{"id":5010,"date":"2018-01-08T21:29:55","date_gmt":"2018-01-08T21:29:55","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?page_id=5010"},"modified":"2018-01-08T21:42:53","modified_gmt":"2018-01-08T21:42:53","slug":"japanese-english-dictionary","status":"publish","type":"page","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/japanese-english-dictionary\/","title":{"rendered":"Japanese-English-Japanese Dictionary"},"content":{"rendered":"

 <\/p>\n

Japanese – English (go to English – Japanese<\/em><\/strong>)<\/a><\/h3>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Japanese<\/em><\/strong><\/td>\nEnglish<\/em><\/strong><\/td>\n<\/tr>\n
abekawa mochi<\/td>\ngrilled cut mochi topped with mixed sugar and kinako, or syrup and kinako<\/td>\n<\/tr>\n
abura<\/td>\noil<\/td>\n<\/tr>\n
aburage<\/td>\npuffy, thin brown fried tofu slices<\/td>\n<\/tr>\n
aemono<\/td>\ncooked salad, foods in vinegar dressing or sauces<\/td>\n<\/tr>\n
agari<\/td>\ngreen tea (as served in sushi restaurants)<\/td>\n<\/tr>\n
age<\/td>\nfried<\/td>\n<\/tr>\n
agedofu<\/td>\nthick slices of deep fried tofu used in soups, nimono etc<\/td>\n<\/tr>\n
agemono<\/td>\nfried foods<\/td>\n<\/tr>\n
aji, aji-no-tataki<\/td>\nSpanish mackerel, horse mackerel<\/td>\n<\/tr>\n
aji-no-moto<\/td>\nmonosodium glutamate (MSG)<\/td>\n<\/tr>\n
aka miso<\/td>\nred soy bean paste<\/td>\n<\/tr>\n
akagai<\/td>\nred clam<\/td>\n<\/tr>\n
akami<\/td>\nlean tuna, cut from the back of the fish<\/td>\n<\/tr>\n
ama-ebi<\/td>\nsweet shrimp, usually served raw (see odori-ebi)<\/td>\n<\/tr>\n
amiyaki<\/td>\ncooked over a wire grill<\/td>\n<\/tr>\n
an<\/td>\nsweetened pureed paste of cooked adzuki or white kidney bean<\/td>\n<\/tr>\n
ankimo<\/td>\nmonkfish liver<\/td>\n<\/tr>\n
anko-nabe<\/td>\nmonkfish stew<\/td>\n<\/tr>\n
anmitsu<\/td>\ndessert made from agar-agar, an and sugar<\/td>\n<\/tr>\n
annago or anago<\/td>\nconger eel (saltwater)<\/td>\n<\/tr>\n
ao shiso no mi<\/td>\nprepared beefsteak plant seeds<\/td>\n<\/tr>\n
aoyagi<\/td>\nyellow clam<\/td>\n<\/tr>\n
asa gohan<\/td>\nbreakfast<\/td>\n<\/tr>\n
awabi<\/td>\nabalone<\/td>\n<\/tr>\n
awaze-zu<\/td>\nrice vinegar (also su)<\/td>\n<\/tr>\n
ayu<\/td>\nsweetfish, a medium sized river fish<\/td>\n<\/tr>\n
azuki or aduki<\/td>\nsmall red bean<\/td>\n<\/tr>\n
baigai<\/td>\nsmall water snails<\/td>\n<\/tr>\n
bara sushi<\/td>\nsushi rice and other ingredients mixed together, like a rice salad<\/td>\n<\/tr>\n
basashi<\/td>\nhorse-meat sashimi<\/td>\n<\/tr>\n
bata<\/td>\nbutter<\/td>\n<\/tr>\n
battera-sushi<\/td>\nOsaka-style pressed and moulded mackerel sushi<\/td>\n<\/tr>\n
beni shoga<\/td>\nred pickled ginger<\/td>\n<\/tr>\n
bento<\/td>\ntraditional boxed lunch<\/td>\n<\/tr>\n
biru<\/td>\nbeer<\/td>\n<\/tr>\n
bulgogi<\/td>\nKorean marinated beef dish<\/td>\n<\/tr>\n
buri<\/td>\nadult yellowtail tuna (also hamachi)<\/td>\n<\/tr>\n
burokkori<\/td>\nbroccoli<\/td>\n<\/tr>\n
buta<\/td>\npork<\/td>\n<\/tr>\n
California roll<\/td>\ncrab meat, smelt or flying fish roe, with avocado (the avocado is the Californian bit!)<\/td>\n<\/tr>\n
chanko-nabe<\/td>\nseafood and vegetable stew eaten by sumo wrestlers<\/td>\n<\/tr>\n
chawan mushi<\/td>\negg custard with diced vegetables<\/td>\n<\/tr>\n
chazuke<\/td>\nrice and various toppings, over which green tea is poured<\/td>\n<\/tr>\n
chiizu<\/td>\ncheese<\/td>\n<\/tr>\n
chikuwa<\/td>\ntube shaped, hollow browned fish cake<\/td>\n<\/tr>\n
