Seafood Names: Japanese-English
Nona Myers
I requested assistance in equivalent terms in English of unfamiliar
Japanese seafoods from both the sci.language.japan newsgroup and from
Seafood Advisor by a separate email.
Because of other pressing priorities, the Seafood Advisor has not been
able to complete all the blanks and he has been filling in the ones
that he is familiar with. He suggested that I post to the sushi NG
and get some responses and if there is still a gap he will try to fill
it.
I've also received much help from Jim Breen and Michael Fahey in
sci.language.japan NG and wanted to share this information with you.
If you know of other names or better descriptions, please share with
us. Although some of these fish or seafood may not be readily
available in sushiya outside of Japan, I hope this information may be
of use to some in this newsgroup.
1. Ainame - greenling fish or arabesque greenling
in the same family: kujime or hokke (arabesque greeling)
2. Aji - horse mackerel
in the same family: maaji, muroaji, maruaji, meajii, and
kaiwari (horse kingfish or whitefin crevalle)
3. Anago - conger eel
in the same family: maanago, kuroanago, okianago, and unagi
4. Ayu - trout
family: yamame
5. Isaki or Isagi - chicken grunt or threeline grunt
family: shimaisaki, korodai, and higenridai
6. Ishimochi - blue drum or white croaker
family: nibe (blue drum) and shiroguchi (white croaker)
7. Iwashi - sardine
family: maiwashi, katakuchiiwashi, and urumeiwashi
8. Kasago - rockfish, stingfish, or scorpionfish
family: onikasago, and ayamekasago
9. Katsuo - bonito
family: hongatsuo, hagatsuo, suma, nndagatsuo (sp)
10: Karei - flounder, flatfish, halibut, sole, or turbot
family: magarei, makogarei, and ishigarei
11. Kawahagi - filefish
family: umazura (black scraper)
12. Kisu - garfish
family: shirogisu (Japanese whiting), aogisu, and toragisu
13. Kinki - relative of rockfish
family: kichiji and nodokuro
14. Koi - carp
family: magoi and kawagoi
15. Kochi - flathead fish
family: magochi and megochi
16. Sake - salmon
family: shirozake, benizake, and masunosuke
17. Saba - mackerel
family: masabe and gomasabe
18. Sayuri - shellfish
family: kurumesayuri
19. Tai - red snapper
family: madai, chidai, and kurodai
20. Tachiuo - still looking for English equivalent
description: 150cm - caught in summer - long thinnish fish
family: tachimodoki
21. Tara - cod
family: madara and sketoudara
22. Tobiuo - flying fish
family: hontobi
23. Nijimasu - rainbow trout
family: kawamasu
24. Hirame - flounder
family: gunzoubirame and tamagunzoubirame
25. Buri - yellowtail tuna
family: hiramasa and kanpachi
26. Maguro - tuna
family: kuromaguro, mebachi (big eye tuna), kihada (yellow
fin tuna), and binnaga (albacore or germon)
27. Mebaru - relative of rockfish
family: honmebaru and kuromebaru
28. Awabi - abalone
family: madakaawabi, megaiawabi, and kuroawabi
29. Ika - squid
family: surumeika and yariika
30. Ebi - shrimp
family: isaebi and kurumaebi
31. Kani - crab
family: kegani, zuwaikani, and tarabagani
32. Tako - octopus
family: madago, mizudako, and iidako
33. Hamaguri - clam
family: akagai (ark shell) and aoyagi (trough shell)
34. Sazae - turban shell, top shell or horned turban
35. Hotate - scallop
36. Namako - sea cucumber (?)
--
Nona Myers
(another hapa and foodie)
To learn about hapa: http://www.wenet.net/~hapa/
Andy Nguyen
Thanks for the great list of names, especially "horse mackerel"
(I can never remember "aji"!).
