Japanese Food Dictionary

A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - R - S - T - U - W - Y - Z

A

• Abura (oil)
  
• Abura-age (deep-fried thinly sliced tofu)
  
• Aemono (dressed salads)
  
• Agedashi-dofu (deep-fried tofu)
  
• Agemono (deep-fried dishes)
  
• Aji (horse mackerel)
  
• Akagai (ark shell)
  
• Amazake (sweet rice drink)
  
• An (red bean paste)
  
• Anago (conger eel)
  
• Anko (angler fish)
  
• Asari (short-necked clam)
  
• Atsu-age (deep-fried thickly sliced tofu)
  
• Awabi (abelone)
  
• Ayu (sweetfish)
  
• Azuki (red beans)
  

B

• Bakagai (surf clam)
  
• Bancha - see cha
  
• Battera - see oshizushi
  
• Beni-shoga - see shoga
  
• Bento
• Betterazuke (daikon pickled in koji)
  
• Buri (yellowtail)
  
• Buta no shogayaki (ginger pork saute)
  

 C

• Cha (tea)
  
• Chahan - see Yakimeshi
  
• Cha-kaiseki
• Chakin-Zushi
  
• Chanko-nabe - see Nabemono
  
• Chanpon
• Chawan-mushi (steamed savory custard)
  
• Chikuwa (tube-shaped fish cake)
  
• Chikuzenni
• Chimaki
  
• Chirashi-zushi
• Chomiryo (condiments)
  
• Chukadon (Chinese rice bowl)
  

 

D

• Daifuku
  
• Daikon
• Daikon-oroshi
  
• Daizu
• Dango
• Dashi
• Datemaki
• Dengaku
• Dobin-mushi
• Dojo
  
• Donburi
• Dorayaki
• Dotenabe
  

E

• Ebi (prawn, shrimp)
  
• Edamame (soybeans in the pod)
  
• Edomae-zushi (nigirizushi using ingredients from Tokyo Bay)
  
• Ehomaki (sushi roll eaten at Setsubun)
  
• Ekiben (boxed lunch sold at stations)
  
• Enokitake (winter mushroom)
  

F

• Fu (wheat gluten)
  
• Fugu (blowfish)
  
• Fuki (Japanese butterbur)
  
• Fukujinzuke (pickle based on soy sauce)
  
• Funa-zushi (ancient form of sushi)
  
• Furikake (topping for hot rice)
  
• Futo-maki (thick sushi roll)
  

G

• Ganmodoki
• Genmai 
• Genmaicha - see cha
• Ginnan
• Gobo
• Goma
• Gyoza
• 
  

H

• Hakumai
• Hamaguri
• Hamo
• Harusame
• Hashi
  
• Hayashi-raisu 
• Higashi
  
• Hijiki
• Hirame
• Hiyayakko
• Hocho
• Hojicha - see cha
• Hokke
• Hokkigai
• Honzen-ryori
• Horagai
• Hotategai
  

I

• Ichiju sansai
  
• Ika
  
• Ikanago
• Ikura
• Inada - see buri
  
• Inari-zushi
• Iwashi
• 
  

J

• Jagaimo
• Junsai
• 
  

 

K

• Kabayaki
• Kabocha
• Kabu
• Kaiseki-ryori
• Kaki (persimmon)
  
• Kaki (2)
  
• Kamaboko (fish cake)
  
• Kani
• Kanpyo
• Kanten
• Kara-age
• Karashi (Japanese mustard)
  
• Karei
• Kare-raisu 
• Kasujiru
  
• Kasu-zuke
  
• Katakuriko
• Katsudon
• Katsu-kare
  
• Katsuo
• Katsuobushi
• Kayu
• Kazunoko
• Kinton
• Kiritanpo 
• Kisu
• Koji
• Koji-zuke
  
• Komatsuna
• Kome
  
• Konbu
• Konnyaku
• Korokke
  
• Koyadofu
• Kukicha  - see cha
• Kuri kinton
  
• Kushi-age (Kushikatsu)
  
• Kuwai
• Kuzu
  

M

• Maguro
• Maitake
• Maki-zushi
• Manju
• Matcha - see cha
• Matsutake
• Mentaiko
• Mikan (Japanese mandarins)
  
• Mirin
• Miruhai
• Miso (paste of fermented soy beans)
  
