KRU Kitchen & Sushi Bar Study Guide

Vocabulary flashcards covering allergens, dietary restrictions, culinary terminology, sushi bar terms, tuna cuts, and sauces from the KRU kitchen reference guide.

Shellfish

Exoskeleton-bearing aquatic vertebrates from Kingdom Animalia, divided into echinoderms, crustaceans, and mollusks.

Echinoderms

A subcategory of shellfish meaning "hedgehog skin" that contains starfish, sea cucumbers, and sea urchins.

Crustaceans

A subcategory of shellfish meaning "those with shells" comprised of shrimp, lobsters, crabs, and crawfish.

Mollusks

The largest group of shellfish, divided into cephalopods (squid, cuttlefish, octopus), gastropods (abalone, snails), and bivalves (clams, oysters, scallops, mussels).

Wheat/Gluten

Gluten is a protein found in wheat, barley, rye, and other grains.

Alliums

A large genus of flowering plants that include garlic, onion, shallot, leek, chives, and green onions (scallions).

Nightshades

A large family of flowering plants that include eggplant, potato (white, red, yellow, blue — but not sweet potatoes!), tomato, and peppers.

Pescatarian

A diet in which fish and seafood are the only sources of meat eaten.

Vegetarian

A diet in which meat (in any form) is not eaten, though dairy, eggs, and honey are often acceptable.

Vegan

A diet in which meat and its by-products are not eaten in any form, including eggs, dairy, and honey.

Kosher

Food complying with Jewish dietary laws, designating food as "fit" or "proper."

Halal

An Arabic term meaning "permissible" or "lawful," referring to food, drink, and practices under Islamic law.

Celiac Disease

A chronic autoimmune disorder where consuming gluten triggers a response within the body that can lead to abdominal pain, fatigue, and bloating.

Age (Agemono)

"Fried;" refers to items fried using either cornstarch (a gluten-free method) or tempura batter (which is always glutinous).

Aioli

Originally a European emulsion of garlic and olive oil, evolved into a flavored chef's mayonnaise emulsified with eggs, lemon, and seasonings.

Ajitama

A seven-minute boiled egg that is peeled and soaked in a reduction of soy, sake, mirin, rice vinegar, sugar, kombu, and ginger.

Ao Nori

"Green laver" or "sea cabbage," an edible green seaweed species that is herbal, savory, rich in umami, and commonly found dried and ground.

Arare

"Snow pellets;" a bite-sized Japanese cracker traditionally made from glutinous rice and flavored with soy sauce.

Chawanmushi

"Teacup steam" or "steamed in a tea bowl;" an eggy custard flavored with soy sauce, dashi, and mirin, containing ingredients like shiitake mushrooms, shrimp, and crab.

Compote

A sauce made of whole or pieces of fruit in sugar syrup that is chunkier in texture.

Confit

From the French word "confire," meaning "to preserve"; any food cooked slowly over a long period at a lower temperature as a method of preservation.

Congee

A type of rice porridge served as a starchy accompaniment for meats.

Coulis

A thin, smooth sauce made from pureed and strained vegetables or fruits that can be sweet or savory.

Crème Brûlée

A dessert of French origin consisting of a rich custard base topped with a layer of hardened caramelized sugar.

Daikon

"Big root;" a mild-flavored winter radish characterized by fast-growing leaves and a long, white root.

Dashi

A fundamental Japanese soup stock containing kombu, soy sauce, salt, mirin, and bonito.

Furikake

Dry Japanese seasoning commonly consisting of dried fish, nori, sesame, seeds, and salt.

Gelatin

A translucent, colorless, flavorless food ingredient derived from collagen taken from animal body parts, used as a gelling, thickening, and stabilizing agent.

Gochujang

A thick, vibrantly red Korean chili paste containing red chili pepper flakes, glutinous rice, fermented soybeans, salt, and sugar.

Goma

"Sesame;" sesame seeds found in black (kuro goma) and white (shiro goma) varietals.

Gyoza

A Japanese dumpling (pot sticker) steamed then pan-fried, forming a wafer-thin crispy cornstarch slurry layer called a "hane" or skirt.

Jidori Egg

An egg coming from a Japanese-style-cage-free-chicken with firmer shells and yolks that are generally more orange than commercial yolks.

Kama

The collar or pectoral fin base on a fish.

Katsu Sauce

A Japanese sauce likened to a fruity Worcestershire sauce blended with tomatoes, apples, and prunes.

Katsuo Mirin

A type of furikake ("teriyaki bonito") consisting of seasoned dried bonito, shoyu, seasonings, white sesame, and nori.

Katsuobushi (Bonito)

Simmered, smoked, and fermented skipjack tuna shaved into paper-thin flakes.

Kaiware

Hydroponically grown daikon radish sprouts with a green, clover-like look, peppery taste, and crisp texture.

Kimchi (Kimchee)

Lacto-fermented vegetables (usually cabbage) highly seasoned with chilis, onion, garlic, ginger, and fish sauce.

Koji

A fungus (Aspergillus oryzae) used for food, sake, and shochu fermentation, as well as meat tenderization.

Kobujime

Food marinated in kelp to draw out moisture and impart a deep umami flavor.

Konbu

Giant kelp cultivated on ropes in Japan and Korea that provides the basic structure of dashi.

Kushiyaki

Refers to the category of all meats other than chicken that are skewered and glazed on the grill.

Yakitori

Literally means grilled chicken; refers to any eatable part of the chicken skewered, grilled, and glazed.

Layu

Japanese chili-infused sesame oil.

Li Hing Mui

Chinese salty dried plums applied as a powder for flavoring.

Lolla Rossa Lettuce

An Italian loose-leaf heirloom lettuce known for frilly, red-magenta leaves and a bright green base.