chirashi sushi<\/td>\nbed of sushi rice with other ingredients mixed on top; usually consists of assorted raw fish on a bed of vinegared rice (also iso-don or gomoku sushi)<\/td>\n<\/tr>\n
chutoro<\/td>\nmedium fatty tuna, from the upper belly<\/td>\n<\/tr>\n
daikon<\/td>\ngiant long white, carrot-shaped Japanese radish<\/td>\n<\/tr>\n
daizu<\/td>\nsoybeans<\/td>\n<\/tr>\n
dango<\/td>\ndumplings<\/td>\n<\/tr>\n
dashi<\/td>\nsoup stock made from kelp and fish (basic to Japanese cooking)<\/td>\n<\/tr>\n
dengaku<\/td>\ntofu or konnyaku broiled with sweet miso<\/td>\n<\/tr>\n
doburoku<\/td>\ntype of thick, soupy sake<\/td>\n<\/tr>\n
donburi<\/td>\nlarge bowl for noodle and rice dishes<\/td>\n<\/tr>\n
ebi<\/td>\ncooked shrimp or prawn<\/td>\n<\/tr>\n
engawa<\/td>\nhalibut fin muscle or the orangey meat that surrounds a scallop<\/td>\n<\/tr>\n
enoki<\/td>\nlong, thin, white mushrooms<\/td>\n<\/tr>\n
fugu<\/td>\nblowfish; requires a licence for preparation as it is poisonous if prepared incorrectly!<\/td>\n<\/tr>\n
fugu-chiri<\/td>\nblowfish soup<\/td>\n<\/tr>\n
fuki<\/td>\nfibrous vegetable often simmered in broth<\/td>\n<\/tr>\n
fukusa sushi<\/td>\ntype of sushi which is wrapped in a crepe<\/td>\n<\/tr>\n
funamori<\/td>\nnigiri sushi wrapped to hold in less-solid ingredients (also gunkan maki or kakomi sushi)<\/td>\n<\/tr>\n
furutsu<\/td>\nfruit<\/td>\n<\/tr>\n
futomaki<\/td>\nlarge roll<\/td>\n<\/tr>\n
gari or shoga<\/td>\nsliced pickled ginger, a condiment used to refresh the palate<\/td>\n<\/tr>\n
genmai<\/td>\nbrown rice<\/td>\n<\/tr>\n
geta<\/td>\nwooden block used at a sushi bar as a plate<\/td>\n<\/tr>\n
gobo<\/td>\nlong, slender burdock root<\/td>\n<\/tr>\n
gohan<\/td>\nformal word for rice, also meaning “meal” (the informal word meshi can also be used)<\/td>\n<\/tr>\n
goma<\/td>\nsesame seeds<\/td>\n<\/tr>\n
gomoku sushi<\/td>\nbed of sushi rice with other ingredients mixed on top (also chirashi sushi or iso-don)<\/td>\n<\/tr>\n
gunkan maki<\/td>\nnigiri sushi wrapped to hold in less-solid ingredients (also funamori or kakomi sushi)<\/td>\n<\/tr>\n
gyoza<\/td>\nor wonton: Chinese style meat dumplings pan-fried, saut\u00e9ed and\/or steamed<\/td>\n<\/tr>\n
gyu tataki<\/td>\nbeef tataki<\/td>\n<\/tr>\n
hamachi<\/td>\nyellowtail tuna (also buri)<\/td>\n<\/tr>\n
hamo<\/td>\npike conger<\/td>\n<\/tr>\n
hari hari zuke<\/td>\npickled vegetable mix (yellow)<\/td>\n<\/tr>\n
harusame<\/td>\nthin semi-transparent bean gelatine noodles<\/td>\n<\/tr>\n
hashi<\/td>\nchopsticks<\/td>\n<\/tr>\n
hatahata<\/td>\nsandfish<\/td>\n<\/tr>\n
hijiki<\/td>\nvariety of black seaweed in tiny threads<\/td>\n<\/tr>\n
hikari-mono<\/td>\nfish sliced for serving, with the silver fish skin left on<\/td>\n<\/tr>\n
hirame<\/td>\nflounder<\/td>\n<\/tr>\n
hiru-gohan<\/td>\nlunch<\/td>\n<\/tr>\n
hiya yakko<\/td>\nblocks of cold tofu<\/td>\n<\/tr>\n
hiyashi<\/td>\ncold<\/td>\n<\/tr>\n
hiyashi-bachi<\/td>\nserved chilled in a bowl with ice and cold water<\/td>\n<\/tr>\n
hocho<\/td>\ngeneral term for knives<\/td>\n<\/tr>\n
hokkigai<\/td>\nsurf clam<\/td>\n<\/tr>\n
horenso<\/td>\nspinach<\/td>\n<\/tr>\n
hotatagai<\/td>\nscallops<\/td>\n<\/tr>\n
iidako<\/td>\nsmall octopus<\/td>\n<\/tr>\n
iIka-geso<\/td>\nsquid’s tentacles<\/td>\n<\/tr>\n
ika<\/td>\nsquid<\/td>\n<\/tr>\n
ikura<\/td>\nsalmon roe<\/td>\n<\/tr>\n
inari sushi<\/td>\naburage stuffed with sushi rice<\/td>\n<\/tr>\n
