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DICTIONARY OF TERMSABURAAGE (abura-age) – thin deep-fried tofu; cannot be preserved for a long time. AZUKI – red beans. AMAZU – sweet sauce. ATSUAGE (atsu-age) – thick deep-fried tofu. BANCHA – green tea of the third harvest. BIFUN – noodles, made of rice-flour with added potato starch. BENTO – standard set of traditional food in a box. WAKAME – ribbons of dried kelps. WASABI – Japanese radish (horseradish), served as a paste or powder. GAMMODOKI – fried tofu with vegetables. GYOKURO – premium green tea. GOBO – burdock root. DAIKON – Japanese white radish. DASHI – basic broth for soups. DOMBURI – basic dish made of noodles with various added ingredients. KAMABOKO or TIKUWA – boiled fish sticks, made of whitefish paste, sometimes dyed pink. KAMIZUAE – thick egg sauce. KAMPYO – finely cut dried pumpkin. KATSUOBUSHI (katsuo-bushi) – dried fish flakes. KINAKO – soybean flour. KOMBU – algae; kelp, full of calcium and other mineral substances; one of the main components for preparing Dashi. KONNYAKU – jelly pearly lump, made of Yam; light, dark or speckled; has no taste itself, but due to the spongy structure rapidly absorbs the flavor of the liquid, in which it is boiled; used in a shape of long thin threads. KOCHA – black tea. MAKIZUSHI – rice boll with filling, wrapped into nori. MACHA – Gyokuro, ground into powder. MIRIN – sweet rice wine. MISO – fermented bean paste. MISOSHIRU – soup made of soybean paste miso. MITSUBA –shamrock, plant with tender stem and three flat leaves, resembles coriander or parsley. MOMIJI OROSHI – white paste of grated radish with droplets of red pepper; while cooking the radish is peeled, few holes are made where the pieces of red pepper are put, after which the radish is grated; the resulted paste resembles scarlet Japanese maple leaves in autumn (Momiji). MOCHI – flat cakes made of ground sticky rice. NABE – pan, pot, frying-pan. NABERYORI – kind of dishes in pots. NATTO – boiled fermented soybeans. NIBOSHI – dried sardines for making Dashi; used as a snack spiced with Shoyu, addition to soup, miso and noodle broth. NIGIRIZUSHI (nigiri-zushi) – small rice balls with pieces of raw fish or any seafood with Wasabi. NIRA – smelling grass allium. NORI – algae cultivated on plantations: bamboo poles are placed underwater, with seaweed twining around; they are gathered, washed, cut into thin slices, and dried in the open air; contain a lot of iodine. NORIMAKI SUSHI – see Makizushi. OKARA – highly nutritious soybean pulp (Tofu preparation by-product); beige coloured, looking like wet sawdust. OSHIZUSHI – rice in a small wooden box decorated with fish. OCHA – green tea. RAMEN – type of noodles. SAIFUN – bean starch noodles. SAKE – rice alcohol drink with 18-20° proof. SAMBAIZU – bittersweet sauce. SANSHO – Japanese green aroma pepper; leaves and pod are used in food; dried Sansho is ground to powder. SASHIMI – raw fish dish. SATSUMAAGE (satsuma-age) – fish croquets, fried in sesame oil. SHOGA – ginger. SHOJIN RYORI – vegetarian food. SHOYU – soy sauce. SHIITAKE – type of mushrooms, cultivated on wood. SHIRATAKI – clear noodles made of Yam roots. SHISO – aromatic deep green or red leaves of plant, similar to begonia; green leaves are used in salads, red one - for making pickles. SHITIMI TOGARASHI – mixture of seven spices, which contains Sancho, sesame and rape grains, mustard, two types of seaweed and red pepper. SOBA – buckwheat and light-beige noodles of buckwheat flour (thin white noodles). SUBASU – bittersweet lotus root. SUKIYAKI – broth with meat and vegetables. SUSHI – rice balls with raw fish, seafood and vegetables. TARO – type of sweet potato. TOGARASHI – red hot pepper. TORORO – dressing, made of Yam, Shoyu, Misoshiru, mackerel, dried algae and eggs. TOFU – soy cottage cheese. TEMPURA – seafood and vegetables in batter. UDON – type of noodles. UMEBOSHI – little hot pickled plums of grayish-brown and pink color. HIJIKI – brown seaweed (kelp). HAKOZUSHI – see OSHIZUSHI. HASHI – chopsticks. HIYAMUGI – type of noodles. TSUKEMONO – a basic name for marinated and salty products; also the commonly used name for a strong rice spice. YUBA –dried cream of soymilk. |
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