• Miso-zuke (miso pickles)
  
• Mitsuba (Japanese wild chervil)
  
• Mochi (rice cakes)
  
• Mochigome (glutinous rice)
  
• Moritsuke
• Myoga (mioga)
  

N

• Nabemono
• Namagashi
  
• Nameko
• Nanakusagayu
• Nanohana
• Nasu
• Natto
• Negi
• Nigirizushi 
• Nihonshu (flavoring)
• Nihonshu (sake)
• Nikujaga
  
• Nimono
• Nishin
• Nori
• Nuka-zuke 
  

O

• Ochazuke
• Oden
• Ohagi
• Ohitashi
• Okara
  
• Okonomiyaki
• Okowa
  
• Omu-raisu
• Onigiri
  
• Oroshigane
• Osechi-ryori
• Oshi-buta
• Oshizushi
  

P

• Ponzu
• 
  

R

• Rakkyo
• Ramen
• Renkon
• Robatayaki
• Ryotei

S

• Saba (mackerel
  
• Sake (Japan's national beverage)
  
• Sake (salmon)
  
• Sakekasu (sake kees)
  
• Sanma (Pacific saury)
  
• Sansai (wild herbs and vegetables)
  
• Sansho (Japanese pepper
  
• Sashimi (raw fish)
  
• Sato (sugar)
  
• Satoimo (taro)
  
• Satsumaimo (sweet potato)
  
• Sayori (halfbeak)
  
• Sazae (turbo shell)
  
• Sekihan (celibratory red bean rice)
  
• Senbei (rice cracker)
  
• Sencha  - see cha
• Senmaizuke (pickle from Kyoto)
  
• Seri (water dropwort)
  
• Shabu-shabu (nabemono with beef)
  
• Shibazuke (salt-pickled eggplant)
  
• Shichimi-togarashi (seven-spice chili mix)
  
• Shiitake (shiitake mushroom)
  
• Shijimi (freshwater clam)
  
• Shimeji (shimeji mushroom)
  
• Shincha  - see cha
• Shio (salt)
  
• Shiruko (sweet bean soup)
  
• Shishitogarashi (sweet green pepper)
  
• Shiso (perilla, shiso)
  
• Shoga (ginger)
• Shojin-ryori 
• Shokado-bento
• Shoyu
• Shoyu-zuke
  
• Shungiku
• Soba
• Somen
• Su
• Suimono
• Sukiyaki
• Sunomono
• Surimi
  
• Sushi
  
• Suzuki

T

• Tade
• Tai
• Takenoko
• Takikomi-gohan
  
• Tako
• Takoyaki
• Takuan-zuke
• Tamanegi
• Tara
  
• Tarako
• Tarako Spaghetti
  
• Tataki
• Tatsuta-age
• Teishoku
• Tekkadon
• Temaki-zushi
  
• Tendon
  
• Tenpura
• Teppanyaki
• Teriyaki 
• Tofu
  
• Tonkatsu
• Tonkotsu-ramen
• Tonyu
  
• Torigai
• Toso
• Tsukemono
• Tsukudani
• Tsukune
  

U

• Udo
• Udon
• Umami
• Ume
  
• Umeboshi
• Umeshu
• Unagi
• Uni
• Uri
  

W

• Wagashi (Japanese confectionery)
  
• Wagyu (Japanese beef)
  
• Wakame (seaweed)
  
• Warabi (bracken)
  
• Wasabi (wasabi)
  
• Warishita (dashi flavored with soy sauce and mirin)
  

Y

• Yakimeshi (fried rice)
  
• Yakimono (grilled dishes)
  
• Yakiniku (grilled meat)
  
• Yakisoba (fried noodles)
  
• Yakitori (grilled chicken on skewers)
  
• Yakumi (herbs and spices)
  
• Yamanoimo (yam)
  
• Yokan (red bean confection)
  
• Yomogi (mugwort)
  
• Yoshoku (Japanese-style Western dishes)
  
• Yuba (soy-milk skin)
  
• Yudofu (hot tofu)
  
• Yurine (lily root)
  
• Yuzu (Japanese citron)
  

 

Z

• Zaru-soba (cold soba noodles) - see soba
  
• Zenmai (royal fern)
  
• Zenzai (red bean soup)
  
• Zoni (mochi in soup)
  
• Zosui (rice gruel)