A Brief Glossary of Japanese Cookery
Akami Term describing a cut from the lean loin of a tuna fish, used in sushi and sashimi.
Awabi An abalone, a large edible sea snail used in sushi and sashimi.
Bento A meal presented in a partitioned lacquer box. Also known as obento.
Bonito Flakes Dried and smoked pieces of bonito fish, resembling wood shavings.
Daikon A white coloured Japanese radish with a greenish tinge around the top.
Dashi A stock or clear broth traditionally produced from fish.
Dried Shiitake Distinctively flavoured mushrooms used in ‘dashi-stock’.
Ebi A prawn, eaten raw or lightly cooked used in sushi and sashimi.
Eda-Mame Young Japanese soy beans not commonly available outside of Japan.
Edamame A dish consisting of young fresh soya beans, steamed and then served heavily salted. Valued for there high protein content, and often used as an ingredient in various soya bean products. Derived from the Japanese words eda meaning ‘green’ and mame meaning ‘bean’.
Fugu A Globefish. The Japanese Puffer Fish. Famous for the fact that certain parts of the fish are extremely poisonous if consumed. Eating any part of the liver, intestine, reproductive organs or skin would result in death. A delicacy in Japan, every Fugu chef must pass a series or strict exams before being licensed to work with the fish. The skill is to leave just enough of the poison so to slightly numb the lips of the customer when eaten. Traditionally served with ponzu, a citrus juice and soy sauce.
Furikake A Japanese term indicating a prepared mixture of assorted condiments and used as a seasoning. Either sprinkled over various food such as rice or as a coating prior to cooking.
Futo-Maki A large sushi roll.
Gobo Japanese term for burdock, commonly used as a vegetable in soups and salads.
Goma Seeds Black or white sesame seeds, used as a flavouring and condiment.
Gomasio A seasoning consisting of black sesame seeds and course salt. The seeds are first roasted and, when cool, ground together with the salt. It is often sprinkled on rice, raw vegetables and salads.
Hadaka-Maki A inside-out sushi roll with the rice on the outside.
Hakusai An elongated Chinese cabbage used in hot pots and pickles.
Han-Giri A large shallow wooden bowl especially used for serving or preparing rice.
Harusame Extremely fine potato starch noodles, used in cooking or deep-fried as a garnish. When fried they puff up and become a crisp white colour.
Hoso-Maki A slender sushi roll.
Hotate-Gai The Japanese word for scallops, used in sushi and sashimi.
Ika The Japanese word for a squid, used in sushi and sashimi.
Japonica A Japanese short grain white rice with a starchy texture when cooked. Also known as ‘kome’.
Kabocha A Japanese pumpkin.
Kani The Japanese word for crab, used in sushi and sashimi.
Katakuriko Potato starch. Used as a thickening agent and as a coating for tempura batter.
Katsuo Bushi Dried, smoked and moulded bonito flakes. Used as a seasoning or garnish.
Keta The Japanese word for salmon roe, used in sushi and sashimi. Also known as ikura.
Kinoko Japanese terms for mushrooms.
Kombu Dried Kelp.
Kome A Japanese short grain white rice with a starchy texture when cooked. Also referred to as ‘japonica’.
Kyuri Japanese term for a cucumber.
Maki-Su Bamboo mat used for rolling sushi. Also known as ‘sudare’.
Maguro The Japanese word for a tuna fish, used in sushi and sashimi.
Mirin Rice wine. It has a subtle sweetness and is used as a flavour enhancer.
Miso A fermented soy bean paste used as a seasoning in soups, sauces and dressings.
Mitsuba Japanese watercress used in soups and salads.
Nasu A small bulb-shaped Japanese variety of eggplant.
Nori Seaweed used for wrapping sushi rice and garnishes.
O-Nigiri Rice balls.
Obento A meal presented in a partitioned lacquer box. Also known as bento.
Osumashi Clear soup.
Oyako-Don Chicken and egg fried rice.
Ponzu A sauce served with Fugu. A blend of citrus juice and light soy sauce.
Saba The Japanese word for a mackerel, used cured in salt and marinated in rice vinegar.
Saki Rice wine. Used in cooking as a seasoning, also used to reduce fish aromas.
Samon-No Sujime Marinated salmon used in sashimi.
Sashimi A dish consisting of sliced raw seafood, usually served with daikon, soya sauce and wasabi.
Sashimi Knife A long thin bladed knife specifically designed for preparing fish.
Sesame Oil Used as a flavouring in sauces, soups, condiments and stir-fries.
Shichimi Togarashi A Japanese mixed spice. Blended from seven ingredients hence the name, which translates as ‘seven-flavour’. Used as both a kitchen and table condiment to add flavour to soups, noodles and grilled meats. The ingredients are: white and black sesame seeds, sansho, dried laver, dried tangerine peel, chilli powder and poppy seeds.
Shiso Japanese basil. Available in red or green leafed varieties. Red shiso is used as a natural colouring in pickles, while the green type is used as a garnish.
Shochu A distilled spirit produced from sweet potato. Usually blended with a flavoured syrup.
Shoga Green ginger. Used as a flavouring in soups, fish dishes, stir-fries and teas. Often pickled.
Shoyu Soy sauce.
Soba A buck wheat noodle, commonly used dried.
Somen A thin wheat noodle, usually served cold with dipping sauces.
Su Rice Vinegar.
Sudare Bamboo mat used for rolling sushi. Also known as ‘maki-su’.
Suri-Bachi A mortar and pestle. The inside of the mortar has a ridged pattern to aid grinding while the pestle is made of wood. Also known as ‘suri-kogi’.
Sushi Small cakes consisting of boiled rice wrapped in seaweed or wasabi, shaped by hand topped with raw or cooked fish, vegetables or egg. Consisting of three main varieties, nigiri sushi, maki sushi and temaki sushi. See also sashimi.
Tako The Japanese word for an octopus, commonly used lightly cooked in sushi and sashimi.
Tamari An especially rich soy sauce with a thick texture.
Temari-Zushi Hand made ball shaped sushi.
Temaki-Zushi Hand wrapped.
Tempura A traditional dish consisting of vegetables or seafood, coated in a light batter and deep-fried.
Tempura Batter A simple and light Japanese batter, used to coat seafood and vegetable, and consisting of egg yolks, egg whites, water and seasoned flour for dusting. To produce tempura blend egg yolks with a little cold water, whisk the egg whites until firm and fluffy, gently fold the stiffened egg whites into the yolk and water mix. Dust the food to be battered in seasoned flour, coat with the batter mix and deep fry.
Teriyaki A dish consisting of meat or fish flavoured with a marinade of soy sauce, mirin and sugar. Usually grilled with the remaining marinade forming a sauce. A Japanese word translating as ‘glaze grill’.
Togarashi Chilli powder.
Toro A cut from the fatty belly of a tuna fish, used in sushi and sashimi.
Ume-Shu A liqueur produced from plumbs and rock sugar. Drunk during the summer as an aid to recover from heat exhaustion, and during the winter as a throat soother.
Unagi A freshwater eel, used in sushi and sashimi.
Wasabi A plant found only in Japan also known as the mountain hollyhock, or Japanese radish. Cultivated for its edible root, which has a fierce aroma and biting, cleansing taste similar to horseradish. The skin of the root is removed, and the flesh finely grated to produce a green paste or dried to produce a powder. Wasabi accompanies most raw fish dishes.
Yaki-Meshi Fried rice.
Yaki-Soba A stir-fry.
Yakitori A dish consisting of small pieces of diced chicken, grilled on skewers and basted with a sauce of soya, stock, sugar and mirin.