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Glossary

TermDefinition
aemono
a salad of cooked vegetables
aigamo
cross between a domestic duck and a wild mallard
ainame
greenling
akami
red flesh fish
akaza ebi
Japanese lobster
akazake
a brown-coloured sweet rice wine from Kumamoto
akazu
red vinegar made from sake lees
ajiro
a woven or plaited wicker mat
amamiso
sweet miso
amazake
traditional sweet sake drink
anago
conger eel
ankake
thick starchy sauce made from kudzu or katakuriko flour
aradaki
simmered fish head and bones
arajiru
miso soup with fish meat and bones
A-sai
a Chinese leafy green
awabi
abalone
awa-fu
foxtail millet steamed with wheat starch
awamori
kind of shochu made in Okinawa
ayu
sweetfish
azuki
red bean
bancha
tea harvested from the second flush of sencha
barachirashi
assorted cubed fish on sushi rice
bento
lunch box
bincho
high-grade charcoal
botan-hamo
peony-shaped hamo in a soup
botan nabe
boar's meat stew
bozushi
sushi pressed in a box rather than by hand
buri
Japanese amberjack, or yellowtail
byobue
picture on a Japanese folding screen
cha-buri namako
tea-bathed sea cucumber with vinegar
chagayu
rice gruel cooked with tea
chakaiseki
tea ceremony cuisine
chameshi
rice cooked with tea
chanoyu
tea ceremony
cha-soba
soba flavoured with green tea powder
chawanmushi
savoury egg custard
chazuke
rice with Japanese tea poured over
chiai
fish flesh red with blood
chimaki
steamed rice cake wrapped in bamboo leaves
chimaki-zushi
sushi wrapped in bamboo leaves
chirashi-zushi
a bowl of sushi rice with toppings
chirimenjako
dried young sardines
chiri nabe
fugu hotpot
chirimen sansho
dried baby fish seasoned with soy and Japanese pepper
chu-toro
moderately fatty, sweet flesh of tuna
daidai
Asian variety of bitter orange
daikon
Japanese radish
dashi
soup stock
dashimaki tamago=dashimaki
soup stock-flavoured thick Japanese omelette roll
 
dengaku miso
sweet red miso sauce
dobinmushi
a clear soup with mushrooms served in an earthenware pot
dou ban jiang
Chinese seasoning made from broad bean chilli paste
ebi-imo
Kyoto yam
ebi-shinjo
shrimp dumplings
edomae
Tokyo-style
enseki ryori
banquet cuisine
eringi
king oyster mushroom
fu
wheat-gluten bread
fugu
puffer fish
fukinoto
butterbur sprout
fu ru
Chinese fermented tofu
fusuma
papered sliding doors
fusuma-e
images drawn or painted on sliding door panels
galbi
Korean grilled dish made with marinated beef or pork ribs
geiko
another name for a geisha
geisha
traditional female entertainers
geta
wooden clogs
gohan
steamed rice
goma-dofu
sesame tofu
goritsukudani
sweetened soy glaze
gotenjo
coffered ceiling 
gujeolpan
Korean dish of nine different foods arranged on a wooden plate
guji
tilefish
guji-no-sakayaki
grilled tilefish seasoned with sake
gyunabe
beef hotpot
gyuniku-bento
beef lunch box
gyutan-bento
ox tongue lunch box
haiku
17-syllable poem
hamaguri shinjo
clam-filled dumplings
hamo
pike conger
hamo zukushi
pike conger set meal
hanami
cherry blossom viewing
hanasansho
pepper flowers
harakami
the upper belly of raw tuna
hassun
appetiser plate
hatsu gatsuo
katsuo caught in spring
hatcho miso
reddish miso with reduced sweetness, made in Aichi
hegizukuri
thinly sliced sashimi
hiba=hinoki
Japanese cypress
higashi
traditional confection, often served with tea
hikigurumi-flour
husked buckwheat flour
hinoki
Japanese cypress
hirasuzuki
sea bass
hire
eel fin
hiroen
indoor veranda
hiryuzu
deep-fried tofu mixed with thinly sliced vegetables
hitsumabushi
eel broiled in soy-based sauce, served in small pieces over rice
hiyashi chuka
chilled ramen noodle dish with various toppings and a soy sauce-flavoured dressing
hiyashijiru-gohan
chilled miso soup poured over warm rice
hobayaki
grilled miso and other ingredients on a magnolia leaf
honesenbei
deep-fried or dried fish bones
horigotatsu-style
low seating at a covered table placed over a sunken area in the floor
hotate-shinjo
scallop dumplings
ichiban-dashi
basic soup stock
ichiyaboshi
fish salted and dried overnight
ikebana
flower arrangement
inaka soba
thick soba made with whole buckwheat
inaniwa udon
thin, chewy noodles; a speciality of Akita Prefecture
inari-zushi=inari
vinegared rice stuffed in a bag made of fried bean curd
inuyarai
low fence of usually closely spaced, often inwardly curving, pales
irizake
boiled, condensed sake used to flavour fish
isobe age
frying technique in which seaweed is blended into the coating
itamae kappo
traditional cuisine where the chef prepares the fish in front of the customer