ishikari-nabe<\/td>\nsalmon stew with sake<\/td>\n<\/tr>\n
iso-don<\/td>\nbed of sushi rice with other ingredients mixed on top (also chirashi sushi or gomoku sushi)<\/td>\n<\/tr>\n
iwana<\/td>\nchar<\/td>\n<\/tr>\n
iwashi<\/td>\nsardine<\/td>\n<\/tr>\n
ji-<\/td>\nprefix meaning locally made or caught<\/td>\n<\/tr>\n
kabayaki<\/td>\ngrilled eel on skewers without rice<\/td>\n<\/tr>\n
kabu<\/td>\nsmall white turnip<\/td>\n<\/tr>\n
kai<\/td>\ngeneric term for shellfish<\/td>\n<\/tr>\n
kaiseki ryori<\/td>\nelaborate Kyoto-style cuisine<\/td>\n<\/tr>\n
kajiki<\/td>\nswordfish<\/td>\n<\/tr>\n
kakomi sushi<\/td>\nnigiri sushi wrapped to hold in less-solid ingredients (also funamori or gunkan maki)<\/td>\n<\/tr>\n
kamaboko<\/td>\nfish cake<\/td>\n<\/tr>\n
kamachi-kama<\/td>\nyellowtail collars<\/td>\n<\/tr>\n
kampyo<\/td>\nseasoned Japanese dried gourd<\/td>\n<\/tr>\n
kani<\/td>\ncrab meat<\/td>\n<\/tr>\n
kani-kamaboko<\/td>\nfake crab meat<\/td>\n<\/tr>\n
kanimiso<\/td>\ngreen contents of a crab’s head<\/td>\n<\/tr>\n
kanpachi<\/td>\nvery young yellowtail<\/td>\n<\/tr>\n
kanpyo<\/td>\nstrips of dried gourd<\/td>\n<\/tr>\n
kanten<\/td>\ngelatine derived from seaweed<\/td>\n<\/tr>\n
kappa<\/td>\ncucumber<\/td>\n<\/tr>\n
kappa -maki<\/td>\nrolled cucumber sushi<\/td>\n<\/tr>\n
kareh katsu<\/td>\ncurry sauce poured over deep-fried pork cutlet<\/td>\n<\/tr>\n
karei<\/td>\nhalibut<\/td>\n<\/tr>\n
katsu<\/td>\ncutlet<\/td>\n<\/tr>\n
katsuo<\/td>\nbonito fish<\/td>\n<\/tr>\n
katsuo-boshi<\/td>\ndried bonito fish used to make dashi<\/td>\n<\/tr>\n
kayaku gohan<\/td>\nmixed rice<\/td>\n<\/tr>\n
kikurage<\/td>\ndried fungus, wood-ear mushroom (substitute: cloud-ear)<\/td>\n<\/tr>\n
kimachi<\/td>\nsmall fish from the yellowtail family<\/td>\n<\/tr>\n
kinako<\/td>\nparched soya bean flour<\/td>\n<\/tr>\n
kinoko<\/td>\ngeneric term for mushrooms<\/td>\n<\/tr>\n
kinome<\/td>\nleaves of the Japanese prickly ash<\/td>\n<\/tr>\n
kissaten<\/td>\ncoffee shop<\/td>\n<\/tr>\n
kohada<\/td>\ngizzard shad<\/td>\n<\/tr>\n
kohi<\/td>\ncoffee<\/td>\n<\/tr>\n
koi<\/td>\nsaltwater carp<\/td>\n<\/tr>\n
kombu (or konbu)<\/td>\nkelp, may be dried<\/td>\n<\/tr>\n
konnyaku<\/td>\ngelatinous rubbery cake made from the “devils-tongue” tuber or snake palm<\/td>\n<\/tr>\n
koyadofu<\/td>\nfreeze-dried tofu<\/td>\n<\/tr>\n
kuro goma<\/td>\nblack sesame seeds<\/td>\n<\/tr>\n
kurodai<\/td>\nsnapper<\/td>\n<\/tr>\n
kyur<\/td>\nJapanese cucumber<\/td>\n<\/tr>\n
langostino<\/td>\nsmall shellfish (a bit Italian really!)<\/td>\n<\/tr>\n
maguro<\/td>\ntuna<\/td>\n<\/tr>\n
makisu<\/td>\nmat made of bamboo strips for making roll sushi<\/td>\n<\/tr>\n
manju<\/td>\nsweet bun filled with an<\/td>\n<\/tr>\n
masago (or masagu)<\/td>\nsmelt roe<\/td>\n<\/tr>\n
masu<\/td>\ntrout<\/td>\n<\/tr>\n
matsutake<\/td>\nvery rare pine mushroom<\/td>\n<\/tr>\n
mekajiki<\/td>\nblue marlin<\/td>\n<\/tr>\n
meshi<\/td>\ninformal word for cooked rice, can also mean “meal”, See also gohan)<\/td>\n<\/tr>\n
meshimono<\/td>\nrice mixed with meat or vegetables<\/td>\n<\/tr>\n
mirin<\/td>\nsweet rice wine (sake) for cooking<\/td>\n<\/tr>\n
mirugai<\/td>\nlong neck clam, geoduck, in the American Pacific northwest<\/td>\n<\/tr>\n
miso<\/td>\nfermented paste of soya beans and either barley or rice, with salt; basic to Japanese cookery and especially miso soup<\/td>\n<\/tr>\n
mitzutaki<\/td>\ncooked in liquid<\/td>\n<\/tr>\n
