Rounding out last week's izakaya probe, we bring you a run-down of the unfamiliar terms most likely to pop up on an izakaya menu. Our local Japanese chef know-it-alls Hiro Sone of Ame and Mari Takahashi of Nombe chimed in to walk us through words like agemono and onigiri. We've compiled their definitions below along with a few revelations on the secrets of perfect sushi rice. What makes the best grains? And why does sushi rice tastes so much better than the regular stuff from the supermarket? This and your izakaya 101 after the hop.