Master the Best sushi Vancouver Vocabulary :Test your knowledge

#1

 

Are you a sushi fan living in Vancouver?

If you’re a sushi lover or a beginner, learning the directional words for your favorite food will definitely shorten your time at the sushi bar.

<Sushu quiz>

Before I explain, Try this fun quiz and see how much you really know!

1. What is unagi?

  • A) Sea eel
  • B) Freshwater eel
  • C) Squid
  • D) Tuna

2. Which of the following is known as “chicken cartilage”?

  • A) Tataki
  • B) Ankimo
  • C) Nankotsu
  • D) Gyu Suji

3. What’s the main difference between sockeye salmon and Atlantic salmon?

  • A) Sockeye is creamier than Atlantic
  • B) Atlantic is wild-caught, sockeye is farmed
  • C) Sockeye is firmer and darker in color
  • D) Atlantic has a stronger flavor

4. Which item is often called “foie gras of the sea”?

  • A) Ama ebi
  • B) Ankimo
  • C) Otoro
  • D) Saba

5. If you want a sweeter, richer shrimp, which one should you choose?

  • A) Ika
  • B) Aka Ebi
  • C) Botan Ebi
  • D) Ebi

6. What does nigiri refer to?

  • A) A type of fish
  • B) A deep-fried dish
  • C) A small ball of rice topped with fish
  • D) A Japanese soup

7. Which fish is known for its buttery, high-fat belly section called otoro?

  • A) Hamachi
  • B) Albacore
  • C) Bluefin Tuna
  • D) Aji

8. What does tataki mean in Japanese cooking?

  • A) Marinated fish
  • B) Lightly seared outside, raw inside
  • C) Deep-fried meat
  • D) Grilled over charcoal

(The answer is at the end of the page)

<Must Know Sushi Vocabulary>
 
Unagi

Unagi is freshwater eel. It has a soft texture with rich, slightly sweet flavors.

Saba

Saba means mackerel, an oily fish with a strong flavor that is often loved by those who tend to like strong flavored seafood.

Ebi

Ebi is shrimp in Japanese. It is sweet, tender, and is a favorite ingredient in many types of Japanese food.

Hamachi

Hamachi means yellowtail, young yellowtail to be specific. It is a fish that has a buttery smooth texture, with a clean flavor.

Ika

Ika means squid. It has a chewy texture and a mild, slightly sweet flavor that pairs well with many seasonings.

Aji

Aji is horse mackerel. A light delicate fish with a slightly sweet value that is often referred to as refreshing.

Tataki

Tataki is a style of preparing fish or meat that is seared on the outside but mostly raw on the inside. It has a nice balance of flavors.

Tempura

Tempura describes food that is deep fried with a light batter. It is typically something with veggies or seafood.

Ankimo

Ankimo is a dish made of monkfish liver. It is rich and creamy, and the texture is sometimes compared to foie gras.

Nankotsu

Nankotsu means chicken cartilage and it has a crunchy, chewy texture. Some people really enjoy this unusual texture.

Edamame

Edamame is young, immature soybean pods that have been boiled lightly and salted. It makes a nice snack.

Gyu Suji

Gyu suji is beef tendon. It becomes soft, practically gelatinous when cooked long and slow, and has a nice depth of flavor.

Nabe

Nabe is a Japanese hotpot. It is a large bowl of soup in which you cook the ingredients such as meat, vegetables and tofu at the table.

Sukiyaki

Sukiyaki is a Japanese hotpot where thinly sliced beef and vegetables are cooked together in a sweet soy broth. It has both salty and sweet flavor.

Nigiri

Nigiri is a type of sushi that consists of a small ball of rice topped with a slice of fish or other seafood. It’s simple, yes, but it’s also delicious.

 

<Bluefin Tuna vs. Albacore Tuna: What’s the Difference?>

Bluefin tuna has a deep red color and a rich, buttery taste that melts in your mouth. In contrast, albacore tuna is pale pink to white and has a much milder, lighter flavor. Bluefin is high in fat, especially in the belly (otoro), giving it a luxurious texture.

Albacore is leaner and firmer, with a clean, simple taste that’s easy to enjoy. If you’re looking for bold flavor and rich color, choose bluefin; for a lighter, subtle experience, go with albacore.

 

Tuna

 

<Sockeye Salmon vs. Atlantic Salmon: What’s the Difference?>

The flesh of Sockeye salmon is a rich, deep red, and it tastes strong and flavorful. Its texture is firmer and denser because it is leaner.

Atlantic salmon has a milder, creamier flavour and is lighter pink in colour. has a buttery, softer texture because of its higher fat level.

Choose sockeye if you like a more solid flavour with a bright colour. But pick Atlantic for a softer, smoother bite. 

 

Salmon

 

<Aka Ebi vs. Botan Ebi: What’s the Difference?>

When consumed raw, aka ebi, also known as red shrimp, has a sweet, tender texture and an intense reddish color. Aka ebi has a milder, less strong flavor than botan ebi and is frequently used for nigiri.

Spot prawns, also called botan ebi, are bigger, sweeter, and have a rich, creamy mouthfeel. Prized for its plump body, botan ebi is occasionally served with its fried head for gave crunch.

If you want a milder sweet shrimp, aka ebi is better. But If you prefer a richer, premium taste, go with botan ebi.

Ebi

 

quiz Answer

  1. B) Freshwater eel
  2. C) Nankotsu
  3. C) Sockeye is firmer and darker in color
  4. B) Ankimo
  5. C) Botan Ebi
  6. C) A small ball of rice topped with fish
  7. C) Bluefin Tuna
  8. B) Lightly seared outside, raw inside
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