itawasa
slices of white fish paste served with horseradish and soy sauce
iwanori
rock seaweed
izakaya
Japanese-style pub
jako
dried fish-fry
jako meshi
rice with dried fish-fry
jibuni
traditional Kaga dish featuring duck, bran and vegetables boiled in a broth until thick
jijim
Korean vegetable pancake
junmai-shu
pure rice wine
junsai
watershield
juwari soba
100% buckwheat noodles
kabayaki
eel broiled and basted with a sweet sauce
kabuki
Japanese classical theatre
kabuki gate
roofed gate
kabura-senmaizuke
pickled turnips
kabutoni
simmered fish head dishes
kaeshi
ripened soy sauce mixed with sweetened sake and sugar
kaiawase
shell-matching game popular with court aristocrats during the Heian period
kaiseki=kaiseki ryori
traditional multi-course meal
kagenzu
a mix of soy sauce and vinegar
kake soba
soba in broth with thinly sliced scallion
kakiage
all-in-one seafood and vegetable tempura blend
kaki nabe
simmered oysters and vegetables in a light broth
kaki soba
soba with oysters
kamaage
boiled noodles scooped straight from the pot
kamameshi
rice, meat or vegetable dish served in a small pot
kamo soba
soba and duck in broth
kamonanban
soba and duck in broth with onions
kamonasu
a Kyoto variety of eggplant
kamoyaki
grilled duck
kanpo
Chinese herbal medicine
kappa
mythical creature that lives in water
kanpyo
dried gourd strips
kanpyo-maki
rolled sushi with dried gourd strips wrapped in seaweed
kappo
counter style restaurant serving traditional Japanese cuisine
karaage
soy sauce-marinated fried meat, usually chicken
karasumi
salted and dried grey mullet roe
kasugodai
young Pacific sea bream
katsuo
bonito
katsuo-bushi
dried bonito flakes
katsuo dashi
soup stock made from bonito
kensaki-ika
swordtip squid
kiji-chazuke
chazuke with Japanese pheasant meat
kijinanban
soba with pheasant prepared with onions in broth
kiku-zukuri
thinly sliced sashimi arranged in the shape of a chrysanthemum
kiku-zukushi
a dish using edible chrysanthemum
kimizu
egg yolk vinaigrette sauce
kimono
traditional Japanese clothing
kimosui
eel liver soup
kinmedai
golden-eye snapper
kinome
young pepper leaves
kishu-binchotan
bincho charcoal produced in Wakayama
kobashira
the two round muscles on both sides of the 'tongue' in shellfish
kobujime
fish pressed between two sheets of kelp
koebi
small shrimp
koi-no-arai
carp sashimi served with a vinegar miso sauce
kombu
kelp
komekoji zuke 
vegetables preserved in rice malt
komochikombu
kelp with herring roe
konnyaku
solidified jelly made from yam plant
konowata
salted sea cucumber gut
kotatsu
low table with heater
koto-negi
a variety of green onion
kudzu
a type of vine
kumiage-yuba
bean curd skin
kuroge wagyu
a breed of cattle
kuromitsu
brown sugar syrup
kushiage
fried vegetables and meat on a skewer
kushikatsu
deep-fried kebab
kuwayaki
meat and vegetables pan-fried in mirin and soy sauce
kuzukiri
kudzu starch noodles
kuzuyose
dessert made from kudzu powder
Kyogen
a form of traditional Japanese theatre
Kyo-ryori
Kyoto cuisine
machiya
traditional wooden townhouses
maiko
apprentice geisha
makiebi
small tiger prawn
Makurakotoba
figures of speech used in Waka poetry
manganji togarashi
chilli peppers cultivated in the Kyoto area
manju
steamed yeast bun with filling
Manyoshu
the oldest existing collection of Japanese poetry
mapo
spicy chilli and bean-based sauce often cooked with minced meat
mapo tofu
Sichuan-style bean curd
maruage-dofu
deep-fried tofu
marunuki
whole buckwheat with its outer shell
masu
trout
matcha
powdered green tea
matsubagani
snow crab
matsutake
mushroom
matsutake dobinmushi
mushroooms steam-boiled in an earthenware teapot
mazegohan
rice mixed with different ingredients
megochi
big-eyed flathead
mirin
a type of sweet sake used in cooking
mitsuba
wild parsley
mizansho
unripe pepper
miso
soybean paste
mizore
finely grated daikon in sweetened soy sauce
mizudako
North Pacific giant octopus
mizunasu
a juicy eggplant
mizunasu umani
fish or meat boiled with eggplant in a soy sauce with sugar
mochi
sticky rice cake
momiji-oroshi
grated daikon radish and red chilli peppers
mori soba
basic chilled soba served in a shallow basket
moshio
salt from burning seaweed
mukobone
eel spine
mukozuke
starter dish forming part of the kaiseki
myoga
ginger
nabe
hotpot
nagaita
rectangular board for tea ceremony utensils
nama-fu
wheat gluten
nama-yuba
raw bean curd
name-fu shigureni
wheat gluten and ginger marinated in sweet soy sauce to be eaten with plain rice
nameko
variety of mushroom
namul
