Japanese cuisine terms

Examples

Abura-age

Deep-fried tofu slices

Japanese monkfish liver dish

Atsuage

Deep-fried tofu slices

Bentō

single-portion takeout or home-packed meal common in Japanese cuisine

Cha kaiseki

traditional multi-course Japanese dinner

Japanese rolled omelettes with fish and mirin

Edomae

Eel sauce

Ehomaki

portioned prepared vinegared rice topped or rolled with other ingredients

Enoki

species of edible mushroom

Fugu

various species of pufferfish

Futomaki

Large Japanese sushi roll

Gezakana

Gunkanmaki

Gyokuro

Highest grade of Japanese green tea

Hagotai

Hassun

traditional multi-course Japanese dinner

Hijiki

Sea vegetable, popular in Japanese cuisine

Hikarimono

Himonkyu maki

Maki filled with ark clam and cucumber

Hiyayakko

Japanese tofu dish

Honzen ryōri

highly ritualized Japanese culinary tradition

Hosomaki

portioned prepared vinegared rice topped or rolled with other ingredients

Ikura

caviar made from the roe of salmon, trout, or cod

Inada

family name

Inarizushi

Japanese fried tofu pouch filled with seasoned rice

Iwakunizushi

Kaiseki

traditional multi-course Japanese dinner

Maki filled with kanpyo gourd

Karasumi

Specialty of Japanese cuisine

Edible kelp, used in East Asian cuisine

poultry and non-poultry items, skewered and grilled, in Japanese cuisine

Maguro bocho

Type of traditional Japanese knife with a long specialized blade that is used to fillet large fish

Makisu

Japanese woven mat used used in food preparation

Makiyakinabe

Japanese cooking pan

Masago

roe of the capelin smelt

fermented soybean paste

Miyeok

Korean edible seaweed

Nakaoroshi gyosha

Nama

Narezushi

portioned prepared vinegared rice topped or rolled with other ingredients

Natto

traditional Japanese food made from fermented soybeans

Nebari

Negihama maki

Maki filled with hamachi and spring onion

Japanese vinegared rice topped with fish or other ingredients

Nihonshu

alcoholic beverage of Japanese origin

Byproduct of tofu production

Okimari

Okonomi

Omakase

Japanese restaurant order

Japanese food eaten as an accompaniment to alcohol

Pickled daikon

pickled daikon radish

fermented soybean paste

Robatayaki

the method of cooking on the grill in the presence of the client and the dish obtained as a result of such cooking

Sakana

Japanese food eaten as an accompaniment to alcohol

Sakura-dai

High grade of sushi sea bream

Sashimi

Japanese dish

Senbei

japanese rice cracker

Family of mushrooms in Japanese cuisine

Shioyaki

Shirako

town in Chōsei district, Chiba prefecture, Japan

portioned prepared vinegared rice topped or rolled with other ingredients

Sushi-meshi

Sushiya

Taishō

period of history of Japan, reign of Emperor Taishō

Tamago

Japanese rolled omelettes

Tamagoyaki

Japanese rolled omelettes

Tamagozake

drink consisting of heated sake, sugar and a raw egg

Teate

Temaki

Hand-rolled Japanese rice and filling dish

Tempura

Japanese dish of battered deep-fried fish or vegetables

Toro

Japanese term for fatty tuna

Tsuke-dai

Tsukemen

Japanese ramen with noodles eaten from a separate bowl

Tsume

Japanese eel sauce

Tsuya

Japanese term for gloss on well-prepared sushi rice

Japanese seasoning paste

Yakiniku

Japanese term meaning grilled meat

Yakitori

Japanese type of skewered chicken

Zuke

Subcategories: Abura-age^jp Akami^jp-ro Akasu^jp-ro Anakyu maki^jp-ro Ankimo^jp-ro Atsuage^jp-ro Bentō^jp-ro Cha kaiseki^jp-ro Chūtoro^jp-ro Daikon Datemaki^jp-ro Edomae^jp-ro Eel sauce^jp-ro Ehomaki^jp-ro Enoki Fugu^jp-ro Futomaki^jp-ro Gezakana^jp-ro Gunkanmaki^jp-ro Gyokuro^jp-ro Hagotai^jp-ro Hassun^jp-ro Hijiki^jp-ro Hikarimono^jp-ro Himonkyu maki^jp-ro Hiyayakko^jp-ro Honzen ryōri^jp-ro Hosomaki^jp-ro Ikura^jp-ro Inada^jp-ro Inarizushi^jp-ro Iwakunizushi^jp-ro Kaiseki^jp-ro Kamaboko^jp-ro Kan^jp-ro Kanpyomaki^jp-ro Karasumi^jp-ro Kawashimozukuri^jp-ro Kazunoko^jp Kobe beef Komai^jp-ro Kombu^jp-ro Konowata^jp-ro Korokke^jp-ro Koshu^jp-ro Kushikatsu Kushiyaki^jp-ro Maguro bocho^jp-ro Makisu^jp-ro Makiyakinabe^jp-ro Masago^jp-ro Matsutake Mazemen^jp-ro Miso^jp Miyeok^kr-ro Nakaoroshi gyosha^jp-ro Nama^jp-ro Narezushi^jp-ro Natto Nebari^jp-ro Negihama maki^jp-ro Negitoro maki^jp-ro Neta^jp-ro Ni-ika^jp-ro Nigemono^jp-ro Nigiri^jp-ro Nihonshu^jp-ro Nikiri^jp-ro Nitsume^jp-ro Nori^jp O-toro^jp-ro Okara^jp-ro Okimari^jp-ro Okonomi^jp-ro Omakase^jp-ro Oshibori^jp-ro Otoshi^jp-ro Otsumami^jp-ro Pickled daikon Pyogo^kr-ro Ramen Red miso^jp Robatayaki Sakana^jp-ro Sakura-dai^jp-ro Sashimi^jp-ro Senbei^jp-ro Shari^jp-ro Shigoto^jp-ro Shiitake Shimeji Shioyaki^jp-ro Shirako^jp-ro Shiromi^jp-ro Shun^jp-ro Shusse-uo^jp-ro Songi^kr-ro Sujime^jp-ro Sumeshi^jp-ro Sushi-meshi^jp-ro Sushiya^jp-ro Taishō^jp-ro Tamago Tamagoyaki Tamagozake Teate^jp-ro Temaki^jp-ro Tempura Toro^jp-ro Tsuke-dai^jp-ro Tsukemen^jp-ro Tsume^jp-ro Tsuya^jp-ro Wagyu Wakame Wakashi^jp-ro Warasa^jp-ro Wasabi^jp-ro Yakiniku^jp-ro Yakitori Zuke^jp-ro