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1 giapponese
adj, m f Japanese* * *◆ s.m. e f. Japanese man (m.), Japanese woman (f.); (fam. spreg.) Jap: i giapponesi, the Japanese (o spreg. the Japs).* * *[dʒappo'nese]1. agg sm/fJapanese inv2. sm(lingua) Japanese* * *[dʒappo'nese] 1.aggettivo Japanese2.sostantivo maschile e sostantivo femminile Japanese*3.sostantivo maschile ling. Japanese* * *giapponese/dʒappo'nese/ ⇒ 25, 16JapaneseII m. e f.Japanese*III sostantivo m.ling. Japanese. -
2 nipponico
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3 wasabi
( JAPAN)very hot, green Japanese horseradish.Green relative of horseradish that is primarily used with sushi and sashimi.♦ Japanese plant with green roots tasting like strong horseradish and used in cooking in the form of green paste. Many people call it "Japanese mustard", although it is not related to the mustard plant.♦ a hot, spicy condiment made from the roots of Japanese horseradish, chartreuse in color♦ Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi. Water Bath -The French call this cooking technique Bain Marie. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with consistent gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm. The principle is that the water in the water bath must come to the level of the product being cooked within the container.♦ Japanese horseradish style flavoring, comes in tubes or powder. maya’s bachan (grandma) has a wasabi farm on the side of a mountain and it’s very cool -
4 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 -
5 giapponese
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6 oden
( JAPAN)type of Japanese hotpot, a Japanese one-pot winter dishfish, fish cake and vegetables simmered in broth.♦ Oden often contains ingredients such as boiled eggs, daikon, konnyaku, and fish cakes. Oden is a popular take-out dish in Japanese convenience stores.♦ Stew-like dish with ingredients such as konnyaku, daikon, chikuwa, hard-boiled eggs, tofu cubes, etc. simmered in flavoured stock.♦ a Japanese one-pot winter dish in which ingredients are simmered in soy sauce based soup. -
7 tempura
( JAPAN)deep fried fish, batter-dipped fish or vegetables.♦ Deep-fried food, usually seafood or vegetables, dipped into flour-and-water batter. Of Portuguese origin, although it has become a "traditional" Japanese dish since its import in the 16th century.♦ Deep fried shrimp and vegetables with a light, delicate breading, served with a ginger flavored dipping sauce♦ seafood or vegetables, battered and deep-fried usually in a light batter. In many ways, Tempura is an archetypal Japanese food. “All the essential qualities of Japanese cuisine are reflected in its preparation: the use of absolutely fresh ingredients, the artful presentation, and the perfection of technique by a skilled chef. The result is one of the triumphs of Japanese cooking; a fried food that is light and fresh-tasting rather than heavy and greasy. It’s a cooking style in which the essence of the ingredient itself completely defines the taste -
8 tsukemono
( JAPAN)Japanese word for pickels.Japanese style pickled vegetables.♦ Japanese style pickled vegetables. The most common kinds of tsukemono are pickled in salt or brine. -
9 nipponismo
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10 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. -
11 agemono
( JAPAN)fried foods / deep-fried dishes in Japanese cuisine. Age means deep-frying and mono means things in Japanese. -
12 daikon
( JAPAN)long, white Japanese radish, served in a variety of ways year-round, but especially prevalent in winter cuisine, when it can be served as an element of oden or grated and served as a topping for a variety of dishes.Big white raddish used a lot in Japanese cooking, usually grated or cut into stripsA larege oriental radish with a sweet, fresh flavor. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. -
13 dashi
( JAPAN)a stock made from dried bonito, konbu (seaweed) and water.a soup stock made from kelp and fish♦ soup or cooking stock made from seaweed and/or fish flakes; commonly used in miso soup♦ Broth soups used abundantly in Japanese cooking. The three most common dashi are made from dried kombu, niboshi, or shiitake.♦ A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.see miso -
14 kaki
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15 kombu
or konbu( JAPAN)Edible kelp (East Asian variety).A large edible seaweed used in Japanese cooking.( JAPAN)kelp - used in making dashi (soup stock). Cultivated on ropes in the seas of Japan and Korea. Over 90 percent of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea. -
16 miso
( JAPAN)fermented soybean paste.♦ salty soy bean paste used in soups, stews, as a dressing, and more. It comes in variety of styles, the most common being white and red (aka-miso); the latter being especially popular in the Chubu region.♦ Soybean paste used a lot in Japanese cooking, such as in " miso soup" or " miso ramen".a fermented paste of soya beans and either barley or rice, with salt – basic to Japanese cookery and especially miso soup. miso is highly flavored and rich in protein -
17 nabe
( JAPAN)Japanese hotpot, which consists of any kind of stock to which any variety of meats, seafood, or vegetables are added; esp. popular in winter. “Nabe” is also the Japanese word for a cooking pot.Hot pot dish. It is usually eaten in winter. Sumo wrestlers notoriously eat a lot of Chankonabe (nabe with meat, vegatable and udon) to gain weight. -
18 okazu
( JAPAN)accompaniment or side dish. In Kyoto, it is referred to as obanzai (おばんざい).♦ Small side dish of fish, meat, vegetable, or tofu. A main course in Japanese home cooking or restaurants such as izakaya is typically composed of several "okazu" accompanying rice.♦ A side dish to accompany rice. Made from fish, meat, vegetable, or tofu and designed to add flavor to the rice. In modern Japanese cuisine, Okazu can accompany noodles in place of rice. -
19 okonomiyaki
( JAPAN)a kind of savory pancake.lit. “what you like, grilled”, a so-called Japanese “pancake” made of flour, water, and cabbage and usually including seafood and other vegetables.♦ egg "pancakes" containing many ingredients such as diced seafood, vegetables, or meat, that are grilled and topped with a savory sauce. The name is derived from the wordokonomi, meaning "what you like" or "what you want", andyaki meaning "grilled" or "cooked"♦ Japanese savoury cabbage pancake containig a variety of ingredients, sometimes weird ingredients -
20 ryotei
( JAPAN)a high class Japanese restaurant providing private dining areas, often with a garden. Synonymous with Japanese politicians.
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