FAQ’s

In the world of Japanese cooking, the terms used are very different and many people do not know what they mean.  We want you to feel comfortable ordering and trying new foods at Mizumi Sushi Bar & Grill.  We will be happy to answer any of your questions and even make suggestions on what to try.

In the meantime, here is a list of terms and ingredients you will see on our menu with explanations of each, including our most Frequently Asked Question… What is the difference between Sushi and Sashimi?

What is SUSHI?
In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture. Sushi can be pressed or rolled and has a variety of ingredients, both cooked and raw.

What is SASHIMI?
Sashimi is a Japanese delicacy. It primarily consists of very fresh raw seafood, sliced into thin pieces and served with only a dipping sauce.

Types of SUSHI:

NIGIRI SUSHI is hand pressed oval shaped sushi.

MAKI SUSHI, also called nori-maki, is sushi rolls.  Maki means rolling in Japanese.

SUSHI & SASHIMI Fish:
MAGURO (TUNA)
HAMACHI (YELLOWTAIL)
SAKE (SALMON)
AMA EBI (SWEET RAW SHRIMP)
EBI (STEAMED SHRIMP)
TAI (JAPANESE SNAPPER)
TAKO (OCTOPUS)
UNAGI (FRESH WATER EEL)
HOTATEGAI (SCALLOP)
TOBIKO (FLYING FISH ROE CAVIAR)
TOMBO (ALBACORE TUNA)
ESCOLAR (BUTTER FISH)

SUSHI & SASHIMI Ingredients:

DAIKON is a long, white Japanese radish.

DASHI is a fish and seaweed stock.

DONBURI is rice topped with various ingredients in a bowl. Sometimes Donburi indicates a deep and large rice bowl itself.

ESCOLAR is a dark brown oily fish that is native to tropical and temperate seas worldwide.

GREENLIPS are a mussel species imported from New Zealand.

GYUDON is a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, soy sauce and mirin.

JALAPEÑO is a chili pepper ranging from medium to hot.

KAIWARE SPROUTS are sprouted daikon radish seeds, frequently used in salads, sushi and as a garnish. These radish sprouts have a very powerful radish flavor with a real peppery finish.

KATSUDON is a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.

KATSU is a breaded and deep-fried Japanese ground meat cutlet or croquette.

KUSHIYAKI is grilled meats on bamboo skewers.

MASAGO is Icelandic caviar very popular in Japan. Masago is the roe (eggs) from the smelt fish, used to top sushi and sashimi dishes because of the bright color and mild flavor of the tiny eggs.

MIRIN is a kind of rice wine similar to sake, but with a lower alcohol content

MISO PASTE is a fermented soybean paste.

MISO SOUP is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste.

NORI is dried seaweed paper used to roll sushi.

OYAKODON literally means “parent-and-child donburi”.  It is a Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice.

PONZU SAUCE is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin consistency and yellow in color.

SEA KELP is just another word for seaweed

SEAWEED is dried and made into paper wraps for sushi (Nori).

SIRACHA is a hot sauce made from sun ripened chilies and garlic ground into a smooth paste.

SOY PAPER is an alternative to Nori. It is paper wraps made from soybean with all natural ingredients and no preservatives.

TEMPURA is deep-fried vegetables and seafood.

TEMPURA FLAKES are panko bread crumbs.

TENDON is a Japanese tempura rice bowl.

TERIYAKI indicates Japanese dishes cooked with a mixture of soy sauce, sake, sugar or mirin.

TOBIKO is caviar harvested from flying fish. It is orange in color and is slightly sweet in flavor with a mild salty overtone.

TON KATSU is a breaded, deep-fried pork cutlet.

UDON is a thick white wheat noodle.

UNAGI SAUCE is a reduction of eel bone broth, soy sauce, rice wine and sugar.

WASABI is Japanese horseradish.

YAKI UDON is thick, smooth, white Japanese noodles with a special sauce, meat and vegetables.