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Japanese
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English
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abekawa mochi
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grilled cut mochi topped with mixed sugar and kinako, or syrup and kinako
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abura
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oil
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aburage
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puffy, thin brown fried tofu slices
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aemono
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cooked salad, foods in vinegar dressing or sauces
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agari
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green tea (as served in sushi restaurants)
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age
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fried
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agedofu
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thick slices of deep fried tofu used in soups, nimono etc
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agemono
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fried foods
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aji, aji-no-tataki
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Spanish mackerel, horse mackerel
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aji-no-moto
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monosodium glutamate (MSG)
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aka miso
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red soy bean paste
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akagai
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red clam
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akami
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lean tuna, cut from the back of the fish
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ama-ebi
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sweet shrimp, usually served raw (see odori-ebi)
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amiyaki
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cooked over a wire grill
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an
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sweetened pureed paste of cooked adzuki or white kidney bean
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ankimo
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monkfish liver
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anko-nabe
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monkfish stew
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anmitsu
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dessert made from agar-agar, an and sugar
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annago or anago
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conger eel (saltwater)
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ao shiso no mi
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prepared beefsteak plant seeds
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aoyagi
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yellow clam
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asa gohan
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breakfast
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awabi
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abalone
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awaze-zu
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rice vinegar (also su)
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ayu
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sweetfish, a medium sized river fish
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azuki or aduki
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small red bean
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baigai
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small water snails
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bara sushi
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sushi rice and other ingredients mixed together, like a rice salad
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basashi
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horse-meat sashimi
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bata
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butter
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battera-sushi
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Osaka-style pressed and moulded mackerel sushi
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beni shoga
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red pickled ginger
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bento
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traditional boxed lunch
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biru
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beer
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bulgogi
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Korean marinated beef dish
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buri
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adult yellowtail tuna (also hamachi)
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burokkori
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broccoli
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buta
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pork
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California roll
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crab meat, smelt or flying fish roe, with avocado (the avocado is the Californian bit!)
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chanko-nabe
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seafood and vegetable stew eaten by sumo wrestlers
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chawan mushi
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egg custard with diced vegetables
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chazuke
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rice and various toppings, over which green tea is poured
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chiizu
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cheese
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chikuwa
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tube shaped, hollow browned fish cake
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chirashi sushi
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bed of sushi rice with other ingredients mixed on top; usually consists of assorted raw fish on a bed of vinegared rice (also iso-don or gomoku sushi)
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chutoro
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medium fatty tuna, from the upper belly
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daikon
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giant long white, carrot-shaped Japanese radish
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daizu
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soybeans
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dango
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dumplings
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dashi
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soup stock made from kelp and fish (basic to Japanese cooking)
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dengaku
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tofu or konnyaku broiled with sweet miso
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doburoku
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type of thick, soupy sake
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donburi
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large bowl for noodle and rice dishes
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ebi
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cooked shrimp or prawn
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engawa
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halibut fin muscle or the orangey meat that surrounds a scallop
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enoki
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long, thin, white mushrooms
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fugu
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blowfish; requires a licence for preparation as it is poisonous if prepared incorrectly!
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fugu-chiri
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blowfish soup
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fuki
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fibrous vegetable often simmered in broth
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fukusa sushi
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type of sushi which is wrapped in a crepe
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funamori
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nigiri sushi wrapped to hold in less-solid ingredients (also gunkan maki or kakomi sushi)
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furutsu
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fruit
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futomaki
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large roll
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gari or shoga
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sliced pickled ginger, a condiment used to refresh the palate
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genmai
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brown rice
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geta
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wooden block used at a sushi bar as a plate
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gobo
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long, slender burdock root
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gohan
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formal word for rice, also meaning "meal" (the informal word meshi can also be used)
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goma
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sesame seeds
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gomoku sushi
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bed of sushi rice with other ingredients mixed on top (also chirashi sushi or iso-don)
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gunkan maki
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nigiri sushi wrapped to hold in less-solid ingredients (also funamori or kakomi sushi)
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gyoza
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or wonton: Chinese style meat dumplings pan-fried, sautéed and/or steamed
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gyu tataki
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beef tataki
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hamachi
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yellowtail tuna (also buri)
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hamo
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pike conger
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hari hari zuke
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pickled vegetable mix (yellow)
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harusame
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thin semi-transparent bean gelatine noodles
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hashi
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chopsticks
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hatahata
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sandfish
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hijiki
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variety of black seaweed in tiny threads
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hikari-mono
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fish sliced for serving, with the silver fish skin left on
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hirame
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flounder
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hiru-gohan
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lunch
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hiya yakko
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blocks of cold tofu
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hiyashi
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cold
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hiyashi-bachi
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served chilled in a bowl with ice and cold water
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hocho
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general term for knives
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hokkigai
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surf clam
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horenso
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spinach
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hotatagai
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scallops
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iidako
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small octopus
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iIka-geso
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squid's tentacles
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ika
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squid