mizu<\/td>\nwater<\/td>\n<\/tr>\n
mochi<\/td>\nsweet glutinous rice cakes<\/td>\n<\/tr>\n
mochigome<\/td>\nmochi rice<\/td>\n<\/tr>\n
mochiko<\/td>\nsweet glutinous rice flour<\/td>\n<\/tr>\n
momen tofu<\/td>\n‘cottony’ bean curd; see tofu<\/td>\n<\/tr>\n
momo<\/td>\npeach<\/td>\n<\/tr>\n
mori-soba<\/td>\ncold buckwheat noodles served on a bamboo screen<\/td>\n<\/tr>\n
moyashi<\/td>\nbean sprouts<\/td>\n<\/tr>\n
murasaki<\/td>\nsushi bar term for soy sauce<\/td>\n<\/tr>\n
mushimono<\/td>\nsteamed foods<\/td>\n<\/tr>\n
myoga<\/td>\nvariety of ginger<\/td>\n<\/tr>\n
nabemono<\/td>\nquick-cooked and rustic stews<\/td>\n<\/tr>\n
nama<\/td>\nprefix meaning raw food or draught beer<\/td>\n<\/tr>\n
nama-tako<\/td>\nfresh or raw octopus<\/td>\n<\/tr>\n
nametake chazuke<\/td>\nprepared mushrooms<\/td>\n<\/tr>\n
nanami togarashi<\/td>\nmixed hot spices (also shichimi togarashi)<\/td>\n<\/tr>\n
narizushi<\/td>\nstuffed bean curd rolls or sushi rice in fried tofu pockets<\/td>\n<\/tr>\n
nasu<\/td>\neggplant or aubergine<\/td>\n<\/tr>\n
natto<\/td>\nfermented soy bean<\/td>\n<\/tr>\n
negi<\/td>\nJapanese onion<\/td>\n<\/tr>\n
negitoro<\/td>\nchopped and mixed negi-onion and toro<\/td>\n<\/tr>\n
neta<\/td>\nthe fish topping in nigiri sushi<\/td>\n<\/tr>\n
nigiri<\/td>\nhand-made sushi is the typical sushi and is ordered and served in pairs<\/td>\n<\/tr>\n
nigiri sushi<\/td>\nslice of fish or other topping on vinegared rice<\/td>\n<\/tr>\n
nihon shu<\/td>\ntype of sake, rice wine<\/td>\n<\/tr>\n
niika<\/td>\ncooked Monterey squid<\/td>\n<\/tr>\n
nijimas<\/td>\nrainbow trout<\/td>\n<\/tr>\n
nimono<\/td>\nsimmered or boiled foods, usually in an otoshi buta<\/td>\n<\/tr>\n
nori<\/td>\npurple laver seaweed pressed and toasted in thin sheets<\/td>\n<\/tr>\n
norimake<\/td>\nroll with nori seaweed on the outside<\/td>\n<\/tr>\n
ocha<\/td>\ngreen tea<\/td>\n<\/tr>\n
ochazuke<\/td>\nrice and tea soup<\/td>\n<\/tr>\n
odori-ebi<\/td>\n‘dancing shrimp’, served live (see also ama-ebi)<\/td>\n<\/tr>\n
ohba<\/td>\nJapanese beefsteak plant<\/td>\n<\/tr>\n
ohitsu<\/td>\nspecial bowl to keep rice warm<\/td>\n<\/tr>\n
okonomi-zushi<\/td>\nhome-style nigiri sushi<\/td>\n<\/tr>\n
onigiri<\/td>\nballs made with plain steamed rice with various stuffings<\/td>\n<\/tr>\n
oshi<\/td>\npressed sushi, cut into small squares<\/td>\n<\/tr>\n
oshibori<\/td>\nmoistened heated towel<\/td>\n<\/tr>\n
oshinko<\/td>\npickled vegetables, usually cucumber<\/td>\n<\/tr>\n
oshiwaku<\/td>\nwooden box with top<\/td>\n<\/tr>\n
oshizushi<\/td>\nsushi rice and other ingredients pressed into a box or mould<\/td>\n<\/tr>\n
otoro<\/td>\nfattest tuna<\/td>\n<\/tr>\n
otoshi buta<\/td>\nheavy straight-sided pan with wooden lid, used for simmering (see nimono)<\/td>\n<\/tr>\n
pan-joon<\/td>\nvery light Korean scallion (spring onion) pancake<\/td>\n<\/tr>\n
renkon<\/td>\nlotus roots<\/td>\n<\/tr>\n
robata-yaki<\/td>\nfresh ingredients cooked over a wood fire<\/td>\n<\/tr>\n
ronzu<\/td>\nsauce made with Japanese citron<\/td>\n<\/tr>\n
saba<\/td>\npickled mackerel<\/td>\n<\/tr>\n
sake<\/td>\nrice wine<\/td>\n<\/tr>\n
sake<\/td>\nsalmon<\/td>\n<\/tr>\n
sakura denbu<\/td>\nseasoned shredded cod fish (pink powder)<\/td>\n<\/tr>\n
sanma<\/td>\nJapanese mackerel<\/td>\n<\/tr>\n
sansho<\/td>\nJapanese pepper<\/td>\n<\/tr>\n
