![]() Hiyayakko 冷奴 - cold block of tofu with grated ginger and sliced onion garnish served with drizzle of soy sauce Hiyamugi 冷麦 - thin, white noodles made from wheat flour Hirame ヒラメ, 平目 - halibut, flounder, Paralichthys olivaceus prized in particular for its engawa fillets (the base of the dorsal and anal fins) "dried things" - a word used to describe dried fish Hijiki ヒジキ - a variety of seaweed, usually sold dried Hayashi Rice ハヤシライス - western-style Japanese comfort food similar to beef stew with onions and mushrooms Hashi 箸 - chopsticks or, usually the honorific ohashi Hanpen 半片 - white fish paste (surimi) product Hamo 鱧 - pike conger, pike eel loved in Kyoto and considered a mild aphrodisiac Hakusai 白菜 - Chinese cabbage, napa cabbage ![]() Gunkan-maki 軍艦巻 - seafood on rice, wrapped in laver a kind of sushi Gotchisosama 御馳走様 - formal salutation at the end of a meal, "That was a sumptuous meal!" Ginnan 銀杏 - nuts of the gingko tree, often boiled and served as a snack key ingredient of chawanmushi Gari がり - thin-sliced ginger, boiled then pickled in amazu, accompanying sushi Read more on fuguįurikake ふりかけ - seasoning made of dried fish or vegetables, sprinkled over boiled rice Typically grows around the enoki tree Fįucha Ryori 普茶料理 - originally Chinese, Zen-inspired vegetarian cuisineįugu フグ - a blowfish, pufferfish a usually poisonous fish eaten as a delicacy in Japan. Read more on doburokuĭonburi 丼 - dish of rice topped with egg and other ingredientsĭorayaki どら焼き - a confection with red bean (azuki) filling between two slices of pancake EĮdamame 枝豆 - green soy beans eaten as an appetizer or as a snack with beerĮkiben 駅弁 - short for "Eki no bento" a bento lunch box bought at a station ( eki) to be eaten on the trainĮnokitake エノキタケ, 榎茸 - long, thin, pale mushroom, Flammulina velutipes, often used in soups. (Usually expensive!)ĭoburoku どぶろく - sake in its earliest stage, characterized by cloudiness nigorizake. Read more on dashiĭatemaki 伊達巻 - steamed fish-and-egg rolled cakeĭengaku 田楽 - miso over tofu or konnyaku also known as misodengaku 味噌田楽ĭobujiru どぶ汁 - a type of nabe made from ankoh (angler fish). "sweet shrimp") Alaskan pink shrimp Pandalus eousĪmazake 甘酒 - sweet, low- or non-alcohol drink made from fermented riceĪmazu 甘酢 - sweet vinegar, usually used for picklingĪnkake あんかけ - thick, sticky, Chinese-style sauce used in noodle dishes and the signature "Ankake spaghetti" in NagoyaĪnko あんこ - sweet bean paste made from azuki beansĪnkoh アンコウ - anglerfish, monkfish, goosefishĪsa-gohan 朝ごはん - or choshoku 朝食 - breakfastĪsari アサリ - short-necked clam, Japanese littleneck, Manila clam Ruditapes philippinarumĪyu アユ - sweetfish Plecoglossus altivelisĪzuki アワビ - small red bean Vigna angularisĭango 団子 - dumpling, balls of mochi (pounded sticky rice) served on bamboo skewersĭashi 出汁 - fish and seaweed stock: a key ingredient in Japanese cuisine. ![]() Aburaage 油揚げ - tofu slices fried in sesame oilĪemono 和え物 - cold dishes (usually vegetables, fish or chicken) mixed with a dressingĪgari あがり - term for tea in Japanese sushi restaurantsĪkashiyaki 明石焼き - round, egg batter dumpling originating in Akashi, Hyogo Prefecture with octopus dipped in dashiĪma-ebi アマエビ- (lit.
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