A) |
Abura-age | : | Deep-fried Tofu pockets, used to form the casing
for Inarizushi. |
| Akamiso | : |
Fermented soybean paste aged to give its rich and savory
flavor. An all-purpose seasoning used mainly in Miso
soups and also for sauces and other flavorings. |
| Anago | : |
Sea eel. Best when harvested at 30 to 40 cm in length.
A popular Sushi topping, grilled and served with Anago
or Unagi eel sauce. |
| Ankake | : | A thick sauce topping made by combining
a starch and water mixture infused with vegetable or
meat flavorings. Usually served over rice and noodles. |
| Atsuage | : | Deep fried Tofu, often served in Oden
and Nimono. |
| Awasemiso | : | The combining of two or three different
kinds of Miso, to improve the complexity of the flavor.
Most Japanese homes will have at least Aka and Shiro
Miso for this purpose. |
| Azuki | : |
Red beans, boiled and sweetened to make fillings for
traditional Japanese rice cake confectioneries.
|
B) |
| Bainiku | : |
Umeboshi paste, used as flavorings to sauces and toppings.
Its highly tart and salty taste offsets fishy and oily
flavors, and is often used as a palate cleanser. |
| Benishoga | : | Ginger pickled in brine, traditionally
in plum vinegar. Today's Benishoga is colored bright
red, and is sold whole, sliced, julienned or chopped. |
| Bento Box | : | Japanese lunch box, usually lacquered,
sectioned to contain an assortment of varied foods
and rice. Bento serving style features portability,
as well as the element of "reveal and surprise".
|
C) |
Cha | : |
Tea - often refers to the genre of Japanese tea, from
the highly specialized Matcha to the roasted and flavored
teas. |
| Chawanmushi | : | Steamed custard of Dashi and eggs,
steam cooked with tid-bits of chicken, shrimp, Kamaboko
and Gingko nuts. |
| Chinmi | : |
Delicacies, rare and expensive, and most often seafood.
Chinmi are served in small portions, as accompaniments
to Sake. The "Three Greatest Chinmi Under the Sun" are Uni (sea urchin), Konowata (fermented sea cucumber) and Karasumi (cured mullet roe). |
Chirashi- Zushi | : |
A bed of Sushi rice with sushi toppings artfully arranged
on top. Traditional Sushi toppings may be used, as
well as peas, shredded omelet and Denbu - a dried,
shredded, sweetened and colored fish and shrimp. |
Chirashi Don | : | Usually
a bowl of Sushi rice topped with a combination of Sushi
toppings. |
| Chomiryo | : | Condiment or seasoning. The most popular ones are Miso, soy sauce, vinegar, Dashi, sugar, salt, pepper, and Wasabi.
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D) |
Daidai | : |
A bitter orange, used for its tart citrus juice. |
| Daizu | : | Soybean. There are three main varieties: green (as in Edamame), yellow, and black. |
| Dashi | : |
The base to all Japanese cuisine - broth made from
Katsuobushi (dried bonito flakes), Kombu (giant sea kelp),
and Shiitake (Japanese forest mushrooms). |
| Dengaku | : |
Foods such as eggplant, Konnyaku, taro and Tofu which are
dressed with a sweetened Miso topping and grilled on
skewers. |
| Dobin | : | A ceramic or china teapot. |
| Domburi | : | Large rice or noodle bowl and a popular serving container for many dishes. Domburi dishes can vary in toppings from beef, chicken /egg combination, Tempura and others. |
| Donabe | : | An earthenware pot with a cover, especially designed to retain heat. This type is used often for tabletop Nabemono hot-pot cooking.
|
E) |
| Edamame | : | Boiled young soybeans served in its pods. In Japan, a popular accompaniment to beer, just like peanuts with beer in America.
