Abura-age - thin oblong fried pieces of tofu.
Awakuchi - bright soybean sauce.
Azuki - small brown-red beans, used for preparing sweet dishes mainly. Aka miso - mid-flavored soybean paste.
Amazu - sweet sauce.
Atsu-age - deep-fried tofu.
Bancha - sort of tea.
Biwa - loquat, medlar.
Bifun - clear noodles, made of rice-flour with adding potato starch. Budo - grape.
Beni-shoga (see also Gari) - thinly stuffed and corned ginger root. Bento - lunch box.
Daikon - long, white root vegetable, related to radish.
Daikon-oroshi - small grater, for daikon specially.
Dashi - base broth for soups or stew dishes made of kombu (sea kale) and kezuri-bushi. You can prepare it by yourself or dilute in water dashi-no-moto. Dashi-kombu - dried kelp.
Dashi-no-moto - powder broth for fast preparation of dashi. Domburi - crockery, earthen saucer.
Eda-mame - fresh new beans.
Enokiidake - small mushrooms with soft aroma and delicate flavor. F
Futo maki - stodgy rice rolls with vegetables or fish etc., wrapped with nori. G
Gammodoki - quenelles made of deep-fried tofu with vegetables. Gari (see also Beni-shoga) - chipped pickle pink ginger; it is traditionally served with sushi. Gyokuro - sort of green tea.
Ginnan - ginkgo nuts.
Gobo - burdock root.
Gohan - rice.
Hakozushi (see also oshizushi) - compressed sushi.
Hakusai (Chinese cabbage) - a vegetable with a white stalk and green leaves. Harusame - thin noodles, made of azuki beans or starch roots. Hacho miso - type of miso.
Hashi - chopsticks.
Hijiki - kelp.
Hiyamugi - type of thin noodles.
Ikura - salty poppy salmon caviar.
Itigo - strawberry.
Ichiziku - fig.
Kabochya - deep-green pumpkin with yellow flesh and nut taste. Kaiware - daikon sprouts.
Kaki - Japanese persimmon.
Kaki - oysters.
Kamaboko or tikuwa - boiled fish sticks, made of whitefish. Kampyo - finely cut dried pumpkin; used in sushi.
Kanten (agar-agar) - gelling agent, made of algae.
Kashiwa - oak leaves.
Katsuo-bushi, kezuri-bushi - flocks, made of boiled and then dried pieces of katsuo (tuner). Kinako - flour, made of yellow soybeans.
Kombu - algae; giant kelp, full of calcium and other mineral substances; one of the main components for preparing dashi. Konnyaku - jelly pearly piece, made of the-same-name plant. Kocha - black tea.
Koya-dofu - frozen tofu.
Kuri - Japanese chestnut.
Kurimanju - dumplings with chestnut.
Makizushi - rice roll with filling, wrapped with nori.
Macha - green tea for ceremonies.
Меnма - salty bamboo sprouts for noodle.
Myoga - Japanese ginger.
Mikan - mandarins.
Mirin - kind of rice wine similar to sake, but with a lower alcohol content, not for drinking but for culinary cases. Miso - fermented bean paste, used in soups and seasonings; there are different sorts of it. Misoshiru - soup made of soybean paste miso. Classical miso soup is served with tofu pieces. Mitsuba - Japanese parsley; used in soups mainly.
Mochi - rice flat cakes made of rice mochigome.
Nabe - pan, pot, frying-pan.
Naberyori - kind of dishes in pots.
Naga-imo (or yama-imo) - mountainous potato.
Naganegi - leek.
Nasu - eggplant.
Natto - fermented soybeans, that have chewing texture.
Niboshi - dried sardines for making dashi; used as a snack; add to soup, miso and noodle hoosh. Nigari - traditional Japanese thickener for preparing tofu; is got from steaming sea water. Nigiri-zushi - kind of sushi; handmade with fish pieces or some seafood. Nira - smelling grass allium.
Nihonnashi - Japanese pears.
Nori - algae cultivated on plantations; usually used as a decoration. Norimaki sushi - rice roll with stuffing, wrapped with nori. O
Okara - boiled soybeans run-offs.
Oshizushi - compressed sushi.
Ocha - tea.
Ramen - Chinese noodles.
Renkon - lotus root with sweet white flesh; used in tempura or in stir fries and fried vegetables. Ringo - apples.
Saikyo miso - type of miso.
Sakurambo - cherry.
Sake - traditional rice alcohol drink with 18-20° proof; it...