Ever wondered what sushi really means?
The word “sushi” comes from the combination of two Japanese words: “su” meaning vinegar and “meshi” meaning rice. At its core, sushi is about a perfect blend of tangy rice and delicious toppings, typically fish, but there are a number of plant-based options for vegetarians, as well.
For the novice, sushi terms can be intimidating. Don’t worry. Servers at Sushi in the Raw are extensively trained in the intricacies of Japanese cuisine and sake. They assure their customers that there are no dumb questions and encourage patrons to ask, even when it feels awkward.
“It took me a while to get familiar with all the sushi terms and the intricate process behind each dish. But now, I’m happy to share what I’ve learned with customers,” said Andrea Amdall, a long-time server at Sushi in the Raw.
“Answering customer questions and helping them understand the flavors and techniques makes the experience even more rewarding for me. It’s a journey, but it’s worth it,” Amdall said.
That dedication to quality and customer service keeps many in Nevada County coming back. For 15 years, locals have voted Sushi in the Raw “Best Sushi in Nevada County.”
Vegetarians are always welcome at Sushi in the Raw and diners have an extensive selection of delicious plant-based options to choose from, including 10 specialty rolls, five types of veggie nigiri and two types of veggie inari. Customers love the Limelight roll made with daikon, shiso leaf, avocado, cilantro, red onion, sriracha chili sauce and a fresh squeeze of lime.
Ready to learn? The terminology guide below will help anyone overcome menu anxiety. Test this newfound knowledge and confidence as a seasoned sushi connoisseur the next night out for dinner and don’t forget to tell the chef, “Gochiso sama desita,” which translates to “Thank you for a very delicious meal.”
Types of Sushi:
Nigiri: slice of fish or veggie delicacy placed over a small bit of rice
Sashimi: slice of fish served without rice
Uramaki: Bite-sized roll with rice on the outside
Hosomaki: Bite-sized roll with seaweed on the outside
Temaki: Cone-shaped hand roll
Inari: Tofu pocket filled with rice and other ingredients
An example of a Hosomaki roll, with seaweed on the outside, is Amakara Hamachi, with yellowtail, green onion, garlic and a soy glaze
Sauces and Spices:
Ponzu: citrus-based sauce with a tart-tangy flavor
Wasabi: spicy Japanese horseradish used to enhance the flavor of the fish
Yuzu koshō: a fermented paste made from chili peppers, yuzu peel and salt used as a seasoning
Susan sauce: sweet and spicy sauce, named after the wife of Ru, Sushi in the Raw’s founder, only available at Sushi in the Raw
Tobiko: Flying Fish Roe, with bright orange color, popping texture and mild, slightly salty flavor
Common types of fish, often listed in Japanese:
Maguro: tuna, includes many different types of tuna, sometimes referring to Bluefin Tuna or Yellowfin Tuna, also called Ahi. There are different cuts of maguro, such as akami (lean), chutoro (medium-fatty) and otoro (fatty).
Flavor: rich and buttery
Ahi: Yellowfin tuna
Flavor profile: mild and firm
Sake : salmon, menus include lean to fattier options
Flavor: sweet and succulent
Unagi: freshwater eel
Flavor: deep and rich
Ebi: sweet shrimp
Flavor: sweet, mild, firm
Hamachi / Kanpachi yellowtail: While both are often called “yellowtail” in sushi restaurants, “hamachi” refers to a younger, fattier version of the Japanese amberjack and “kanpachi” refers to the greater amberjack, which is generally leaner and has a firmer texture.
Flavor: mild and sweet
Shima Aji: Jack Fish
Flavor: light and buttery
Umimasu: Ocean Trout
Flavor: buttery, tender, similar to salmon but milder
Hotate: Scallop
Flavor: sweet and firm
Uni: Sea Urchin
Flavor: rich, briny, savory
Ikura: House-Cured Salmon Roe
Flavor: salty, briny
To make reservations for an indoor or patio table, visit sushiintheraw.net or call 530-478-9503. Sushi in the Raw is open Tuesday – Saturday, 4:30 – 9 p.m.