|
G) |
| Gari | : | Sweet pickled ginger for Sushi; the astringent
flavor helps to clear the palate between bites and
aids digestion. It comes in either natural color or
pink. |
| Genmai | : | Brown rice or unpolished rice. |
| Ginnan | : | Gingko nuts; served to reflect the autumn season as ingredient in Chawanmushi or other dishes. |
Gohan | : | Cooked rice; can also be used to refer to a meal (i.e., asa gohan - breakfast) |
| Goma | : | Sesame seeds, white or black, often roasted. Japanese style sesame seeds are used with the hulls intact. Highly aromatic. |
| Gyokuro | : | Premium grade green tea, using the first young sprouts of the tea plant. Qualityconscious Sushi bars use Gyokuro tea.
|
H) |
Harusame | : | "Spring rain" green bean threads. They are clear and tasteless, with flavor absorbing qualities. Harusame is a natural ingredient to Nabemono especiallySukiyaki pots, and Sunomono. |
Hashi | : | Chopsticks |
Hatchou Miso | : | Miso made with 100% soybeans, popular in central Japan near Nagoya. |
Hijiki | : | A dried stringy black colored sea vegetable that is highly nutritious and popular sautéed and seasoned in soy sauce and sweeteners. |
Hocho | : | Japanese chefs' knife. A highly specialized work of art with roots to the samurai swords. For more information see Hocho section.
|
I) |
Ichimi Togarashi | : | Pure ground Japanese chili pepper |
| Inarizushi | : | A popular style of Sushi, using fried Tofu pockets and stuffed with vinegared rice. A popular picnic dish. |
| Iri goma | : | Roasted sesame seeds |
| Itamae | : | Literally "front of the chopping board", meaning a Japanese chef. |
Izakaya | : | A tavern where liquor and simple accompaniment foods are served.
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J) |
| Jizake | : | "Local Sake", often micro-brewed therefore yielding interesting characters in taste. For more information see Jizake Section.
|
K) |
Kagami Biraki | : | "Opening of the mirror", is the act of breaking the lid of a wooden Sake cask with a wooden mallet, symbolizing the start of festive occasions - weddings, new businesses, new building sites and dedications. The Sake is poured with Shaku wooden ladles into individual Masu wooden square cups, and shared by everyone attending the occasion. Cedar is the best wood. |
Kaiseki Ryori | : | Based on the centuries old Japanese tea ceremony art form, Kaiseki Ryori is an elaborate multi-course menu depicting key elements of Japanese cuisine: fresh ingredients from the season or geographic area, attention to presentation and varied cooking style. See Japanese Food Culture - WA-SHOKU: The art of Japanese cooking. |
Kamaboko | : | One popular type of fish cake. Often is two-toned red and white colored, therefore is used for festive occasions. |
Kanten | : | Agar agar gelatin from the sea, used in desserts and glazes. Sets without chilling. |
Kappo Ryori | : | Highly refined a la carte dishes, usually meant to accompany and complement high end alcoholic beverages. |
Karashi | : | A very pungent hot Japanese mustard. Unlike Western mustards, it is not sour. |
Kara Age | : | Deep-frying cooking method usually of chicken and fish. Ingredients are dusted in seasoned flour and deep fried in vegetable oil. |
Katakuriko | : | Dogtooth violet. It's a substitute for potato and corn starch as a thickening agent or in a frying batter mix. |
Katsu | : | A popular food preparation. Any kind of meat, most popular is pork cutlet, coatedwith egg and Panko Japanese breadcrumbs and deep-fried. Tonkatsu sauce usually accompanies Katsu dishes. |
Katsuobushi | : | Bonito flakes |
Kikurage | : | Chinese wood ear mushrooms or black fungus. |
Kinako | : | Roasted soybean flour, used to coat Mochi and other desserts. |
Kishimen | : | A type of Udon, flat fettuccine-shaped. |
Koji | : | Aspergillus oryzae microbes, widely used on steamed rice, barley or soybeans to make Sake, soy sauce, Miso, Mirin, Shochu and Natto. |
Kombu | : | Sea kelp, used for natural glutamic acid to make Dashi stock. |
Kome | : | Rice |
Konnyaku | : | A yam paste, formed into small bricks or into threadlike noodles. Konnyaku has no taste, and therefore is served with strong sauce or flavoring. High in fiber. |
Koromo | : | Most commonly classified as Tempura batter, or a mixture of egg and breadcrumbs for deep frying foods such as fish, prawns, chicken Kara-age and vegetables. |
Kushi | : | Skewer, most often made of bamboo.