sashimi<\/td>\nraw seafood, usually slices or slabs of raw seafood, such as tuna and octopus, served on a platter with thinly sliced ginger, finely shredded radish, and wasabi<\/td>\n<\/tr>\n
sato-imo<\/td>\ntaro root<\/td>\n<\/tr>\n
sawagani<\/td>\nsmall crabs<\/td>\n<\/tr>\n
seigo<\/td>\nyoung sea bass<\/td>\n<\/tr>\n
senbei<\/td>\nthin, crisp rice crackers<\/td>\n<\/tr>\n
shako<\/td>\nmantis shrimp<\/td>\n<\/tr>\n
shamoji<\/td>\nflat rice-serving spoon<\/td>\n<\/tr>\n
shari<\/td>\nsushi bar term for sushi rice<\/td>\n<\/tr>\n
shichimi togarashi<\/td>\nmixed hot spices (also nanami togarashi)<\/td>\n<\/tr>\n
shiitake<\/td>\ntype of Japanese mushroom<\/td>\n<\/tr>\n
shirako<\/td>\nmilt of cod<\/td>\n<\/tr>\n
shiratake<\/td>\ntranslucent rubbery noodles<\/td>\n<\/tr>\n
shira-uo<\/td>\nwhitebait, icefish or salangid<\/td>\n<\/tr>\n
shiro goma<\/td>\nwhite sesame seeds<\/td>\n<\/tr>\n
shiro maguro<\/td>\nalbacore tuna<\/td>\n<\/tr>\n
shiro miso<\/td>\nwhite soy bean paste<\/td>\n<\/tr>\n
shiromi no sakana<\/td>\nsushi\/sashimi fish which are relatively white in colour<\/td>\n<\/tr>\n
shirumono<\/td>\nJapanese term for soup<\/td>\n<\/tr>\n
shiso<\/td>\nJapanese mint<\/td>\n<\/tr>\n
shiso sakura<\/td>\npickled radish and ginger with beefsteak plant (pink)<\/td>\n<\/tr>\n
shochu<\/td>\n25-40% spirit made from potatoes or rice<\/td>\n<\/tr>\n
shoga<\/td>\nginger root<\/td>\n<\/tr>\n
shoyu<\/td>\nsoy sauce, mixed with the wasabi for dipping the sushi<\/td>\n<\/tr>\n
shu-mei<\/td>\nstuffed wontons, served steamed or deep-fried<\/td>\n<\/tr>\n
soba<\/td>\nbuckwheat noodles<\/td>\n<\/tr>\n
soba-zushi<\/td>\nsushi made with soba rather than rice<\/td>\n<\/tr>\n
somen<\/td>\nwhite, threadlike wheat noodles<\/td>\n<\/tr>\n
soy sauce<\/td>\nsalty sauce made from fermented soybeans<\/td>\n<\/tr>\n
su<\/td>\nrice vinegar (also awaze-zu)<\/td>\n<\/tr>\n
sudare<\/td>\nfloor- or window-sized bamboo mat<\/td>\n<\/tr>\n
suimono<\/td>\nclear soup<\/td>\n<\/tr>\n
sukimi<\/td>\nbits of fish scraped from the bones, used in rolls<\/td>\n<\/tr>\n
sunomon<\/td>\nvinegared foods<\/td>\n<\/tr>\n
suribachi<\/td>\nbowl with a rough corrugated inside, used as a mortar<\/td>\n<\/tr>\n
surikogi<\/td>\nwooden pestle shaped like a big cucumber<\/td>\n<\/tr>\n
sushi<\/td>\ndelicacies made with fish, seafood or vegetables moulded on top of vinegared moulded rice fingers<\/td>\n<\/tr>\n
sushimeshi<\/td>\nrice for preparing sushi<\/td>\n<\/tr>\n
suzuki<\/td>\nsea bass, striped bass or rockfish<\/td>\n<\/tr>\n
tai<\/td>\nsea bream, porgy or snapper<\/td>\n<\/tr>\n
tairagai<\/td>\nrazor-shell clam<\/td>\n<\/tr>\n
takenoko<\/td>\nbamboo shoots<\/td>\n<\/tr>\n
tako<\/td>\noctopus<\/td>\n<\/tr>\n
takuwan<\/td>\npickled daikon<\/td>\n<\/tr>\n
tamago<\/td>\neggs<\/td>\n<\/tr>\n
tamago yaki<\/td>\nfried egg<\/td>\n<\/tr>\n
tare<\/td>\nthick sauce, usually soy-based and slightly sweetened<\/td>\n<\/tr>\n
tataki<\/td>\ngrilled on the surface, then finely chopped<\/td>\n<\/tr>\n
tazuna sushi<\/td>\nroll with diagonal strips of food across the top, Rainbow roll<\/td>\n<\/tr>\n
tekka<\/td>\ntuna, especially in a roll<\/td>\n<\/tr>\n
temaki<\/td>\nhand rolls, usually cone-shaped<\/td>\n<\/tr>\n
tempura<\/td>\nseafood or vegetables, battered and deep-fried usually in a light batter<\/td>\n<\/tr>\n
teriyaki<\/td>\nbroiled foods marinated in a sweet soy sauce<\/td>\n<\/tr>\n
tobiko<\/td>\nflying-fish roe<\/td>\n<\/tr>\n
tofu<\/td>\nset soya bean curd<\/td>\n<\/tr>\n
