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Alexander's Steakhouse Japanese Food Terms

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Alexander's Steakhouse Japanese Food Terms Alexander’s Steakhouse Japanese Food Terms abekawamochi - grilled cut mochi topped with mixed sugar and kinako, or syrup and kinako abura - oil aburage - - Puffy, thin brown fried tofu slices. aemono - a cooked salad - foods in vinegar dressing or sauces. agari - Green tea. age - fried. agedofu - thick slices of deep fried tofu used in soups, nimono etc. agemono - Fried foods. aji - Spanish mackerel, horse mackerel. aji-no-moto - Monosodium glutamate (MSG). aji-no-tataki - Fresh Spanish mackerel. aka miso - Red soy bean paste. akagai - Red clam. akami - Lean tuna, cut from the back of the fish. ama-ebi - Sweet shrimp, usually served raw. amiyaki- cooked over a wire grill. an - Sweetened pureed paste of cooked adzuki or white kidnet bean annago or anago - Conger eel (saltwater). ankimo - Monkfish liver. anko-nabe - Monkfish stew. anmitsu - a dessert made from agar-agar, an and sugar. ao shiso no mi - prepared beefsteak plant seeds aoyagi - Yellow clam. asa gohan - breakfast. avocado - a common ingredient in some maki make sure they are ripe you'll find the dark-skinned haas variety is easier to skin awabi - Abalone. ayu - Sweetfish - a medium sized river fish. azuki - or aduki - a small red bean baigai - Small water snails. bamboo shoots - Bought sliced or whole. bara sushi - sushi rice and other ingredients mixed together, like a rice salad. basashi - horse sashimi. bata - butter. battera-sushi - Osaka-style pressed and molded mackerel sushi. beni shoga - Red pickled ginger. bento - traditional boxed lunch. biru - beer. Bonito - English word, for the Japanese katsuo. Bulgogi -A Korean marinated beef dish. Buri - Adult yellowtail. burokkori - broccoli. buta -Pork. california roll - Crab meat, smelt or flying fish roe, avocado - the avocado is the Californian bit!. chanko-nabe - seafood and vegetable stew eaten by sumo wrestlers. chawan mushi - egg custard with diced vegetables. chazuke - rice and various toppings, over which green tea is poured. chiizu - cheese. chikuwa - tube shaped, hollow browned fish cake. chirashi sushi (Iso-don, gomoku sushi). Sushi rice bed under other ingredients usually consists of assorted raw fish on a bed of vinegared rice. chutoro - Medium fatty tuna, from the upper belly. cloud ears - Alternate name for Kikurage. crab sticks - imitation crab - an ingredient used in sushi daikon - a giant long white, carrot shaped Japanese radish. daizu - soybeans. dango - dumplings. dashi - a soup stock made from kelp and fish (basic to Japanese cooking). dengaku - tofu or konnyaku broiled with sweet miso. doburoku - a type of a thick, soupy sake. donburi - large bowl for noodle and rice dishes. ebi - cooked shrimp or prawn. engawa - a Halibut fin muscle or the orangy meat that surrounds a scallop. enoki - long, thin, white mushrooms. fugu - blowfish requires a licence for preparation as it is poisonous if prepared incorrectly! fugu-chiri - Blowfish soup. fuki. A fibrous vegetable often simmered in broth. fukusa sushi - type of sushi which is wrapped in a crepe. funamori - or gunkan maki aka kakomi sushi- this is nigiri sushi wrapped to hold in less solid ingredients furutsu - fruit. futomaki - a large roll. gari or shoga -sliced pickled ginger, a condiment used torefresh the palate genmai - brown rice. geoduck - mirugai, in the American Pacific northwest. geta - awooden block used at a sushi bar as a plate. gobo - long, slender burdock root. gohan - formal word for rice, also meaning "meal" (the informal word "meshi" can also be used). goma - sesame seeds. gyoza - or wonton - Chinese style meat dumplings - pan-fried, sautéed and/or steamed gyu Tataki - beef tataki. hamachi or buri - yellow tail tuna kamachi-kama - Yellowtail collars. hamo - pike conger. hari hari zuke - pickled vegetable mix (yellow) harusame - thin semi transparent bean gelatine noodles. hashi - chopsticks. hatahata - Sandfish. hichimi togarashi - a western dialect for shichimi togarashi. hijiki - a variety of black seaweed in tiny threads seaweed. hikari-mono - fish sliced for serving with the silver fish skin left on. hirame - flounder or Halibut hiru-gohan - lunch. hiya yakko - blocks of cold tofu. hiyashi - cold. hiyashi-bachi - served chilled in a bowl with ice and cold water. hocho - general term for knives hokkigai - surf clam. horenso - spinach hotatagai - scallops. iidako - small octopus iIka-geso - Squid's tentacles. ika - Squid. ikura - salmon roe. Inari sushi - Aburage stuffed with sushi rice. iIshikari-nabe - Salmon stew with sake. iwana - Char. iwashi - Sardine. Ji - a prefix meaning locally made or caught. kabayaki - grilled eel on skewers without rice. kabu - a small white turnip. kai - a generic term for shellfish. kaiseki ryori - elaborate Kyoto