|
M) |
| Makisu | : | Bamboo mat for rolling sushi. |
| Maki Sushi | : | Rolled by a mat into a cylinder or a cone, with fillings in the middle and Nori outer layer. |
| Mirin | : | Sweet Sake-suitable for sauces, glaze, adds flavor, sugar substitute. 15% alcohol, burn off alcohol before eating. |
| Miso | : | Fermented soybean paste - soups, flavorings, and sauces; white - sweet younger miso with more rice. Aka miso is higher in salt content, rich and has a savory flavor. |
| Mochi | : | Japanese rice cakes made from glutinous sweet rice. |
| Mozuku | : | Mozuku is a stringy and slippery seaweed, harvested from the clear waters off the Okinawa Islands . This brown algae has "miracle power" containing Fucoidan, said to have anti-oxidants to fight serious disease. Thus, Mozuku is a popular accompaniment with Sake which conditions the digestive system against harsh alcohol and foods. It's usually served with Ponzu and a bit of green onions.
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N) |
| Nabe | : | Cooking pot or pan |
| Nameko | : | Slippery red mushrooms sold in small cans. |
Nibaizu | : | A vinegar and soy sauce mix commonly used in cooking. |
| Nigiri Sushi | : | Also
known as Edomae Sushi, a hand molded type with a variety
of toppings. |
| Nimono | : | An array of foods but usually vegetables simmered in soy sauce, sugar, Mirin and Sake. Most popular are Shiitake mushrooms, Takenoko bamboo shoots, Sato-imo yam and chicken. |
| Nori | : | Cultivated seaweed sheets, processed sprouts of sea plants belonging to the red algae family, dried into sheets. A popular sushi wrap, high in iodine and vitamin A. |
| Norimaki | : | Sushi rolled up in sheets of dried Nori seaweed.
|
O) |
| Omakase Ryori | : | A dinning arrangement where dishes are left up to the recommendation of the chef for serving up the freshest pick of the day, a common place for Kappo Ryori and Sushi bars. |
| Onigiri | : | Rice balls filled with seasoned seafood and vegetables - most common are Ume plums, salted salmon, Katsuo shavings, and Kombu strips. Onigiri is a popular lunch and picnic item.
|
P) |
| Panko | : | Japanese style dried breadcrumbs used to coat foods for deep frying. Panko has a larger texture and leaves a lighter, more crunchy finish than American or Italian bread crumbs. |
| Ponzu | : | A citrus-vinaigrette, with soy sauce and a bit of red chili added to complete the sauce. Ponzu is very versatile and used with many Japanese dishes.
|
R) |
| Renkon | : | Lotus root. Mostly used for Nimono or fried dishes.