togarashi<\/td>\nwhole dried hot red peppers<\/td>\n<\/tr>\n
tonkatsu<\/td>\npork cutlet, breaded then fried<\/td>\n<\/tr>\n
tori<\/td>\nchicken<\/td>\n<\/tr>\n
torigai<\/td>\ncockle clam<\/td>\n<\/tr>\n
toro<\/td>\nfatty tuna<\/td>\n<\/tr>\n
toshi-koshi soba<\/td>\nJapanese custom of eating soba at the end of the year<\/td>\n<\/tr>\n
tsukemono<\/td>\npickles<\/td>\n<\/tr>\n
udon<\/td>\nthick, wide wheat noodles<\/td>\n<\/tr>\n
umeboshi<\/td>\nsmall, bitter, pickled Japanese plum<\/td>\n<\/tr>\n
ume-shiso<\/td>\nplum paste and shiso leaf mixture<\/td>\n<\/tr>\n
una-don<\/td>\ngrilled eel, served on rice<\/td>\n<\/tr>\n
unagi<\/td>\nfreshwater eel<\/td>\n<\/tr>\n
unagi<\/td>\ngrilled or smoked eel<\/td>\n<\/tr>\n
unagi maki<\/td>\neel roll<\/td>\n<\/tr>\n
unagi no kimo<\/td>\neel innards<\/td>\n<\/tr>\n
uni<\/td>\nsea urchin<\/td>\n<\/tr>\n
usukuchi shoyu<\/td>\nlight Japanese soy sauce<\/td>\n<\/tr>\n
wakame<\/td>\nlobe-leaf seaweed, possibly dried, in strands<\/td>\n<\/tr>\n
wasabi<\/td>\nJapanese horseradish sauce (beware: very hot)<\/td>\n<\/tr>\n
yak<\/td>\ngrilled, toasted<\/td>\n<\/tr>\n
yakidofu<\/td>\nbroiled or grilled soy bean curd<\/td>\n<\/tr>\n
yakimono<\/td>\nbroiled foods<\/td>\n<\/tr>\n
yakinori<\/td>\ntoasted seaweed<\/td>\n<\/tr>\n
yakitori<\/td>\nskewer-grilled foods<\/td>\n<\/tr>\n
yakumi<\/td>\none of several strongly-flavoured seasonings<\/td>\n<\/tr>\n
yamakaki<\/td>\ngrated mountain potato with chunks of maguro<\/td>\n<\/tr>\n
yosenabe<\/td>\nfish, seafood and vegetable soup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/a>
\n <\/p>\n

English – Japanese (go to Japanese – English<\/em><\/strong>)<\/a><\/h3>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
English<\/em><\/strong><\/td>\nJapanese<\/em><\/strong><\/td>\n<\/tr>\n
abalone<\/td>\nawabi<\/td>\n<\/tr>\n
aubergine<\/td>\nnasu<\/td>\n<\/tr>\n
bamboo shoots<\/td>\ntakenoko<\/td>\n<\/tr>\n
bass, sea<\/td>\nsuzuki<\/td>\n<\/tr>\n
bass, sea, young<\/td>\nseigo<\/td>\n<\/tr>\n
bean curd, ‘cottony’<\/td>\nmomen tofu<\/td>\n<\/tr>\n
bean sprouts<\/td>\nmoyashi<\/td>\n<\/tr>\n
bean, small red<\/td>\nazuki or aduki<\/td>\n<\/tr>\n
beefsteak plant, Japanese<\/td>\nohba<\/td>\n<\/tr>\n
beer<\/td>\nbiru<\/td>\n<\/tr>\n
blowfish<\/td>\nfugu<\/td>\n<\/tr>\n
bonito fish<\/td>\nkatsuo<\/td>\n<\/tr>\n
bonito fish, dried<\/td>\nkatsuo-boshi<\/td>\n<\/tr>\n
bowl, large, for noodle and rice dishes<\/td>\ndonburi<\/td>\n<\/tr>\n
breakfast<\/td>\nasa gohan<\/td>\n<\/tr>\n
bream, sea<\/td>\ntai<\/td>\n<\/tr>\n
broccoli<\/td>\nburokkori<\/td>\n<\/tr>\n
broiled (grilled)<\/td>\nyakimono<\/td>\n<\/tr>\n
burdock root<\/td>\ngobo<\/td>\n<\/tr>\n
butter<\/td>\nbata<\/td>\n<\/tr>\n
carp, saltwater<\/td>\nkoi<\/td>\n<\/tr>\n
char<\/td>\niwana<\/td>\n<\/tr>\n
cheese<\/td>\nchiizu<\/td>\n<\/tr>\n
chicken<\/td>\ntori<\/td>\n<\/tr>\n
chopsticks<\/td>\nhashi<\/td>\n<\/tr>\n
clam, cockle<\/td>\ntorigai<\/td>\n<\/tr>\n
clam, long neck<\/td>\nmirugai<\/td>\n<\/tr>\n
clam, razor-shell<\/td>\ntairagai<\/td>\n<\/tr>\n
clam, red<\/td>\nakagai<\/td>\n<\/tr>\n
clam, surf<\/td>\nhokkigai<\/td>\n<\/tr>\n
clam, yellow<\/td>\naoyagi<\/td>\n<\/tr>\n
cod milt<\/td>\nshirako<\/td>\n<\/tr>\n
coffee<\/td>\nkohi<\/td>\n<\/tr>\n
coffee shop<\/td>\nkissaten<\/td>\n<\/tr>\n
cold<\/td>\nhiyashi<\/td>\n<\/tr>\n
conger, pike<\/td>\nhamo<\/td>\n<\/tr>\n
crab meat<\/td>\nkani<\/td>\n<\/tr>\n
