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| deep fried tofu then served in a warm broth |
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also called katsuo, an often dried tuna species known as skipjack, shaved as
flakes and usually used as a topping or garnish |
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| a cooking technique or anything thinly pounded, flattened or sliced |
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| rice with a mixed selection of raw fish (sashimi) over the top of it |
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| a mild-flavored East Asian giant white radish. |
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| grated daikon root, served with soy as a small side garnish |
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| major building block of Japanese cooking, a stock made from bonito flakes and konbu (seaweed) |
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| a rice dish served usually with cooked items on top |
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| Soybeans, usually boiled whole in their green pods and served with salt, must be shelled first before eaten |
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| a member of the chicory family, a bitter white and light green vegetable used in salads |
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| are crisp white mushrooms with long thin stems and tiny white caps. |
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| They have a rich, meaty flavor that is complemented by butter. Native to China and the Mediterranean, they are relatively new to Japan. They’re also called “King Oyster Mushroom.” |
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| a south east Asian sauce made from fermenting fish |
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| green tea mixture of sencha mixed with toasted brown rice, with a mellow nutty aroma |
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| an Asian nut harvested from the ginko tree |
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| a Korean sweet and mild chili paste |
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| a green tea mixture using the toasted stems as well as the leaves for a more pronounced mild smoky flavor, often served after a meal |
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| Japanese pumpkin with orange flesh and a soft green skin that can be eaten |
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| Daikon sprouts, sometimes used as a garnish for salads and sushi. |
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| Japanese style hot yellow mustard |
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| generic Japanese term for mushroom; examples include: matsutake, maitake, shitake, hon shimeji, enoki and eringi |
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| Also known as Hen of the woods (Grifola frondosa referring to a mythical beast which is half-lion and half-eagle), also known as sheep’s Head and maitake (pronounced my-tah-keh), is an edible mushroom. It has a rippling form with no caps, and grows in clusters at the foot of oak trees, giving it an image of dancing butterflies, and thus the Japanese named it "maitake", literally meaning "dancing mushroom. |
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| highly prized premium green tea powder, often reserved for traditional tea ceremonies |
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a widely treasured japanese delicacy, a highly prized mushroom for their
spicy aroma, similar to cinnamon, very expensive |
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| young bamboo shoots (found as a garnish in ramen or soup noodle dishes) |
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| are sold in clusters. Each mushroom on the cluster is very small with a dark cap, light gills and long stalk. These zesty mushrooms, with a crisp texture remain firm with longer cooking and have a sweet nutty flavour. |
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| dried seaweed, used in making dashi stock |
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| dried seaweed, used in making dashi stock |
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| a crunchy Asian root vegetable, very mildly sweet |
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| a white Asian fruit with a rough red shell and large black pit (fresh) with a heady distinct perfume, usually found canned when out of season |
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| a slightly bitter leaf used in mixed salad greens |
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| sweet cooking rice wine, lower in alcohol |
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| a mixture of grated daikon and chili |
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| Another name for shiso leaf |
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| a citrus based soy, sometimes made with yuzu or lemon |
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| a Japanese pepper corn, a close relative to the schezuan pepper corn |
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| thin raw slices of fish or seafood (no rice) |
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| roasted green tea, typically served in most Japanese restaurants |
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| small thin green Japanese peppers, mild spiciness |
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| are the reverse in colour to the white mushroom - they have dark brown caps and white gills instead of white caps and brown gills. Most popular in Asian cooking, both inexpensive and expensive species can be found. |
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| seven flavor chile pepper") or simply shichimi, is a common Japanese spice mixture containing seven ingredients. The main ingredient is coarsely ground red chile pepper, to which is typically added: mandarin orange peel, sesame seed, poppy seed, hemp seed, nori, ground sansho (a relative of Sichuan pepper). |
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| Japanese green citrus fruit native to Okinawa, used for it’s juice and zest |
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| Japanese green citrus fruit native to Okinawa, used for it’s juice and zest |
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| a herb that is a member of the mint family, mainly grown in India and East Asia. There are both green-leafed and purple-leafed varieties, sometimes compared to that of mint or fennel. |
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| a thin buckwheat noodle, eaten either chilled and eaten with a dipping sauce, or in hot broth |
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| another native Japanese green citrus fruit, used for it’s juice and zest |
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| another native Japanese green citrus fruit, used for it’s juice and zest |
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| pieces of rice formed by hand, topped with fish or cooked items |
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| grayish veiny starchy tuberous root vegetable (needs to be peeled and cooked) |
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| anything chopped or diced up; anything served in a raw state |
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| Japanese technique of high temperature searing and then quickly shocking in ice cold water to maintain an internal rareness or rawness, and then usually sliced very thinly |
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| anything lightly battered and then deep fried |
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| ceramic heat proof casserole/ shallow vessel used for cooking on top of the stove; Tobanyaki – a style of cooking on top of the stove based on using a toban |
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| a soy protein made by coagulating soy milk, and then pressing the resulting curds into blocks |
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| type of thick wheat-based noodle usually served hot in a mildly flavored broth. |
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| is a member of the cabbage family. Known as Japanese horseradish, its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than a chile pepper, producing vapors that burn the sinus cavity rather than the tongue. |
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| mountain burdock root, pungent and usually pickled |
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| literal translation: “mountain “peach”, a sweet marinated berry with a pit inside |
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| a Korean sauce made from mixing sweet soy and chili |
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| is a citrus fruit native to East Asia. The fruit looks a bit like a very small grapefruit, with a flavor which is tart, closely resembling that of the grapefruit, with overtones of Mandarin orange. It is rarely eaten as a fruit, though in the Japanese and Korean cuisines its aromatic zest (outer rind) is also used to garnish some dishes, and its juice is commonly used as a seasoning somewhat like the way a lemon is used in other cuisines. Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a hot and spicy Japanese sauce made from green or yellow yuzu zest, green or red chile peppers, and salt. |
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