How about the various parts & by-products? I have in mind the
various kinds of fish roe, plus a couple of other things:
ikura: salmon roe
masago: smelt roe
tobiko: flying fish roe
???: cod roe (can't remember this one; I don't like it much)
angkimo (sp?): monk fish liver; the very rich liver of the
monk fish; eaten as a sushi, or in a bowl with ground red
horseradish, chopped scallion, in a vinaigrette;
sake toro: the fatty part of a salmon; like salmon, plus, also
like butter! More expensive than regular salmon;
hamachi kama: the cheek part of a yellowtail; more fatty (and
more expensive) than normal yellowtail;
ingaoa (sp?): (also means "balcony" in Japanese) the strip
of flesh immediately next to the fins on a flounder (hirame);
same flavor as "hirame", except a lot chewier and fattier.
uni: sea urchin (really a sea urchin's reproductive organ)
???: oyster
--
Andy Nguyen \ Xa...@Xpanix.com (remove X's) \ http://www.panix.com/~aqn/
Diego Malpede
Thanks Nona, that was subarashii !!
Liliana
Nona Myers wrote in message <34e36311....@nntp.best.com>...
>I requested assistance in equivalent terms in English of unfamiliar
>Japanese seafoods from both the sci.language.japan newsgroup and from
>Seafood Advisor by a separate email...
Nona Myers
> ???: cod roe (can't remember this one; I don't like it much)
Tarako - cod roe
> angkimo (sp?): monk fish liver; the very rich liver of the
> monk fish; eaten as a sushi, or in a bowl with ground red
> horseradish, chopped scallion, in a vinaigrette;
>
Ankou - angler fish
ankimo - monk fish liver
> sake toro: the fatty part of a salmon; like salmon, plus, also
> like butter! More expensive than regular salmon;
>
> hamachi kama: the cheek part of a yellowtail; more fatty (and
> more expensive) than normal yellowtail;
>
> ingaoa (sp?): (also means "balcony" in Japanese) the strip
> of flesh immediately next to the fins on a flounder (hirame);
> same flavor as "hirame", except a lot chewier and fattier.
>
Perhaps engawa?
> uni: sea urchin (really a sea urchin's reproductive organ)
>
> ???: oyster
Kaki - oyster
Nona Myers
I've received some more info and suggestions from others.
>
>1. Ainame - greenling fish , arabesque greenling, and rock trout
> in the same family: kujime or hokke (arabesque greenling)
>
>2. Aji - horse mackerel or jackfish
> in the same family: maaji, muroaji, maruaji, meajii, and
> kaiwari (horse kingfish or whitefin crevalle)
>
>3. Anago - conger eel
> in the same family: maanago, kuroanago, okianago, and unagi
>
> family: yamame
>
>5. Isaki or Isagi - chicken grunt or threeline grunt
> family: shimaisaki, korodai, and higenridai
>
>6. Ishimochi - blue drum or white croaker
> family: nibe (blue drum) and shiroguchi (white croaker)
>
>7. Iwashi - sardine
>
>8. Kasago - rockfish, stingfish, or scorpionfish
> family: onikasago, and ayamekasago
>
>9. Katsuo - bonito
> family: hongatsuo, hagatsuo, suma, nndagatsuo (sp)
>
>10: Karei - flounder, flatfish, halibut, sole, or turbot
> family: magarei, makogarei, and ishigarei
>
>11. Kawahagi - filefish
> family: umazura (black scraper)
>
> family: shirogisu (Japanese whiting), aogisu (blue sillago), and toragisu
>
>13. Kinki - relative of rockfish
> family: kichiji and nodokuro
>
>14. Koi - carp
> family: magoi and kawagoi
>
>15. Kochi - flathead fish
> family: magochi and megochi
>
>16. Sake - salmon
> family: shirozake, benizake, and masunosuke
>
>17. Saba - mackerel
>
>18. Sayuri - shellfish
> family: kurumesayuri
>
> family: madai (pink sea bream) , chidai (red sea bream) , and kurodai (black porgy, sea bass)
>
>20. Tachiuo - belt fish, hair-tail fish, scabbard fish, or cutlass fish
> family: tachimodoki
> found in deep waters, silvery and thin (average thickness around 1 inch) and 2 to 3 feet long.
Can be purchased in Chinese, Southeast Asian, and Korean
markets. When in Asian markets, ask for: Chinese (Mandarin
and in SE Asian markets): dao yu (knife/sword fish) and in
Korean: Kahl-chi (knife blade fish)
>21. Tara - cod
> family: madara and sketoudara (pollack)
>
>22. Tobiuo - flying fish
> family: hontobi
>
>23. Nijimasu - rainbow trout
> family: kawamasu
>
>24. Hirame - flounder
> family: gunzoubirame and tamagunzoubirame
>
>25. Buri or Hamachi (same kanji used, but two separate pronunciations) - yellowtail tuna
> family: hiramasa (gold striped amberjack, king amberjack, yellowtail kingfish) and
kanpachi (amberjack or greater amberjack)
*I am told by one source that hiramasa and kanpachi are
similar but not in the same family.