crab meat, fake<\/td>\nkani-kamaboko<\/td>\n<\/tr>\n
crabs, small<\/td>\nsawagani<\/td>\n<\/tr>\n
crackers, thin, crisp rice<\/td>\nsenbei<\/td>\n<\/tr>\n
cucumber<\/td>\nkappa<\/td>\n<\/tr>\n
cucumber, Japanese<\/td>\nkyur<\/td>\n<\/tr>\n
cutlet<\/td>\nkatsu<\/td>\n<\/tr>\n
daikon, pickled<\/td>\ntakuwan<\/td>\n<\/tr>\n
dumplings<\/td>\ndango<\/td>\n<\/tr>\n
eel innards<\/td>\nunagi no kimo<\/td>\n<\/tr>\n
eel roll<\/td>\nunagi maki<\/td>\n<\/tr>\n
eel, conger (saltwater)<\/td>\nannago or anago<\/td>\n<\/tr>\n
eel, freshwater<\/td>\nunagi<\/td>\n<\/tr>\n
egg<\/td>\ntamago<\/td>\n<\/tr>\n
egg, fried<\/td>\ntamago yaki<\/td>\n<\/tr>\n
eggplant<\/td>\nnasu<\/td>\n<\/tr>\n
fish cake<\/td>\nkamaboko<\/td>\n<\/tr>\n
flounder<\/td>\nhirame<\/td>\n<\/tr>\n
flour, sweet glutinous rice<\/td>\nmochiko<\/td>\n<\/tr>\n
fried<\/td>\nage<\/td>\n<\/tr>\n
fried foods<\/td>\nagemono<\/td>\n<\/tr>\n
fruit<\/td>\nfurutsu<\/td>\n<\/tr>\n
gelatine (derived from seaweed)<\/td>\nkanten<\/td>\n<\/tr>\n
ginger<\/td>\nmyoga<\/td>\n<\/tr>\n
ginger root<\/td>\nshoga<\/td>\n<\/tr>\n
ginger, red pickled<\/td>\nbeni shoga<\/td>\n<\/tr>\n
ginger, sliced pickled<\/td>\ngari or shoga<\/td>\n<\/tr>\n
green tea<\/td>\nocha<\/td>\n<\/tr>\n
green tea (as served in sushi restaurants)<\/td>\nagari<\/td>\n<\/tr>\n
grilled, toasted<\/td>\nyak<\/td>\n<\/tr>\n
halibut<\/td>\nkarei<\/td>\n<\/tr>\n
horseradish sauce, Japanese<\/td>\nwasabi<\/td>\n<\/tr>\n
kelp<\/td>\nkombu (or konbu)<\/td>\n<\/tr>\n
knives<\/td>\nhocho<\/td>\n<\/tr>\n
lotus roots<\/td>\nrenkon<\/td>\n<\/tr>\n
lunch<\/td>\nhiru-gohan<\/td>\n<\/tr>\n
mackerel, Japanese<\/td>\nsanma<\/td>\n<\/tr>\n
mackerel, pickled<\/td>\nsaba<\/td>\n<\/tr>\n
mackerel, Spanish or horse<\/td>\naji, aji-no-tataki<\/td>\n<\/tr>\n
marlin, blue<\/td>\nmekajiki<\/td>\n<\/tr>\n
mat, for making roll sushi<\/td>\nmakisu<\/td>\n<\/tr>\n
mint, Japanese<\/td>\nshiso<\/td>\n<\/tr>\n
monkfish liver<\/td>\nankimo<\/td>\n<\/tr>\n
monkfish stew<\/td>\nanko-nabe<\/td>\n<\/tr>\n
monosodium glutamate (MSG)<\/td>\naji-no-moto<\/td>\n<\/tr>\n
mortar bowl<\/td>\nsuribachi<\/td>\n<\/tr>\n
mushroom, Japanese<\/td>\nshiitake<\/td>\n<\/tr>\n
mushroom, long, thin, white<\/td>\nenoki<\/td>\n<\/tr>\n
mushroom, pine<\/td>\nmatsutake<\/td>\n<\/tr>\n
mushroom, wood-ear<\/td>\nkikurage<\/td>\n<\/tr>\n
mushrooms, generic<\/td>\nkinoko<\/td>\n<\/tr>\n
mushrooms, prepared<\/td>\nnametake chazuke<\/td>\n<\/tr>\n
noodles, buckwheat<\/td>\nsoba<\/td>\n<\/tr>\n
noodles, thick, wide wheat<\/td>\nudon<\/td>\n<\/tr>\n
noodles, thin semi-transparent bean gelatine<\/td>\nharusame<\/td>\n<\/tr>\n
noodles, translucent rubbery<\/td>\nshiratake<\/td>\n<\/tr>\n
noodles, white, threadlike wheat<\/td>\nsomen<\/td>\n<\/tr>\n
octopus<\/td>\ntako<\/td>\n<\/tr>\n
octopus, fresh or raw<\/td>\nnama-tako<\/td>\n<\/tr>\n
octopus, small<\/td>\niidako<\/td>\n<\/tr>\n
oil<\/td>\nabura<\/td>\n<\/tr>\n
onion, Japanese<\/td>\nnegi<\/td>\n<\/tr>\n
pan, heavy straight-sided with wooden lid<\/td>\notoshi buta<\/td>\n<\/tr>\n
peach<\/td>\nmomo<\/td>\n<\/tr>\n
pepper, Japanese<\/td>\nsansho<\/td>\n<\/tr>\n
pepper, whole dried hot red<\/td>\ntogarashi<\/td>\n<\/tr>\n
pestle, wooden<\/td>\nsurikogi<\/td>\n<\/tr>\n
pickles<\/td>\ntsukemono<\/td>\n<\/tr>\n
plum, small, bitter, pickled Japanese<\/td>\numeboshi<\/td>\n<\/tr>\n
pork<\/td>\nbuta<\/td>\n<\/tr>\n
radish, Japanese<\/td>\ndaikon<\/td>\n<\/tr>\n
