Get idea about real Japanese name

Aji – Spanish Mackeral

Akagai – Red Clam

Ama Ebi – Raw Shrimp

Anago – Saltwater Eel

Awabi – Abalone

Ebi – Cooked/Boiled Shrimp

Fugu – Poisonous Blowfish (This can be deadly if it is not prepared correctly. Part of eating this fish is enjoying the sensation of taking your life in your hands. Or really putting your life in the hands of the sushi chef. The Fugu’s organs contains a dangerous neurotoxin, which if ingested will result in paralysis and death in 15 minutes.)

Gari – Pickled Ginger (Bright pink thinly sliced ginger, served on the side of every sushi order. Gari is served as a palate cleanser to be eaten between bites of different types of sushi.)

Gobo – Burdock root. Crunchy slender carrot looking root. Commonly found in Futomaki.

Goma – Sesame Seeds (Black or White)

Hamachi – This fish is also commonly referred to as "Yellowtail" but is really Japanese Amberjack. It has a very buttery flavor and is rich in oils. One of the most common ingredients at a well stocked sushi bar.

Hirame – Flounder/Halibut      

Hokkigai – Surf Clam

Hotategai – Scallop

Ika – Squid/Calamari

Ikura – Salmon Roe (large orange carviar with a salty taste.)

Inari – Fried Tofo skin (Commonly used as a pouch and stuffed with rice or a mixture of rice and vegetables.)

Kaiware – Daikon Radish Sprouts

Kajiki – Swordfish (Boycott Swordfish! It is overfished.)

Kani – Crab

Kanikama – Imitation Crab also called Krab (Often found in California Rolls. This is made from various white fish that are pureed, seasoned and cooked into sticks. Also called Kani-kamaboko or Surimi.)

Kanpyo – Pickled Gourd (Dried and pickled Gourd thin strips commonly found in Futomaki.)

Katsuo – Bonito Tuna also known as Skipjack tuna

Maguro – Bluefin Tuna

Mirugai – Horseneck Clam/Geoduck

Natto – Fermented soy bean with a very strong flavor and a mucous consistency

Nori – Seaweed Sheet (Roasted Seaween sheet used as sushi wrapper in sushi rolls. Shredded finely for 

garnishes.)

Oshinko – Generic term for pickled vegetables but usually people mean Takuan.

Saba – Mackerel

Sake – Salmon (Fresh or Smoked) Pronounced differently than the rice wine (Sake).

Shiso – Japanese mint. Commonly used as garnishes but quite tasty and edible. Used as a wrapper to pick up and eat food. Green Shiso is the most common but red is available also. Very tasty with pickled plum (Umeboshi).

Shiro Maguro – Albacore Tuna (Usually served Tataki style seared or blanched on the outside and raw on the inside.)

Suzuki – Sea Bass

Tai – Snapper/Sea Bream

Tako – Octopus

Takuan – Pickled Daikon (Bright yellow pickled root. Very tasty and colorful in rolls. Some people call this Oshinko.)

Tamago – Sweet Egg Omelette (Cooked in a block. This is the true test of a traditional sushi bar. In Japan, you can tell the quality of a sushi bar by its Tomago. If its bad, people have been known to walk out after tasting it.)

Tobiko – Flying Fish eggs (Bright Red/Orange Caviar that is very crunchy, sweet flavored and often found around the outside of California rolls. Other colors/favors of Tobiko are occasionally seen, Green wasabi flavored, Black squid ink and more...)

Toro – Belly Meat from Bluefin Tuna. (The more fat the higher quality. There are a few "quality levels" associated with toro. They are based upon the amount of fat in the meat. The levels are Toro-Fatty Tuna, 

Chutoro-Fattier Tuna, and Otoro-Fattiest Tuna.

Umeboshi – Pickled plum (This salty, tart plum helps in digestion and leaves the mouth with a clean feeling. This can be found in a paste or whole plum. Very tasty with Japanese mint (Shiso).

Unagi – Freshwater Eel (Smoked eel and in a sweet sauce this freshwater eel is very common and delicious. 

Most sushi beginners start with this because almost everyone loves the flavor.)

Uni – Sea Urchin Roe

Uzura – Quail Egg (Usually served raw on top of an order of Tobiko or Uni.

Wasabi – Japanese Horseradish (Spicy Green Paste found on the side of every sushi order. This Green paste is really horseradish with food coloring. Real Wasabi is very expensive and almost never found at a sushi bar. The real wasabi is from a plant that grows in mountainous streams. The root is harvested and grated very finely. Traditionally the root is grated on a shark fin. The taste of real wasabi is sweeter and less spicy than what is commonly found.)