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COURT BOUILLION A strongly flavored acidic poaching liquid. It usually has vinegar, white wine or citrus juices as the acid. It is strongly seasoned with crushed peppers, herbs, pickling spice, and aromatic vegetables such as celery, carrots, and onions. It is used mainly to poach fish or seafood.
PICO DE GALLO The literal translation from Spanish means “ Cocks Beak” It is used to describe a chunky salsa of fruit or vegetables.
CILANTRO A fresh herb with a pungent flavor. In English it is called coriander but only the dry crushed seed is used. In Latin and Asian cuisine the fresh leafs are used in salads, salsas, stews, and specialty soups.
BROCCOLI RABE The broccoli you are familiar with is actually one of the newest
DAIKON SPROUTS Daikon is a type of radish. It is very long , white in color and mild in pungency. The sprouts are used fore sushi, salads, and sandwiches.
ADOBO In Latin American cuisine, it is a marinade which contains acidic properties through the use of citrus juices, or vinegars, along with some type of chile pepper, seasonings and herbs. Almost every region of Mexico has their own type of Adobo. They are used with any meat fish or poultry.
TAMARIND A bean pod from a tropical tree, it has a sweet and sour flavor, it is used as a seasoning in Asian, Indian, and Latin cuisine.
CEVICHE A fish salad that is widely prepared in many forms throughout the coasts of Mexico, Latin America & the in its many different preparations the basis for ceviche is some type of fresh fish Marinated in lime, lemon, and some type of chile. We use fresh jalapenos, tomatoes, onions, cilantro and limejuice.
AHI The name used for yellow fin tuna in the Hawaiian Islands
COULIS In French cuisine it refers to a fresh fruit or vegetable puree
CRÈME FRAICHE A fresh light sour cream made with acidophilus type bacteria
LEMON GRASS Lemon grass is a variety of grass bush that has long leaves resembling shoots, the hearts of the leaves or the tender parts are used to infuse sauces, teas etc. The flavor of Lemon grass resembles lemon it is a bit more aromatic. Lemon grass is used extensively in Asian and Latin cuisine.
PEPITAS. Pepitas are toasted pumpkin seeds.
QUINCE Quince is a fruit that belongs to the apple and pear family, it is very pungent and sour in taste, and it is used mainly in confections, and chutneys.
ESCABECHE. Escabeche is a type of preparation used in Mediterranean, Spanish and Latin cuisines. It refers to a pickling procedure, using vinegars, spices and herbs.
DEMI GLACE. Demi glace is French for half glaze or reduced by half through evaporation. In culinary terms it refers to a dark veal stock that has been reduced by half, through evaporation
TARTAR In reference to the classic dish, steak tartar it meant a raw presentation of filet condimented with limejuice capers and other flavors. We use it to describe a preparation using raw fish marinated in chile sauce & soy.
WASABI A paste made with reconstituted powdered hot radish. It is used to accompany sushi and sashimi. We use to infuse the tobikko or flying fish roe for our tartares.
GREEN LIP MUSSELS A species of mussel “shellfish” That is imported from New Zealand. Green lips get their name from the color of their shells.
FOIE GRAS The fattened liver of a goose or duck it is considered to be one of the most hedonistic foods on the planet. The flavor is very delicate and buttery.
WASABE TOBBIKO Flying fish roe cured with wasabe horseradish.
PONZU SAUCE Japanese sauce used mostly for sashimi, consists of soy sauce, citrus juices, sea kelp, & shaved smoked bonito tuna flakes.
SAKE Japanese alcoholic beverage made with fermented rice. It can be served warmed or chilled.
WONTONS Chinese dough product used to make stuffed dumplings called wontons, which are served fried or steamed. Wonton skins can be served fried by themselves.
TOBBIKO The cured roe of flying fish used extensively in sushi preparation.
SERRANO CHILE A type of chile pepper, it is green & thin, about 2” long it has a higher heat content than a jalapeno and a more pronounced pungent flavor.
EDAMAME Fresh Soy beans served steamed and salted.
MEEKROB Thai salad made with crisp fried mung bean noodles, vegetables, mint and cilantro, tossed in a sweet chile sauce.
POTSTICKERS (Chinese Cuisine) A filled dumpling cooked by steaming and searing.
GARI Marinated sliced ginger used for sushi & sashimi.
NORI Toasted pressed seaweed sheets used to wrap sushi.