>26. Maguro - tuna
> family: kuromaguro (black tuna), mebachi (big eye tuna), kihada (yellow
> fin tuna), and binnaga (albacore or germon, also called shiro maguro or abaco)
>
>27. Mebaru - relative of rockfish
> family: honmebaru and kuromebaru
>
>28. Awabi - abalone
> family: madakaawabi (brown abalone), megaiawabi (red abalone) , and kuroawabi
(black abalone)
>
>29. Ika - squid
> family: surumeika and yariika
>
>30. Ebi - shrimp
> family: isaebi and kurumaebi
>
>31. Kani - crab
> family: kegani, zuwaikani, and tarabagani
>
>32. Tako - octopus
> family: madago, mizudako, and iidako (baby octopus)
>
>33. Hamaguri - clam
> family: akagai (ark shell) and aoyagi (trough shell)
>
>34. Sazae - turban shell, top shell or horned turban
>
>35. Hotate - scallop
>
>36. Namako - sea cucumber or beche-de-mer
37. Suzuki - sea bass or perch
Lori Lee
Xa...@Xpanix.com (Andy Nguyen) wrote:
> Thanks for the great list of names, especially "horse mackerel"
> (I can never remember "aji"!).
>
> How about the various parts & by-products? I have in mind the
> various kinds of fish roe, plus a couple of other things:
>
> ikura: salmon roe
> masago: smelt roe
> tobiko: flying fish roe
> ???: cod roe (can't remember this one; I don't like it much)
tarako
>
> angkimo (sp?): monk fish liver; the very rich liver of the
> monk fish; eaten as a sushi, or in a bowl with ground red
> horseradish, chopped scallion, in a vinaigrette;
>
ankimo
> sake toro: the fatty part of a salmon; like salmon, plus, also
> like butter! More expensive than regular salmon;
>
> hamachi kama: the cheek part of a yellowtail; more fatty (and
> more expensive) than normal yellowtail;
>
> ingaoa (sp?): (also means "balcony" in Japanese) the strip
> of flesh immediately next to the fins on a flounder (hirame);
> same flavor as "hirame", except a lot chewier and fattier.
engawe
> uni: sea urchin (really a sea urchin's reproductive organ)
>
> ???: oyster
kaki
Joe
On 12 Feb 1998 17:13:01 -0500, Xa...@Xpanix.com (Andy Nguyen) wrote:
> Thanks for the great list of names, especially "horse mackerel"
> (I can never remember "aji"!).
>
> How about the various parts & by-products? I have in mind the
> various kinds of fish roe, plus a couple of other things:
>
> ikura: salmon roe
> masago: smelt roe
> tobiko: flying fish roe
> ???: cod roe (can't remember this one; I don't like it much)
>
> angkimo (sp?): monk fish liver; the very rich liver of the
> monk fish; eaten as a sushi, or in a bowl with ground red
> horseradish, chopped scallion, in a vinaigrette;
>
> sake toro: the fatty part of a salmon; like salmon, plus, also
> like butter! More expensive than regular salmon;
>
> hamachi kama: the cheek part of a yellowtail; more fatty (and
> more expensive) than normal yellowtail;
>
> ingaoa (sp?): (also means "balcony" in Japanese) the strip
> of flesh immediately next to the fins on a flounder (hirame);
> same flavor as "hirame", except a lot chewier and fattier.
>
> uni: sea urchin (really a sea urchin's reproductive organ)
>
> ???: oyster
Ikura also means "how much" in Japanese, so Ikura, Ikura can translate
into, how much for the roe!
Joe
Nona Myers
> ingaoa (sp?): (also means "balcony" in Japanese) the strip
> of flesh immediately next to the fins on a flounder (hirame);
> same flavor as "hirame", except a lot chewier and fattier.
>
more fattier with clunchier texture. It was served along with hirame
sashimi - very tasty. Thanks for this info.