“TRH” Japanese Food Terminology List

trh-japanese-list
Abura – oil
Aemono – cooked salad
Agari – green tea
Age – fried
Agemono – fried foods
Aka miso – red soy bean paste
Akagai – red clam
Akami – lean tuna
Ankimo – monkfish liver
Aoyagi – yellow clam
Awabi – abalone
Awaze-zu – rice vinegar
Azuki or aduki – small red bean
Baigai – small water snails
Bata – butter
Beni shoga – red pickled ginger
Biru – beer
Burokkori – broccoli
Buta – pork
Chiizu – cheese
Daikon – giant long white, carrot-shaped Japanese radish
Daizu – soybeans
Dango – dumplings
Doburoku – type of thick, soupy sake
Enoki – long, thin, white mushrooms
Fugu – chiri blowfish soup
Furutsu – fruit
Futomaki – large roll
Gari or shoga – sliced pickled ginger
Genmai – brown rice
Gohan – formal word for rice
Goma – sesame seeds
Gyu tataki – beef tataki
Hamachi – yellowtail tuna
Hari hari zuke – pickled vegetable mix (yellow)
Harusame – thin semi-transparent bean gelatine noodles
Horenso – spinach
Hotatagai – scallops
Iidako – small octopus
IIka-geso – squid’s tentacles
Ika – squid
Ikura – salmon roe
Iwashi – sardine
Kabu – small white turnip
Kai – generic term for shellfish
Kajiki – swordfish
Kamaboko – fish cake
Kani – crab meat
Kanten – gelatine derived from seaweed
Kappa – cucumber
Karei – halibut
Katsu – cutlet
Katsuo – bonito fish
Kinako – parched soya bean flour
Kinoko – generic term for mushrooms
Kohi – coffee
Koyadofu – freeze-dried tofu
Kyur – Japanese cucumber
langostino – small shellfish (a bit Italian really!)
Maguroai – tuna
Masago (or masagu) – smelt roe
Masu – trout
Matsutake – very rare pine mushroom
Mizu – water
Mochi – sweet glutinous rice cakes
Mochigome – mochi rice
Momo – peach
Moyashi – bean sprouts
Murasaki – sushi bar term for soy sauce
Mushimono – steamed foods
Myoga – variety of ginger
Nama-tako – fresh or raw octopus
Nasu – eggplant or aubergine
Natto – fermented soy bean
Negi – Japanese onion
Nihon shu – type of sake, rice wine
Niika – cooked Monterey squid
Nijimas – rainbow trout
Ocha – green tea
Ohba – Japanese beefsteak plant
Sake – rice wine
Sake – salmon
Sanma – Japanese mackerel
Sansho – Japanese pepper
Sato-imo – taro root
Sawagani – small crabs
Seigo – young sea bass
Senbei – thin, crisp rice crackers
Shiitake – Japanese mushroom
Shiratake – translucent rubbery noodles
Shira-uo – whitebait, icefish or salangid
Shiro goma – white sesame seeds
Shiro maguro – albacore tuna
Shiro miso – white soy bean paste
Shirumono – Japanese term for soup
Shiso – Japanese mint
Shoga – ginger root
Soba – buckwheat noodles
Somen – white, threadlike wheat noodles
Su – rice vinegar (also awaze-zu)
Sunomon – vinegared foods
Sushimeshi – rice for preparing sushi
Suzuki – sea bass
Tairagai razor – shell clam
Takenoko – bamboo shoots
Tako – octopus
Takuwan – pickled daikon
Tamago – eggs
Tare – thick sauce
Tekka – tuna
Tobiko – flying fish roe
Tofu – set soya bean curd
Togarashi – whole dried hot red peppers
Tori – chicken
Toro – fatty tuna
Tsukemono – pickles
Udon thick – wide wheat noodles
Umeboshi – pickled Japanese plum
Ume-shiso – plum paste
Usukuchi shoyu – light Japanese soy sauce
Wakame lobe – leaf seaweed
Wasabi – Japanese horseradish sauce (beware: very hot)
Yakinori – toasted seaweed
Yakitori skewer – grilled foods

Submitted by:  Nazley Ally‎ 

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About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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