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ikura
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salmon roe
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inari sushi
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aburage stuffed with sushi rice
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ishikari-nabe
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salmon stew with sake
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iso-don
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bed of sushi rice with other ingredients mixed on top (also chirashi sushi or gomoku sushi)
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iwana
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char
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iwashi
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sardine
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ji-
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prefix meaning locally made or caught
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kabayaki
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grilled eel on skewers without rice
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kabu
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small white turnip
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kai
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generic term for shellfish
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kaiseki ryori
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elaborate Kyoto-style cuisine
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kajiki
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swordfish
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kakomi sushi
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nigiri sushi wrapped to hold in less-solid ingredients (also funamori or gunkan maki)
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kamaboko
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fish cake
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kamachi-kama
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yellowtail collars
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kampyo
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seasoned Japanese dried gourd
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kani
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crab meat
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kani-kamaboko
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fake crab meat
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kanimiso
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green contents of a crab's head
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kanpachi
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very young yellowtail
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kanpyo
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strips of dried gourd
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kanten
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gelatine derived from seaweed
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kappa
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cucumber
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kappa -maki
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rolled cucumber sushi
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kareh katsu
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curry sauce poured over deep-fried pork cutlet
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karei
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halibut
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katsu
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cutlet
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katsuo
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bonito fish
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katsuo-boshi
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dried bonito fish used to make dashi
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kayaku gohan
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mixed rice
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kikurage
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dried fungus, wood-ear mushroom (substitute: cloud-ear)
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kimachi
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small fish from the yellowtail family
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kinako
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parched soya bean flour
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kinoko
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generic term for mushrooms
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kinome
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leaves of the Japanese prickly ash
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kissaten
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coffee shop
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kohada
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gizzard shad
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kohi
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coffee
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koi
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saltwater carp
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kombu (or konbu)
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kelp, may be dried
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konnyaku
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gelatinous rubbery cake made from the "devils-tongue" tuber or snake palm
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koyadofu
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freeze-dried tofu
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kuro goma
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black sesame seeds
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kurodai
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snapper
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kyur
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Japanese cucumber
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langostino
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small shellfish (a bit Italian really!)
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maguro
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tuna
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makisu
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mat made of bamboo strips for making roll sushi
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manju
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sweet bun filled with an
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masago (or masagu)
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smelt roe
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masu
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trout
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matsutake
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very rare pine mushroom
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mekajiki
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blue marlin
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meshi
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informal word for cooked rice, can also mean "meal", See also gohan)
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meshimono
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rice mixed with meat or vegetables
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mirin
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sweet rice wine (sake) for cooking
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mirugai
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long neck clam, geoduck, in the American Pacific northwest
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miso
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fermented paste of soya beans and either barley or rice, with salt; basic to Japanese cookery and especially miso soup
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mitzutaki
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cooked in liquid
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mizu
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water
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mochi
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sweet glutinous rice cakes
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mochigome
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mochi rice
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mochiko
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sweet glutinous rice flour
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momen tofu
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'cottony' bean curd; see tofu
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momo
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peach
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mori-soba
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cold buckwheat noodles served on a bamboo screen
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moyashi
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bean sprouts
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murasaki
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sushi bar term for soy sauce
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mushimono
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steamed foods
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myoga
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variety of ginger
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nabemono
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quick-cooked and rustic stews
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nama
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prefix meaning raw food or draught beer
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nama-tako
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fresh or raw octopus
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nametake chazuke
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prepared mushrooms
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nanami togarashi
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mixed hot spices (also shichimi togarashi)
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narizushi
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stuffed bean curd rolls or sushi rice in fried tofu pockets
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nasu
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eggplant or aubergine
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natto
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fermented soy bean
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negi
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Japanese onion
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negitoro
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chopped and mixed negi-onion and toro
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neta
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the fish topping in nigiri sushi
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nigiri
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hand-made sushi is the typical sushi and is ordered and served in pairs
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nigiri sushi
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slice of fish or other topping on vinegared rice
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nihon shu
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type of sake, rice wine
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niika
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cooked Monterey squid
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nijimas
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rainbow trout
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nimono
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simmered or boiled foods, usually in an otoshi buta
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nori
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purple laver seaweed pressed and toasted in thin sheets
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norimake
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roll with nori seaweed on the outside
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ocha
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green tea
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ochazuke
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rice and tea soup
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odori-ebi
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'dancing shrimp', served live (see also ama-ebi)
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ohba
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Japanese beefsteak plant
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ohitsu
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special bowl to keep rice warm
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okonomi-zushi
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home-style nigiri sushi
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onigiri
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balls made with plain steamed rice with various stuffings
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oshi
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pressed sushi, cut into small squares
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oshibori