Korean seasoned vegetable dish
nanbanni
sweet and sour sauce
natto
fermented soybeans
negima
dishes based on spring onions and tuna
nianago
simmered conger eel
nidako
simmered octopus
nigari
bittern
nigiri
sushi
nihachi soba
noodles made from 80% buckwheat and 20% flour
nihamaguri
simmered clams
nikiri
condensed soy sauce
nikogori
jellied fish or meat broth
nikujaga
meat and potato stew
nimono
food cooked by boiling or stewing
nitsuke
vegetables or fish boiled in soy sauce
nitsume
soy syrup
nodoguro
rosy sea perch
Noh
traditional Japanese chanted drama
nori
seaweed
nuta
salad seasoned with vinegar and miso
nyumen
thin, white noodles with various ingredients in a hot soy sauce broth
oba=shiso
perilla leaf
obanzai
Kyoto cuisine side-dishes
oboro dofu
very soft tofu served with condiments
oborozuke
dish seasoned with fish flakes
ochaya
an exclusive kind of Kyoto teahouse where geisha join the guests
ochazuke
cooking style in which green tea is poured over a rice dish
oden
various ingredients stewed in a thin soy soup
ohitashi
boiled greens
ojiya
rice gruel seasoned with miso or soy sauce
okaka
finely chopped katsuo-bushi
okara
bean curd lees
okimari=omakase
set meal
Okonomiyaki
large pancake with cabbage topped with pieces of pork, squid, etc., and thick, sweet sauce
okowa
steamed glutinous rice
omakase
set menu with daily changing dishes
onigiri
rice ball with filling
onsen tamago
slow-boiled egg, traditionally cooked in a hot spring
ontama soborodon
rice with hot spring eggs and minced meat
oroshi
grated daikon radish
oshizushi
sushi rice and other ingredients pressed in a box or mould
o-toro
the fattier, melt-in-the-mouth flesh of tuna
otoshi
small dish served without being ordered at the beginning of the meal
ponzu
sauce made primarily of soy sauce and citrus juice
rafute
stewed and glazed pork
Rimpa-style
painting style involving simple natural objects with a gold leaf background
ryokan
Japanese inn
ryori
cooking
ryotei
traditional Japanese restaurant
ryuhi-kombu
sweet and sour kelp
ryukyu tatami
flooring in which smaller, borderless, square tatami mats are used
sabazushi
chub mackerel sushi
saiboshi
smoked horse meat
saimaki ebi
young tiger prawns
sakamushi
seafood seasoned with salt and sake then steamed
sakura ebi
stardust shrimps
samgyetang
Korean soup primarily made from chicken and ginseng
samue
monk's working clothes
sanma
Pacific saury
sansho
pepper
sarashina
refined soba flour
sashimi
sliced raw fish
satsuma age
a fried fish cake
sawara
Spanish mackerel
sazae  
horned turban shell
sechie
seasonal court banquet
seiro
basket used for steaming food
sekihan
sticky rice steamed with azuki beans
setoro
fatty back flesh of tuna
setta
leather-soled sandals with bamboo sheath insole
shabu-shabu
thinly sliced meat or vegetable dipped in hot kombu broth or water, and then in sauce
shako
mantis shrimp
shamisen
three-stringed Japanese guitar
shiatsu
finger pressure massage or therapy
shibazuke
salted and chopped pickled eggplant
shichimi ponzu
ponzu made with a blend of seven spices
shiitake
mushroom
shimesaba
pickled mackerel
shinjo
fishcake
shinshoga
young ginger root
shinsoba
newly harvested buckwheat
shiogamayaki=shioyaki
salt-baked fish or meat
shiraae
vegetable salad with white sesame seeds, tofu and miso/salad with mashed tofu dressing
shirako
milt
shiraume
white apricot
shirauo soba
soba soup containing icefish
shirayaki
broiled unseasoned fillet
shiroita kombu
thin white kelp marinated in vinegar
shiromiso zoni
rice cake soup seasoned with white miso
shiro tora-fugu
white tiger pufferfish
shochu
liquor similar to vodka
shogoin kabura
turnip cultivated in the Kyoto area
shoji
sliding paper doors
Shojin
Buddhist vegetarian (dishes)
shokado
meal in traditional black lacquer box with four sections
Shonan Miyaji buta
brand of pork
shuko
drinking snacks
shungiku
chrysanthemum garland
shuto
salted and fermented bonito gut
soba
buckwheat noodles
soba zanmai
dish made from 3 different kinds of soba
sobagaki
soba mash (buckwheat flour in hot water served with soy sauce)
sobayu
hot water in which soba has been boiled
somen
fine white noodles/thin, white noodles made from wheat flour
sudachi
citrus fruit
sudachi chazuke
chazuke with Japanese citrus fruit
sudachi ponzu
ponzu sauce made with Japanese citrus fruit
suki nabe
thin slices of beef cooked with various vegetables in a hotpot
sukiya
tea-ceremony room
sukiyaki
hot pot dish with slices of beef and various vegetables, usually cooked at the table.