|
S) |
| Sake | : | The national alcohol drink of Japan. For more information see Jizake section. |
| Sanbaizu | : | A sweet and tart vinaigrette sauce mixture containing vinegar, soy sauce and Mirin. |
| Sansai | : | Wild stalks and sprouts of mountainous vegetation which naturally grow in the springtime: Warabi bracken sprout, Zenmai royal fern sprouts, Fuki bog rhubarb, Udo. Seri parsley, Tsukushi horsetail, Yomogi sagebrush. Sansai are used in cooking to express the coming of spring. |
| Sansho | : | Japanese green peppercorn. It is highly acidic and pungent, which goes well with highly rich foods like Unagi. |
| Shichimi | : | Seven spice chili pepper: Aka Togarashi, sesame seed, poppy seed, orange peel, beefsteak plant, Sansho and Nori. |
| Shiitake | : | Japanese forest mushrooms which naturally contain high concentration of amino acids, therefore is an important flavoring ingredient. Dried Shiitake are more flavorful than fresh due to natural chemical changes during the drying process. |
| Shirataki | : | Yam noodles made of Konnyaku. A Sukiyaki ingredient |
| Shiso | : | Beefsteak plant commonly referred to as Japanese basil where the leaves are used as flavorings as well as for decoration. Piquant, with a flavor cross between lemon and mint. |
| Shochu | : | A distilled sake made of rice, grain, sweet potatoes or molasses. Shochu is potent at 20 to 45% alcohol. For more information see Shochu section. |
| Shoga | : | Ginger. There are many types of this root garnish, used for palate cleansing and as a garnish. |
| Shoyu | : | Soy sauce, the representative seasoning for Japanese foods. Quality Japanese Shoyu is naturally brewed, which differs from the darker, sodium rich Chinese soy sauce. |
| Shumai | : | Chinese Dim Sum dumpling. |
| Soba | : | Buckwheat noodle served hot in broth or cold with dipping sauce. |
| Somen | : | Angel-hair thin wheat flour noodles usually served cold with dipping sauce during summer. |
| Su | : | Rice vinegar, mild but tart and tangy. Naturally brewed is best. Rice vinegar is a salt substitute, cleanses fishy flavors and smell, is a color enhancer when boiling, and is even serves as a food preserver. Sushi rice uses vinegar as a flavoring and as a preserver. |
| Suimono | : | A clear consommé with a Dashi stock base and a few ingredients. |
| Sushi | : | Sculpted morsels of vinegared rice and raw fish, shellfish and vegetables.
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T) |
Tamari | : | Soy sauce made without the traditional wheat ingredient. |
Takuwan | : | Pickled Daikon Japanese radish, usually yellow in color. |
Temaki | : | Hand rolled Sushi, usually in the shape of a cone, with fillings in the middle and outer Nori wrapping. |
Tempura | : | Lightly battered shrimp and vegetables, fried in oil and served with soy based dipping sauce. |
Teriyaki | : | A soy based sauce, sweetened with Mirin and flavored with other seasonings. Traditionally used only with fish in Japan, the American version which began in Hawaii is thicker and sweeter, and is popular with chicken and beef. |
Togarashi | : | Dried Japanese red chili pepper |
| Tofu | : | Soybean cake and an important source of protein for the Asian diet. There are many varieties but the most popular are Momen regular tofu (medium firm) and Kinugoshi silken smooth (soft). |
| Tsukemono | : | Pickled vegetables, usually served as a side dish to accompany rice. |
| Tsukudani | : | Simmer seasoned foods flavored with soy sauce, Mirin and sugar until almost dry. Similar to Tsukemono, Tsukudani is served with rice, or as a filling in an Onigiri. |
U) |
| Udon | : | Thick wheat flour noodles served in hot soup or cold with dipping sauce. |
| Umeboshi | : | Japanese plum in brine, usually super sour. Various types include crunchy, sun dried and pickled. Despite its sourness, Umeboshi is an alkali food, which helps food digestion, serves as a palate cleanser and even retards food spoilage. Ume extracts are widely used for its unique flavor.
|
W) |
| Wakame | : | Seaweed. There are generally two kinds: fresh and dried, where both need to be soaked in water before using. Salted fresh wakame will triple in size whereas the dried hydrates back to over 5 times as the original. |
| Wasabi | : | Japanese horseradish, which is always served with Sushi and Sashimi. Wasabi carries intense heat, however, very briefly. A root plant that grows in clear, cool mountain streams, natural Wasabi is an expensive and a prized commodity.
|
Y) |
Yamaimo | : | Taro root eaten fresh or cooked. This "Mountain Yam" is often grated into a sticky paste and served as topping for rice and noodles. |
| Yuba | : | A delicate sheet of protein film which forms naturally when making Tofu, similar to the protein film which forms with steamed milk. Yuba is a versatile food ingredient, recently popular for its health enhancing benefits. |
| Yuzu | : | A Japanese lime with a unique lemon-lime flavor. Its juice and rind are used for sauce and garnish.
|
Z) |
| Zensai | : | Small, attractive appetizers served in small fancy dishes before a traditional meal. |
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