Adachi Matrix

Yuzu

A Japanese cirtus fruit that is like lemon

Kewpie Mayo

A Japanese mayonnaise that is made with rice vinegar rather than distilled vinegar and has a higher ratio of egg yolk. It is significantly thicker and creamier than western mayo and is an essential Japanese condiment

Furike

A Japanese seasoning of dried seaweed (nori), sesame seed, dried fish flake, salt, and sugar.

Momiji Oroshi

A common Japanese condiment of grate daikon radish and red chilies. Its name refers to the red of the Japanese Maple trees or the color of rust. Oroshi means "grated"

Dashi

A criticle sample of Japanese cuisine; it is used in many dishes, for example miso soup. Any good miso soup is made from a Good Dashi stock. The broth is made with shaved bonito flakes and kombu stock (seaweed).

Yuzu Kosho

A fermented condiment of yuzu peel, red peppers, and salt.

White Soy

A lighter colored often amber soy sauce that has a higher proportion of wheat to soy than conventional soy sauce. It is milder and often sweeter in flavor.

Miso

A paste made from fermented soy beans and barley or rice malt.

Tamari

A sauce made from soy and is a byproduct of miso production. As it does not include wheat in its production (as opposed to conventional soy sauce) it is usually gluten free.

Ponzu

A sauce of soy, rice vinegar, sake, mirin, kombu, bonito flakes, and sliced fresh orange

Shischimi/Togarashi

A seven spice mixture used in Japanese cuisin combing two types of types of pepper powder, orange peel, white sesame, hemp seed, ginger, nori, and poppy seed.

Koshihikari

A strain of Japanese rice, prized for its use in sushi dishes. It is a short grain rice that has a very bright and pleasing appearance, good starch levels and moisture retention. The strain was developed in the mid twentieth century and is now the most common variety used for sushi making.

Temaki

A style of maki sushi preparation in which the maki roll is served whole rather than cut. It is found in variety.

Gunkan

A style of nigiri used to hold ingredients in a cup like shape that would otherwise fall apart on a normal nigiri

Sashimi

A style of preparation, most commonly fish, which involves thinly slicing and serving raw.

Nigiri

A style that involves a small mound of shushi rice, usually a tiny dab of wasabi and a thin slice of vegetable, meat, or fish. If the ingredient such as uni or caviar do not fit on a traditional nigiri, a style known as Gunkan

Amazu

A sweet vinegar dressing consisting of rice vinegar, salt, and sugar

Shiso

A variety of Japanese of Japanese plant that belongs in the mint family that has a fragrant, herbaceous, lemony and slightly minty quality. It is not as menthol driven as conventional mint.

Zen Maki (sauce)

Chili lime fresno, yuzu aioli

Toro Toro Maki (outside)

Chu toro tuna

Zenko (inside)

Cucumber and avocado

Spicy tuna (inside)

Cucumber and spicy tuna

California (inside)

Cucumber, avocado, imitation crab mix

Kombu

Edible long dark seaweed, which is used as a base for dashi, marinating fish, chicken, etc.

Kizami Wasabi

Freshly chopped wasabi that is marinated in soy sauce

Salmon Avocado Tenkasu (allergies)

Gluten

Zen Maki (allergies)

Gluten, egg, shellfish, allium

Zenko (outside)

Hamachi

Salmon Maki (type)

Hosomaki

Ikigai Maki (outside)

King Ora Salmon

Juraku (outside)

King ora salmon

Salmon Maki (inside)

King ora salmon

Salmon Avocado Tenkasu (inside)

King ora salmon, avocado

Wasabi

Known as Japanese horseradish but rather in the mustard family, it is a plant which is found in river valleys around japan and is known for pungent aroma and mustard like spice. The plant is relatively scarce and very often the "wasabi" served in many shushi restaurants is in fact a horseradish and mustard powder that is colored green and not authentic wasabi.