sumashijiru
clear soup
surimi
minced meat or fish used to mimic the texture and colour of lobster, crab or other shellfish
surinagashi
pureed soup made from various vegetables
tai
species of reddish-brown Pacific sea bream
tai-meshi
slices of raw sea bream over steaming hot rice
Tai-no matsukawa-zukuri
snapper 'pine bark' sashimi
tairagai
pen shell
takiawase
selection of vegetables and fish, meat or tofu, simmered separately
takikomi-gohan
rice dish seasoned with soy sauce and boiled with various ingredients
takuan
daikon pickles
tamagokake-gohan
white rice and raw egg mix, often seasoned with soy sauce
tamago-yaki
rolled omelette
tamarishoyu
soy sauce produced in the Tokai region of Honshu containing little or no wheat
tanuki soba
soba with tempura batter flakes
tatami
straw floor coverings
tatamishiki
tatami-matted
tebiki
hand-ground soba
teishoku
set meal
temari
traditional embroidered balls used in handball games
tempura
fish and vegetables deep-fried in a light batter
tenaga-ebi
freshwater prawn
tencha
rice in a Japanese tea broth with tempura
tendon
tempura served over a bowl of rice
tentsuyu
tempura dipping sauce
teppanyaki
cuisine prepared on a hot steel plate in the centre of the table
teppi
iron door
teriyaki
meat or fish marinated in a sweet soy sauce and broiled
tessa
puffer fish sashimi
tetchiri
boiled puffer fish
tofu-dengaku
tofu with sweet miso sauce
toichi
soba noodles made of 10 parts buckwheat to 1 part wheat flour
tonburi
a type of edible seed, sometimes called 'mountain caviar'
tonkatsu
pork cutlet
tora fugu
tiger pufferfish
torigai
cockle
toro
fatty flesh of tuna
tsukemono
picked vegetables
tsukeyaki
broiling with soy
tsukimidai
a terrace for gazing at the moon
tsukuri
decoratively arranged sashimi
tsumire
dumplings
udo
a plant related to ginseng
udon
a type of thick wheat-flour noodle
ukago
basket
umaki
Japanese style omelette with eel
ume
apricot
unagi
eel
unaju
broiled eel served over rice in a lacquered box
uni
sea urchin
urui
edible plantain lily
ushiojiru
thin soup of fish or shellfish boiled in seawater
usucha
thin tea
uzaku
eel and vegetables with vinegar sauce
uzura manju
steamed yeast bun with quail filling
wabi-sabi
a Japanese concept of finding beauty in the transient
wagyu
breed of Japanese cattle
wakame
seaweed
wakatakeni
boiled bamboo shoots
wanmono
clear soup
warabimochi
bracken-starch dumpling
warishita
stock mixed with soy sauce, mirin and sugar
wasabi
Japanese horseradish
wasabi-yaki
chicken skewer with wasabi on top
watari-gani
blue crab
yaki-fugu
grilled puffer fish
yakiniku 
fried meat, originating from Korean barbecue
yakitori
chicken pieces grilled on a skewer
yakuzen
(Chinese) medicinal food
yama-wasabi
mountain horseradish
yobanashi
evening tea party
yoshoku
Western-influenced cooking
yuba
bean curd skin
yukata
summer kimono
yukimi shoji
sliding paper doors which can be lifted up at the bottom to see the view
yusoku ryori
cuisine prepared according to the rules and traditions of the ancient court
yuzu
citrus fruit
yuzuri leaves
False Daphne plant leaves
zuke-maguro
soy marinated tuna
zarudofu=zaru tofu
tofu on a bamboo basket with dipping sauce on the side
zataku
low table
zenmai
Japanese royal fern
zosui
risotto-like rice soup made from pre-cooked rice and water

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