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1 abalone
( JAPAN)a Gastropod Mollusk found along the coastlines of California, Mexico and Japan. The edible portion is the adductor muscle, a broad foot by which the abalone clings to rocks. The meat is tough and must be pounded to tenderize it before cooking. Abalone, used widely in Chinese and Japanese cooking, can be purchased fresh, canned, dried or salted.♦ A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times. It is called "Awabi" in Japanese cuisine and "Loco" in South American cuisine. -
2 baikingu
( JAPAN)Smorgasbord or buffet. The word comes from "viking", the name of the first Swedish restaurant in Japan offering smorgasbord. -
3 fugu
( JAPAN)Blowfish (or pufferfish), most famous for being poisonous if the liver is eaten.♦ blowfish, a highly prized sashimi delicacy. The liver of blowfish is highly toxic and every year, deaths occur from the improper preparation.♦ Japanese for swellfish; globefish; blowfish; ballonfish; puffer. Fugu is caught in winter and it is eaten as chiri-nabe (hotpot) or fugu-sashi (raw fugu, sliced paper-thin). Only licensed fugu chefs are allowed to prepare this fish in Japan, since it contains a deadly poison.♦ blowfish requires a licence for preparation as it is poisonous if prepared incorrectly -
4 hijiki
( JAPAN)a variety of black seaweed in tiny threads seaweed♦ Hijiki is a traditional food in Japan for centuries. Hijiki is rich in dietary fiber and essential minerals such as calcium, iron and magnesium. -
5 kura
( JAPAN)a sake brewery. There are some 1800 sake kura throughout Japan (2009). -
6 matcha
( JAPAN)Finely-milled green tea (as used in the tea ceremony).♦ powdered green tea. In Japan the Japanese tea ceremony is the ritual of serving, and drinking of matcha. -
7 NATTO
( JAPAN)fermented soy beans.sticky fermented soybeans, a rich source of protein and probiotics.♦ Fermented soybeans with a pungeant smell, that Japanese an foreigners alike usually love or hate. It is more popular in Eastern and Northern Japan than in the rest of the country. -
8 nihonshu
( JAPAN)specific word for rice wine (sake), in Japan, sake is a word for alcoholic beverages in general.a type of sake rice wine (being consumed at the time of writing this) -
9 nikuman
( JAPAN)steamed meat bun. Chinese in origin, nikuman are a popular snack in Japan, and a wide variety can be found in restaurants, specialty stores and even convenience stores. -
10 ninja
( JAPAN)a covert agent or mercenary in feudal Japan who specialized in unorthodox warfare -
11 sake
( JAPAN)1. Japanese word for alcohol, but used outside of Japan to refer to nihonshu, a brewed rice drink with an alcohol content a little stronger than the average wine. The word is pronounced /sah-kay/.2. salmon.♦ in Japanese, sake or o-sake refers to alcoholic drinks in general. The Japanese term for the “rice wine” we know is Nihonshu meaning "Japanese sake". Although we call sake rice wine the brewing method is more like beer than wine.♦ Fermented rice wine with approximately the same alchohol content as table wine♦ all Japanese alcohol is called sake, but you and I know it as rice wine. but its actually nothing like wine but more like a beer process, a story for another time -
12 satoimo
( JAPAN)taro potato, sticky, with a prickly outer skin.♦ a small, round, potato like taro root ("country potato"). We see taro as elephant ears in southern gardens. Taro, roots and leaves are toxic when raw but are a major staple around the world and was a staple in Japan before rice took its place. The corms are roasted, baked or boiled and the natural sugars give a sweet nutty flavour. The starch is easily digestible and grains are fine and small and often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms. -
13 shojin ryori
( JAPAN)a vegetarian cuisine which was first developed in the Kyoto area of Japan. It is based mainly on rice, tofu, and fresh vegetables and is eaten by Buddhist monks (who are forbidden to include any fish, meat or eggs in their diets). -
14 su
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15 sudachi
( JAPAN)small, round, dark green citrus fruit that is almost unique to Japan and especially common in Tokushima prefecture. Often used as a garnish or topping for various food or cocktails. -
16 tofu
( JAPAN)set soya bean curd. Tofu is made by coagulating soy milk and then pressing the resulting curds into soft white cubes.♦ Soy bean curd. is made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin but widely used in Japan.♦ bean curd, processed into a liquid and then molded into large cubes♦ Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein. -
17 umeboshi
( JAPAN)are pickled ume fruits common in Japan.small, bitter, pickled Japanese plum♦ ume that has been dried and salt-pickled. Red shiso leaves are often used to make it turn red.♦ Sour pickled plum served with dishes such as "bento" and thought to help digestion. -
18 wakame
( JAPAN)a variety of seaweed.seaweed often used in miso soup.lobe-leaf seaweed, possibly dried, in strands♦ a variety of edible seaweed, grown for hundreds of years in Japan and Korea and it has been nominated as among 100 of the world's worst invasive species according to the Global Invasive Species Database. Studies conducted at Hokkaido University have found that fucoxanthin a compound found in wakame can help burn fatty tissue. -
19 yakisoba
( JAPAN)fried Chinese noodles. In Japan, this dish is usually seasoned with Worcestershire sauce. -
20 abura
( JAPAN)oil; fat.
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