style cuisine. kajiki - Swordfish. kamaboko - a fish cake. kampyo - seasoned Japanese dried gourd kani-kamaboko - fake crab meat. kani - crab meat. kanimiso - Green contents of a crab's head. Kanpachi - a very young yellowtail. kanpyo - strips of dried gourd - alternate spelling. kanten - gelatin derived from seaweed. kappa - cucumber -- I usually use the European cucumbers since they are longer and there is less waste kappa -maki - rolled cucumber sushi. kareh katsu - curry sauce poured over deep-fried pork cutlet. karei - flounder orflatfish. katsu - a cutlet. katsuo-boshi - dried bonito fish used to make dashi. katsuo - bonito fish. kayaku gohan - mixed rice kikurage - a dried fungus. kimachi - a small fish from the yellowtail family. kohada - gizzard shad. kinako - parched soya bean flour kinoko - generic term for mushrooms. kinome - leaves of the Japanese prickly ash. kissaten - coffee shop. kohi – coffee. koi. Saltwater carp. kombu. Kelp, possibly dried. konbu – kelp (used in making dashi). konnyaku – a gelatinous rubbery cake made from the "devils-tongue" tuber or snake palm. koyadofu - freeze-dried tofu. kuro goma- black sesame seeds. kurodai - Snapper. kyur – Japanese cucumber. langostino - a small shellfish a bit Italian really! maguro – tuna. makisu - mat made of bamboo strips for making roll sushi. manju - Sweet bun filled with an. masu - Trout. masagu - smelt roe matsutake - Very rare pine mushroom. mekajiki - blue Marlin. meshi - informal word for cooked rice (can also mean "meal.") meshimono - rice mixed with meat or vegetables. mirin – sweetened cooking sake. mirin - sweet rice wine for cooking. mirugai - Long neck clam. miso– a fermented paste of soya beans and either barley or rice, with salt - basic to japanese cookery and especially miso soup. Miso is highly flavoured and rich in protein. mitzutaki - cooked in liquid. mizu - water. mochi - Sweet glutinous rice cakes. mochigome - mochi rice. mochiko - sweet glutinous rice flour. momen tofu - "Cottony" bean curd. see tofu momo - peach. mori-soba - cold buckwheat noodles served on a bamboo screen. moyashi - Bean sprouts. murasaki - Sushi bar term for soy sauce. mushimono - Steamed foods. myoga - variety of ginger. nabemono - are quick-cooked stews. "Nabemono dishes are a hearty wintertime specialty, prepared from fish, seafood, chicken, meat and/or vegetables in a bubbling cauldron right at your table. Serving trays piled high with raw ingredients arrive at the table, then everyone pitches in with the cooking, finally eating together out of the communal pot. Nabemono restaurants are very down-to-earth places, usually with a rustic decor reflecting nabemono's origins in Japan's rural farming regions. Nabemono are also served in pub-style izakaya restaurants, in places specializing in regional cuisines, and in private homes." nama - a prefix meaning raw food or draught beer. nama-tako - fresh or raw octopus. nametake chazuke -prepared mushrooms nanami togarashi - Mixed hot spices. narizushi - is stuffed bean curd rolls or sushi rice in fried tofu pockets nasu - an Eggplant or Aubergine. natto - Fermented soy bean. negi - a Japanese onion. negitor - Chopped and mixed negi-onion and toro. neta - The fish topping in nigiri sushi. nigiri - or hand-made sushi is the typical sushi and is ordered and served in pairs. nigiri sushi. A slice of fish or other topping atop vinegared rice. nihon shu - a tyoe of sake, rice wine. niika - cooked Monterey squid. nijimas - Rainbow trout. nimono - simmered or boiled foods usually in a otoshibatu nori - purple laver seaweed pressed and toastedin thin sheets norimake - a roll with nori seaweed on the outside. o-cha - green tea ochazuke - rice and Tea Soup odori-ebi -``Dancing shrimp,'' ama ebi served living. ohba - Japanese beefsteak plant. ohitsu - a special bowl to keep rice warm. okonomi-zushi -home-style nigiri sushi. onigiri - balls made with plain steamed rice with various stuffings oshi- is pressed sushi which is cut into small squares. oshibori - moistened heated towel. oshinko -pickled vegetables, usually cucumber. oshiwaku - qooden box with top. oshizushi - sushi rice and other ingredients pressed into a box or mold. otoshibuta - a heavy straight sided pan used for simmering – nimono otoro - Fattest tuna. Pan-joon - very light Korean scallion pancake. Philidelphia roll - salmon, cream cheese and some sort of vegetable. ponzu - sauce made with Japanese citron. renkon - lotus roots. rice - the foundation of suchi is the sticky rice robata-Yaki - fresh ingrediants cooked over a wood fire. saba - pickled mackerel sake - salmon sake - rice wine. shochu - 25-40% spirit made from potatoes or rice. sakura denbu, seasoned shredded cod fish (pink powder) sanma - Japanese mackerel. sansho - Japanese pepper. sashimi is raw Seafood, usually slices or slabs of raw seafood, such as tuna and
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