DAIKON SPROUTS The sprouts of the daikon radish.
DAIKON RADISH A large white radish used extensively in Asian cuisine it has a mild pungent flavor, not as spicy as common radishes.
SASHIMI A Japanese method of presenting and preparing raw fish and seafood, in its freshest most unadulterated form.
SUSHI A Japanese method of preparing and presenting raw & cooked fish and seafood usually accompanied by cooked glutinous rice flavored with vinegar.
BLOOD ORANGES A variety of orange it is a deep purple/red color similar to blood hence the name.
MISO Fermented soy bean paste, used to make soups, marinades, dressings.
HOLLANDAISE SAUCE An emulsified sauce made with egg yolks, and clarified butter, seasoned with citrus, salt & pepper.
QUINCE A fruit from the apple & pear family it is rather astringent in its raw form however it is deliciously aromatic when cooked in preserves or chutneys. It is used extensively in Asian and Latin American cuisine.
SOBA NOODLES Japanese noodle/pasta made with buckwheat flour.
GREEN TEA SOBA Japanese pasta/noodle made with buckwheat flour and powdered green tea.
PAD THAI NOODLES Thai flat rice flour noodle this noodle gets re-hydrated or soaked as opposed to cooking by boiling in water.
RICE VERMICELLY Thin angel hair like noodle made with rice flour.
GLASS NOODLES Thin angel hair like noodle made with mung bean paste these noodles are cooked in boiling water and have a translucent texture to them.
UDON NOODLES Japanese wheat flour noodles served mostly with broths.
TATSOI A Leafy green used by the Japanese similar to spinach.
GORGONZOLA Italian blue veined cheese.
GOMA Sesame seeds.
KONBU Sea Kelp.
SHISO Or (Oba) Japanese mint used in sushi.
AJI Spanish Mackere
lKA Squid
AKAGAI Red Clam
ISEEBI Lobster
AMAEBI Sweet Shrimp
KAKI Oyster
AWABI Abalone
KANI Crab
EBI Shrimp
MAGURO Tuna
FUGU Blow fish
MIRUGAI Giant Clam
HAMACHI Yellow tail
SABA Mackerel
HAMAGURI Cherry Stone Clam
SAKE Salmon
HIRAME Halibut
SUZUKI Sea bass
KOBASHIRA Scallops
TAI Sea bream
TAKO Octopus
TORIGAI Cockle clam
UNAGI Fresh water Eel
UNI Sea Urchin
TAMAGO Sweet egg cake
KAIWARI Daikon sprout
KAYMPO Sweet cured gourd
KAPPA Cucumber
MAKI Sushi Roll
YAMAGOBO Burdock
SANBAISU 3 flavor vinegar
SHISO-OBA Japanese mint
NIGIRI Raw fish on rice cake served in pairs
MAKI Cut rolled sushi
TEMAKI Hand roll sushi not cut.
NORI Toasted seaweed
MASAGO Capellin roe
MOMIJIOROSH Ground radish with chile paste
YUZU Citrus
KOJI Fermented rice and water in which starches are turned to sugar and yeasts to promote fermentation in the brewing process of sake.
MOTO Starter koji rice that has been activated by enzymes. It is the yeast crop contained in the moto that converts the sugar produced in the koji into alcohol.
NAMA SAKE Draft style, Nama means fresh indicating that it is bottled immediately after production, rather than being aged for a few months like other sakes. It should always be served chilled
NIGORI Unfiltered sake with a milky white appearance, it has a sweet creamy finish.
JUNMAI Pure rice sake, using only koji rice and water, no alcohol, sugar or anything else is added to it. Junmai tends to have a heavier taste than most other sakes. Rice for Junmai is only polished 70 %.
JUNMAI GINJO The rice for Junmai Ginjo is polished 60% it is considered better quality than a junmai.
JUNMAI DAI GINJO Means the rice is polished even more to 50%, since the rice yield is less, a more limited quantity of sake hence it is more expensive to produce.
GINJO Is a special reserve connoisseur class of sake. Most sakes are made with rice that has been milled 30%. Ginjo sakes are brewed with rice that have been polished at least 60%. The result is a sake with a silky smooth, rich, and fruity flavor. Ginjo sake should be served at room temperature or slightly chilled.
Prepared By
Sergio A Verduzco – Chef Des Cuisine