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