【Reading】ぎょく

【English Name】Gyoku / Sushi egg

Gyoku is one of the industry jargon terms (fucho) used at sushi restaurants, referring to tamagoyaki (rolled omelet). It derives from reading the character 玉 of "tamago (egg)" in its on'yomi (Chinese reading) as "gyoku."

At the sushi counter it is an expression used routinely among chefs and regular customers; saying "one gyoku" means egg nigiri or a cut piece of tamagoyaki. The tamagoyaki served at sushi restaurants is grilled with the addition of dashi, sugar, mirin, and the like, and its sweetness and texture differ from shop to shop.

Tamagoyaki is also said to be one of the indicators by which to measure a sushi chef's skill, and is known as a neta that takes labor to prepare. In Edomae sushi, the fluffy thick-grilled type traditionally called kasutera-tamago (castella egg) is often used.

Note that the word "gyoku" is part of the cant system unique to the sushi industry, and is one of the broadly known jargon terms alongside "agari (tea)," "murasaki (soy sauce)," and "shari (vinegared rice)."