Japan - Food
- 居酒屋 いざかや izakaya
- かいせきりょうり(kaisekiryouri) 怀石料理: Kaiseki originally referred to light meals served during a tea ceremony, and today refers to a meal consisting of a number of small, varied dishes. 最早由京都寺庙中传出来,僧人将温暖的石头抱在怀中以抵挡饥饿感,因此有了“怀石”名称。
- Tempura (天ぷら or 天麩羅): battered and deep fried seafood and vegetables, introduced by the Portuguese residing in Nagasaki in the 16th century
- Yakitori (焼き鳥, 烤鸡串) tori = とり = 鸟, skewers
- Tonkatsu (豚カツ, とんかつ or トンカツ)炸猪排
- Tonteki 炸猪排
- Onigiri (お握り or 御握り; おにぎり): rice ball, plain or lightly salted rice, 饭团, different from Nigiri
- Okonomiyaki (お好み焼き,关西风什锦烧(大阪烧)和广岛风什锦烧(广岛烧))
- Sukiyaki (鋤焼, すき焼き, 寿喜烧) 一种火锅
- Nabeyaki Udon (cooked in a nabe, or metal pot.)
- Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing"), or simply nabe, is a variety of Japanese hot pot dishes
- Karaage 唐扬(日语:からあげ、空揚げ、唐揚げ、から揚げ)deep fried
- Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu")
- Tsukemono (漬物, literally "pickled things")
- Oshinko: lightly pickled vegetables made in a short time without fermenting ingredients. Oshinko is tsukemono, but tsukemono is not always oshinko.
- Tamagoyaki (卵焼き or 玉子焼き, literally "grilled egg")
- Ikura: Red caviar, Salmon roe
- Yosenabe 寄鍋: Yose (寄) means "putting together", all things are cooked together in a pot. based on a broth made with miso or soy sauce flavourings.
- Takoyaki (たこ焼き or 蛸焼) 章鱼烧
- Oden (おでん, 御田) 关东煮
- 神户牛肉, 香而不腻、入口即化
- 文字烧 文字烧是一种把面粉糊、圆白菜和各种材料搅拌在一起烧烤的煎饼,是东京的著名特产之一。Monja 大街汇集了数十家文字烧,各有各的特色及口味。
- 人形烧: 制作成各式各样的人物或动物造型的糕点, 雷门、五重塔、人形烧是浅草的三大名物。浅草著名的人形烧店有木村家、三鸠堂、默林堂等
- 河豚料理
- 日式洋食: 炸猪排、蛋包饭、咖喱是源自日本大正时代的三大洋食
Sushi
Sushi すし, 寿司, 鮨, using vinegared rice (鮨飯, sushi-meshi)
- Chirashizushi ちらし寿司, "scattered sushi" ("Chirashi Bowl" on the menu) assorted sashimi over sushi rice
- Inarizushi (稲荷寿司) : a pouch of fried tofu typically filled with sushi rice alone.
- Makizushi 巻き寿司, "rolled sushi"
- Narezushi (熟れ寿司, "matured sushi") fermented sushi
- Nigiri/nigirizushi 握り寿司: hand-pressed sushi, rice with vinegar, sugar and salt,
- Gunkanmaki (軍艦巻, "warship roll") is a special type of nigirizushi
- Temarizushi (手まり寿司, "ball sushi") is a sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.
- Oshizushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi")
Nigiri is a specific type of sushi consisting of a slice of raw fish over pressed vinegared rice. Sashimi refers to just slices of very fresh fish or meat served raw, often over a bed of shredded daikon radish. sashimi is not sushi
江户前寿司 江户时代,以京都为首的关西地区流行上等的盒装寿司,而江户人发挥平民作风,发明了可以轻松吃到、立即品尝的江户前寿司。江户流派的寿司品种和手捏方法,后来成为高级寿司的代名词。除了寿司行家必吃的鲔鱼(金枪鱼)寿司,鲣鱼、星鳗寿司更是江户前寿司的代表。
Sushi roll vs hand roll
- Sushi roll: maki, a long roll cut into pieces
- Hand roll: temaki, made into a cone
Sashimi 刺身
刺 し = sashi (pierced, stuck) and 身 = mi (body, meat)
- Hirame: Halibut
- Hotategai: Scallop
- Ika: Squid
- Surume Ika/鯣烏賊: Japanese Common Squid
- Inari: Tofu
- Kani: Crab meat
- Katsuo: Bonito
- Sake: Salmon
- Suzuki: Striped bass
- Tai: Red snapper
- Tako: Octopus
- Tamago: Egg
- Tobiko: Flying fish roe
- Unagi: freshwater eel
- Mackerel: Mackerel
- ebi: shrimp
- Ama-ebi: sweet shrimp
- Sakura-ebi: spring-season shrimp
- Maguro (鮪)
- shiro maguro: Albacore tuna 长鳍金枪鱼. Shiro = white, maguro = tuna
- Toro (とろ): fatty bluefin tuna belly
- Ōtoro (大とろ): fattiest portion of bluefin tuna belly
- Chu-toro: medium fatty bluefin tuna
- Akami: lean bluefin tuna
- Masu: trout
- Uni: Sea urchin
- Fugu: 河豚
- Hamachi: Japanese amberjack, yellowtail, 鰤鱼, 新加坡译作琥珀鱼
- Kanpachi Kama: grilled amberjack collar
Donburi (丼)
"-don" as a suffix: rice-bowl dish,e.g.
- Gyūdon: 牛丼, beef bowl
- Unadon: 鰻丼, 鳗鱼饭, eel bowl (伊豆荣 本店:伊豆荣是一家鳗鱼饭店,已经有 200 多年历史了。)
- Oyakodon: 親子丼, chicken + egg bowl
- Katsudon: カツ丼, 猪排饭, deep fried pork cutlets
Others
- snacks: sakana (肴), shukō (酒肴), or otsumami (お摘み)
- nabe: 鍋
- Omakase お任せ, 厨师发办, 由主厨决定用餐的菜单, means "I'll leave it up to you"
Ingredients:
- Edamame 毛豆
- nori: seaweed
- kurobuta: 黒豚 black pig
- nasu: eggplant
- Nankotsu (chicken cartilage) 软骨
- Dashi (出汁, だし)
- Katsuobushi: dried, fermented, and smoked skipjack tuna, a.k.a okaka (おかか)
Cooking Methods
tataki (たたき) methods of preparing fish or meat, means "pounded" or "hit into pieces". Lightly grilled.
Places X Food
- 宇治:茶
- 宇都宫:饺子
Sushi
- Nigiri vs sushi: Nigiri is a specific type of sushi: a slice of raw fish over pressed vinegared rice.
- Nigiri vs Sashimi: Sashimi referes to the slice of the raw fish, without rice.
- Chirashi: "scattered". Chirashizushi is basically sashimi over a bowl of rice.
- Maki: "roll", like Dragon Roll, California Roll, etc.
Other words
- izakaya: 居酒屋, Japanese bar serving drinks and food.
- otsumami: snacks
- Okonomiyaki: Japanese savory pancakge
- bonito flakes: dried, fermented, and smoked skipjack tuna
- 吉列豬排(炸猪排). ton (豚) meaning "pig" and katsu (カツ), which is a shortened form of katsuretsu(カツレツ), the transliteration of the English word cutlet, which again derived from french côtelette, meaning "meat chop".
- Yakitori (Japanese: 焼き鳥) 日式烤雞串
- hibachi (Japanese: 火鉢)
- Donburi: "bowl", often abbreviated to "don" as a suffix.
- Shojin-ryori: 精進料理, vegetarian or vegan influenced by Chinese Buddhism
- Agedashi dōfu: Lightly deep-fried tofu
- toro: tuna
- negi: scallion