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Kitani-Sushi Words

Cold sake REISHU/冷酒(れいしゅ)
Hot sake ATSUKAN/熱燗(あつかん)
Hors d’oeuvre O-TSUMAMI/おつまみ
Red meat AKAMI/赤身(あかみ)
Sea bass SUZUKI/スズキ
Bonito KATSUO/カツオ
Red clam AKA-GAI/赤貝(あかがい)
One roll, 2 rolls IK-KAN/1巻(いっかん), NI-KAN/2巻(にかん)
Conger eel ANAGO/アナゴ
Grated Yuzu-citrus skin and salt YUZU-SHIO/ゆず塩(しお)
<Sushi> rice a little less SHARI-SHOU/しゃり少(しょう)
Without wasabi SABI-NUKI/さび抜(ぬ)き
Soup O-WAN/お椀(わん)
Fish in season SHUN-NO SAKANA/旬(しゅん)の魚(さかな)
Chef ITA-MAE/板前(いたまえ
Fish Item NETA/ネタ
Silver-skin item HIKARI-MONO/ひかりもの
White meat SHIRO-MI/白身(しろみ)
Pink snapper TAI/鯛(たい)
Farm raised YOUSHOKU/養殖(ようしょく)
Natural TEN’NEN/天然(てんねん)
<small> halibut HIRAME/ヒラメ
Fish tank IKESU/いけす
Live shrimp EBI-NO ODORI/えびのおどり
Horse-neck clam MIRU-GAI/ミル貝(がい)
Cockle clam TORI-GAI/トリ貝(がい)
Cherry stone clam AOYAGI/青柳(あおやぎ)
Abalone AWABI/あわび
Scallop HOTATE/ほたて
Soy sauce MURASAKI/むらさき
Pickled ginger GARI/がり
Tuna roll TEK’KA-MAKI/鉄火(てっか)まき
Cucumber roll KAP’PA-MAKI/かっぱ巻(ま)き
Clam edge & cucumber HIMO-KYUU/紐ひも)キュウ
Bamboo mat MAKI-SU/巻(ま)きす
Hand wrap TE-MAKI/手巻(てま)き
Ground tuna with scallion NEGI-TORO/ねぎとろ
Battle ship GUNKAN/軍艦(ぐんかん)
Omelet GYOKU/玉(ぎょく)
2 slices FUTA-KIRE/二(ふた)きれ
Souvenir O-MIYAGE/おみやげ
<A mug of> tea AGARI/あがり
Hot (cold) towel O-SHIBORI/おしぼり
Check, please. O-AISO-SHI-TE KUDASAI./ おあいそしてください。
Created by: 995812730501940