Aka Miso (Red Miso)

Longer fermented miso that encompasses any darker red and brown varieties. Saltier with a more pungent flavor than lighter miso

Ikigai Maki (garnish)

Maldom salt, crispy rice ball, scallion

Juraku (garnish)

Maldon salt, wonton crunch, micro cilantro

Toro Toro Maki (gluten free)

No sauce

Zenko (gluten free)

No sauce

Juraku (gluten free)

No sauce and no wonton

Ikigai Maki (gluten free)

No sauce, no crispy rice

Spicy tuna (gluten free)

No spicy mayo

California (wrap)

Nori

Hiroo (wrap)

Nori

Ikigai Maki (wrap)

Nori

Juraku (wrap)

Nori

Salmon Avocado Tenkasu (wrap)

Nori

Salmon Maki (wrap)

Nori

Spicy tuna (wrap)

Nori

Toro Toro Maki (wrap)

Nori

Zen Maki (wrap)

Nori

Zenko (wrap)

Nori

Toro Toro Maki (inside)

Pickled carrots, avocado, o-toro tuna

Ikigai Maki (inside)

Pickled carrots, avocado, shushi ebi

Juraku (inside)

Pickled jalapeno, avocado

Zen Maki (inside)

Pickled jalapeno, avocado, tempura shrimp

Tempura

Refers both to a style of fried foods and the Japanese frying batter used to make them. Its origin comes from the Portuguese exploitation of the Pacific and bringing their tradition style "Fritters" to the Japanese in the 16th century. The batter is famously light and crispy and is made from soft wheat flour, eggs, baking soda, starch, oil, and variable seasonings.

Salmon Avocado Tenkasu (gluten free)

Remove tenkasu

Salmon Maki (method)

Roll hosomaki-> plate

Zen Maki (method)

Roll-> chili sauce-> serrano-> yuzu aioli-> garnish

California (method)

Roll-> plate

Salmon Avocado Tenkasu (method)

Roll-> roll in tenkasu-> plate

Spicy tuna (method)

Roll-> sauce plate

Zenko (method)

Roll-> sauce-> garnish

Juraku (method)

Roll-> sauce-> maldom salt-> garnish

Toro Toro Maki (method)

Roll-> sauce-> maldom salt-> garnish

Hiroo (sauce)

Sambal aioli, spicy teriyaki

Ikigai Maki (sauce)

Sambal aoli, yuzu kosho eel

Zenko (garnish)

Scallion

Toro Toro Maki (garnish)

Serrano, orange zest, maldon salt

Zen Maki (garnish)

Serrano, wonton crunch

California (allergies)

Shellfish, gluten

Mirin

Similar to sake but are much sweeter and lower in alcohol. It is more commonly used for cooking than drinking.

Toro Toro Maki (allergies)

Soy

Juraku (sauce)

Soy lime

Juraku (allergies)

Soy, gluten

Zenko (allergies)

Soy, gluten, aluminum

Spicy tuna (allergies)

Soy, gluten, egg, sesame

Ikigai Maki (allergies)

Soy, gluten, egg, shellfish, allium

Spicy tuna (sauce)

Spicy mayo

Zen Maki (outside)

Spicy tuna

California (gluten free)

Sub imitation crab mix with snow/king crab

Zen Maki (gluten free)

Sub tempura for cooked shrimp and no wonton

Shiro Miso (White Miso)

Sweeter/milder in flavor (fermented for a shorter time and lower in salt than darker varieties)

Hiroo (inside)

Tempura shrimp, avocado

Hiroo (garnish)

Tenkasu

Salmon Avocado Tenkasu (outside)

Tenkasu

Tobiko

The roe (or eggs) of the flying fish. It often has an orange or reddish color.

Yuba

The skin that forms on the curd of tofu. It has a chewy texture and is very nutritious.

Ikigai Maki (method)

Torch sambal aioli on salmon-> kosho eel sauce-> garnish

Toro Toro Maki (ssauce)

Truffle soy ginger

California (type)

Uramaki

Ikigai Maki (type)

Uramaki

Juraku (type)

Uramaki

Salmon Avocado Tenkasu (type)

Uramaki

Spicy tuna (type)

Uramaki

Toro Toro Maki (type)

Uramaki

Zen Maki (type)

Uramaki

Zenko (type)

Uramki

Zenko (sauce)

Yuzu truffle