Meringue

A light, airy dessert or candy made from whipped egg whites, sugar, and an acid for stability.

Misozuke

Marinated in miso.

Miso

A thick paste of soybeans fermented in koji and salt.

Mirin

A sweet rice wine low in alcohol content and high in sugars, used to add sweetness to sauces.

Mochiko (Mochi)

Finely milled flour made from sushi rice.

Negi

"Green onion."

Nimono

A technique of simmering ingredients in a dashi over time until the desired tenderness is achieved.

Nori

A dried edible seaweed made from species of red algae genus Pyropia.

Nori Goma

A premade furikake mix including sesame, salt, nori, sugar, green laver, mirin, lactose, dextrin, shoyu, and matcha.

Ohitashi

Vegetables steeped in a dashi-based broth, blanched, cooled in an ice bath, drained, and soaked again in a dashi-based broth.

Paitan

"White soup;" a soup broth that is cloudy, creamy, and rich due to fats and collagen from simmering bones long-term.

Tsukemono (Pickles)

In-house pickles made using a flavorful stock seasoned with rice vinegar, salt, and sugar.

Ponzu

A tangy sauce made of shoyu, rice vinegar, lemon, kombu, katsuobushi, and water.

Sansho

A fragrant spice made from Japanese-prickly ash (Zanthoxylum piperitum) that produces a zesty aroma and numbing tingling sensation.

Shichimi Togarashi

"Seven-flavor chili pepper;" a Japanese spice mixture containing Capsicum annuum along with ground red pepper, sansho, sesame, hemp, seaweed, poppy seed, and ginger.

Shiso

Perilla frutescens var. crispa; an herb in the mint family with flat, thin leaves with jagged edges and a flavor mixing mint, basil, citrus, and cinnamon.

Shoyu

"Soy sauce;" made of fermented soybeans, roasted grain, brine, salt, and yeast.

Soba

Japanese buckwheat noodles thinner than udon and thicker than ramen.

Sunomono

A vinegar-based cucumber salad.

Tare

A generic term for 'secret-sauce' used to bring saltiness, umami, sweetness, sourness, or spiciness.

Tempura

A Japanese dish originating from Portuguese food culture, featuring a light and airy batter made of flour, cornstarch, baking powder, and dried egg.

Tsukune

A skewered Japanese chicken meatball cooked yakitori style (at KRU made with ground chuck, Wagyu, and seasonings).

Tsuyu

Highly concentrated 'soup base' containing konbu, bonito, dried fish, soy, and mirin.

Tuile

A French arced wafer made from dough or cheese, named for rooftop tiles.

Umeboshi (Ume)

Salted and pickled Japanese plums.

Yaki

"Grill;" refers to foods that are grilled, pan-fried, broiled, or roasted.

Yaki Gaki

Japanese-style oysters grilled on an infrared "Yakitori" grill.

Yuzu

An East Asian citrus fruit with bright yellow skin, strong aroma, and tangy, floral notes.

Wakame

"Seaweed;" a nutrient-dense, edible seaweed with a mildly sweet flavor.

64-degree Egg

An egg cooked in its shell in water heated to 64 °C sous-vide for 1 hour 10 minutes, creating soft whites and a custardy yolk.

Chirashi

A Japanese dish consisting of a bowl of sushi rice topped with sashimi, vegetables, and tamago.

Futomaki

"Thick Rolls;" traditional sushi rolls characterized by a large diameter, rice/fillings inside, and nori on the outside.

Hon Wasabi

"Real/Native Wasabi;" made from authentic Japanese horseradish (Eutrema japonicum) with a clean flavor and dissipating heat.

Ikura

Marinated individual salmon roe known for bright red-orange color, briny umami flavor, and popping texture.

Kizami Wasabi

A diced wasabi condiment made from finely chopped stems and rhizomes marinated in shoyu.

Maki (Makizushi)

"Rolled;" bite-sized sushi rolls served with nori on the outside.

Masago

Smelt or capelin roe known for its small size and salty, umami flavor.

Mentaiko

Pollock roe that has been salted or seasoned, inherently flavored with red chili pepper.

Nigiri (Nigirizushi)

Hand-pressed mound of vinegared/seasoned rice topped with a slice of seafood.

Oshinko

"Fresh Fragrance;" lightly pickled vegetables, specifically referring to takuan (pickled radish) at KRU.

Sashimi

"Pierced body;" raw fish or meat sliced into thin pieces served without seasoning.

Tataki

"Pounded; Chopped; Seared;" meat or fish seared briefly over a hot flame leaving the interior raw.

Tobiko

Flying fish roe known for its intensely crunchy texture and salty-sweet flavor.

Uramaki

"Inside out;" sushi rolls where the rice is on the outside and nori on the inside.

Yamagobo

Pickled burdock root (Arctium lappa), recognized by its bright orange color and fibrous crunch.

Zuke

Process in which fish is seared or blanched and then marinated in GF soy sauce, mirin, and sake.

Maguro

The general Japanese term for tuna.

Akami

Lean loin cut along the top of bluefin tuna, characterized by a ruby-red color and firm texture.

Chutoro

Medium fatty cuts from bluefin tuna loins containing both lean and fatty sections.

Toro

A broad term for fatty loins of bluefin tuna.

Otoro

The high fat belly section of bluefin tuna near the head, characterized by a shiny sheen and striations.

Kamatoro

The collar cut located behind the gills of bluefin tuna, characterized by intense marbleization.

Aka-Su

"Red Vinegar;" Japanese vinegar made from fermented sake lees aged for several years.

Dave's Insanity Sauce

An extremely hot sauce (~180,000 Scoville units) utilizing pepper extract for heat.