rice for preparing sushi<\/td>\nsushimeshi<\/td>\n<\/tr>\n
rice, brown<\/td>\ngenmai<\/td>\n<\/tr>\n
rice, cooked (formal term)<\/td>\ngohan<\/td>\n<\/tr>\n
rice, cooked, (informal term)<\/td>\nmeshi<\/td>\n<\/tr>\n
rice, mixed<\/td>\nkayaku gohan<\/td>\n<\/tr>\n
roe, flying-fish<\/td>\ntobiko<\/td>\n<\/tr>\n
roe, salmon<\/td>\nikura<\/td>\n<\/tr>\n
roe, smelt<\/td>\nmasago or masagu<\/td>\n<\/tr>\n
roll, large<\/td>\nfutomaki<\/td>\n<\/tr>\n
salmon<\/td>\nsake<\/td>\n<\/tr>\n
sandfish<\/td>\nhatahata<\/td>\n<\/tr>\n
sardine<\/td>\niwashi<\/td>\n<\/tr>\n
scallops<\/td>\nhotatagai<\/td>\n<\/tr>\n
seaweed, lobe-leaf<\/td>\nwakame<\/td>\n<\/tr>\n
seaweed, purple laver<\/td>\nnori<\/td>\n<\/tr>\n
seaweed, toasted<\/td>\nyakinori<\/td>\n<\/tr>\n
sesame seeds<\/td>\ngoma<\/td>\n<\/tr>\n
sesame seeds, black<\/td>\nkuro goma<\/td>\n<\/tr>\n
sesame seeds, white<\/td>\nshiro goma<\/td>\n<\/tr>\n
shad, gizzard<\/td>\nkohada<\/td>\n<\/tr>\n
shellfish<\/td>\nkai<\/td>\n<\/tr>\n
shellfish, small<\/td>\nlangostino (a bit Italian really!)<\/td>\n<\/tr>\n
shrimp or prawn, cooked<\/td>\nebi<\/td>\n<\/tr>\n
shrimp, ‘dancing shrimp’<\/td>\nodori-ebi (served live; see also ama-ebi)<\/td>\n<\/tr>\n
shrimp, mantis<\/td>\nshako<\/td>\n<\/tr>\n
shrimp, sweet<\/td>\nama-ebi (see also odori-ebi)<\/td>\n<\/tr>\n
snails, small water<\/td>\nbaigai<\/td>\n<\/tr>\n
snapper<\/td>\nkurodai<\/td>\n<\/tr>\n
soup<\/td>\nshirumono<\/td>\n<\/tr>\n
soup, clear<\/td>\nsuimono<\/td>\n<\/tr>\n
soup, rice and tea<\/td>\nochazuke<\/td>\n<\/tr>\n
soy bean paste, red<\/td>\naka miso<\/td>\n<\/tr>\n
soy bean paste, white<\/td>\nshiro miso<\/td>\n<\/tr>\n
soy bean, fermented<\/td>\nnatto<\/td>\n<\/tr>\n
soy sauce, light, Japanese<\/td>\nusukuchi shoyu<\/td>\n<\/tr>\n
soya bean curd, set<\/td>\ntofu<\/td>\n<\/tr>\n
soybeans<\/td>\ndaizu<\/td>\n<\/tr>\n
spices, mixed hot<\/td>\nshichimi (or nanami) togarashi<\/td>\n<\/tr>\n
spinach<\/td>\nhorenso<\/td>\n<\/tr>\n
spoon, flat, for serving rice<\/td>\nshamoji<\/td>\n<\/tr>\n
squid<\/td>\nika<\/td>\n<\/tr>\n
squid, Monterey, cooked<\/td>\nniika<\/td>\n<\/tr>\n
stock, soup<\/td>\ndashi<\/td>\n<\/tr>\n
sushi, hand-made<\/td>\nnigiri<\/td>\n<\/tr>\n
sweetfish<\/td>\nayu<\/td>\n<\/tr>\n
swordfish<\/td>\nkajiki<\/td>\n<\/tr>\n
taro root<\/td>\nsato-imo<\/td>\n<\/tr>\n
tentacles, squid<\/td>\niIka-geso<\/td>\n<\/tr>\n
towel, moistened heated<\/td>\noshibori<\/td>\n<\/tr>\n
trout<\/td>\nmasu<\/td>\n<\/tr>\n
trout, rainbow<\/td>\nnijimas<\/td>\n<\/tr>\n
tuna<\/td>\nmaguro<\/td>\n<\/tr>\n
tuna in a roll<\/td>\ntekka<\/td>\n<\/tr>\n
tuna, albacore<\/td>\nshiro maguro<\/td>\n<\/tr>\n
tuna, fattest<\/td>\notoro<\/td>\n<\/tr>\n
tuna, fatty<\/td>\ntoro<\/td>\n<\/tr>\n
tuna, lean<\/td>\nakami<\/td>\n<\/tr>\n
tuna, medium fatty<\/td>\nchutoro<\/td>\n<\/tr>\n
tuna, yellowtail<\/td>\nhamachi (also buri)<\/td>\n<\/tr>\n
tuna, yellowtail, small<\/td>\nkimachi<\/td>\n<\/tr>\n
tuna, yellowtail, very young<\/td>\nkanpachi<\/td>\n<\/tr>\n
turnip, small white<\/td>\nkabu<\/td>\n<\/tr>\n
urchin, sea<\/td>\nuni<\/td>\n<\/tr>\n
vinegar, rice<\/td>\nsu (also awaze-zu)<\/td>\n<\/tr>\n
water<\/td>\nmizu<\/td>\n<\/tr>\n
whitebait, icefish or salangid<\/td>\nshira-uo<\/td>\n<\/tr>\n
wine, rice<\/td>\nsake<\/td>\n<\/tr>\n
wine, rice, sweet, for cooking<\/td>\nmirin<\/td>\n<\/tr>\n
wonton<\/td>\ngyoza<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

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