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moistened heated towel
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oshinko
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pickled vegetables, usually cucumber
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oshiwaku
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wooden box with top
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oshizushi
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sushi rice and other ingredients pressed into a box or mould
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otoro
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fattest tuna
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otoshi buta
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heavy straight-sided pan with wooden lid, used for simmering (see nimono)
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pan-joon
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very light Korean scallion (spring onion) pancake
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renkon
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lotus roots
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robata-yaki
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fresh ingredients cooked over a wood fire
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ronzu
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sauce made with Japanese citron
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saba
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pickled mackerel
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sake
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rice wine
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sake
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salmon
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sakura denbu
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seasoned shredded cod fish (pink powder)
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sanma
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Japanese mackerel
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sansho
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Japanese pepper
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sashimi
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raw seafood, usually slices or slabs of raw seafood, such as tuna and octopus, served on a platter with thinly sliced ginger, finely shredded radish, and wasabi
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sato-imo
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taro root
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sawagani
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small crabs
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seigo
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young sea bass
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senbei
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thin, crisp rice crackers
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shako
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mantis shrimp
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shamoji
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flat rice-serving spoon
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shari
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sushi bar term for sushi rice
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shichimi togarashi
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mixed hot spices (also nanami togarashi)
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shiitake
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type of Japanese mushroom
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shirako
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milt of cod
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shiratake
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translucent rubbery noodles
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shira-uo
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whitebait, icefish or salangid
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shiro goma
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white sesame seeds
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shiro maguro
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albacore tuna
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shiro miso
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white soy bean paste
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shiromi no sakana
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sushi/sashimi fish which are relatively white in colour
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shirumono
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Japanese term for soup
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shiso
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Japanese mint
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shiso sakura
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pickled radish and ginger with beefsteak plant (pink)
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shochu
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25-40% spirit made from potatoes or rice
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shoga
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ginger root
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shoyu
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soy sauce, mixed with the wasabi for dipping the sushi
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shu-mei
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stuffed wontons, served steamed or deep-fried
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soba
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buckwheat noodles
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soba-zushi
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sushi made with soba rather than rice
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somen
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white, threadlike wheat noodles
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soy sauce
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salty sauce made from fermented soybeans
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su
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rice vinegar (also awaze-zu)
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sudare
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floor- or window-sized bamboo mat
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suimono
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clear soup
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sukimi
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bits of fish scraped from the bones, used in rolls
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sunomon
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vinegared foods
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suribachi
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bowl with a rough corrugated inside, used as a mortar
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surikogi
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wooden pestle shaped like a big cucumber
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sushi
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delicacies made with fish, seafood or vegetables moulded on top of vinegared moulded rice fingers
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sushimeshi
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rice for preparing sushi
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suzuki
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sea bass, striped bass or rockfish
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tai
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sea bream, porgy or snapper
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tairagai
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razor-shell clam
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takenoko
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bamboo shoots
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tako
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octopus
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takuwan
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pickled daikon
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tamago
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eggs
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tamago yaki
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fried egg
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tare
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thick sauce, usually soy-based and slightly sweetened
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tataki
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grilled on the surface, then finely chopped
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tazuna sushi
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roll with diagonal strips of food across the top, Rainbow roll
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tekka
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tuna, especially in a roll
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temaki
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hand rolls, usually cone-shaped
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tempura
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seafood or vegetables, battered and deep-fried usually in a light batter
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teriyaki
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broiled foods marinated in a sweet soy sauce
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tobiko
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flying-fish roe
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tofu
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set soya bean curd
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togarashi
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whole dried hot red peppers
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tonkatsu
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pork cutlet, breaded then fried
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tori
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chicken
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torigai
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cockle clam
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toro
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fatty tuna
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toshi-koshi soba
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Japanese custom of eating soba at the end of the year
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tsukemono
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pickles
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udon
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thick, wide wheat noodles
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umeboshi
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small, bitter, pickled Japanese plum
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ume-shiso
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plum paste and shiso leaf mixture
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una-don
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grilled eel, served on rice
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unagi
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freshwater eel
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unagi
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grilled or smoked eel
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unagi maki
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eel roll
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unagi no kimo
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eel innards
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uni
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sea urchin
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usukuchi shoyu
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light Japanese soy sauce
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wakame
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lobe-leaf seaweed, possibly dried, in strands
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wasabi
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Japanese horseradish sauce (beware: very hot)
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yak
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grilled, toasted
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yakidofu
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broiled or grilled soy bean curd
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yakimono
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broiled foods
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yakinori
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toasted seaweed
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yakitori
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skewer-grilled foods
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yakumi
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one of several strongly-flavoured seasonings
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yamakaki
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grated mountain potato with chunks of maguro
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yosenabe
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fish, seafood and vegetable soup
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