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Home , California roll, Fugu, Gari (ginger), Myoga, Nabemono, Nimono

Alexander’s Steakhouse

Japanese Food Terms abekawamochi - grilled cut topped with mixed and kinako, or syrup and kinako abura - oil aburage - - Puffy, thin brown fried slices. aemono - a cooked salad - foods in dressing or sauces. agari - . age - fried. agedofu - thick slices of deep fried tofu used in , etc.

agemono - Fried foods. aji - Spanish mackerel, mackerel. aji-no-moto - (MSG). aji-no-tataki - Fresh Spanish mackerel. aka - Red soy bean paste. akagai - Red . akami - Lean , cut from the back of the fish. ama-ebi - Sweet , 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 . anko-nabe - Monkfish . anmitsu - a dessert made from agar-agar, an and sugar. ao no mi - prepared beefsteak seeds aoyagi - Yellow clam. asa gohan - breakfast. - a common ingredient in some maki make sure they are ripe you'll find the dark-skinned haas variety is easier to skin awabi - . 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 and other ingredients mixed together, like a rice salad. basashi - horse . bata - . battera-sushi - -style pressed and molded mackerel sushi. beni shoga - Red pickled . - traditional boxed lunch. biru - beer.

Bonito - English word, for the Japanese katsuo.

Bulgogi -A Korean marinated dish.

Buri - Adult yellowtail. burokkori - broccoli. buta -.

- Crab , smelt or flying fish , avocado - the avocado is the Californian bit!. chanko-nabe - and stew eaten by sumo wrestlers. chawan mushi - egg custard with diced . - rice and various toppings, over which green tea is poured. chiizu - . 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

- a giant long white, carrot shaped Japanese radish. daizu - soybeans. - dumplings. - a stock made from kelp and fish (basic to Japanese ). dengaku - tofu or konnyaku broiled with sweet miso. doburoku - a type of a thick, soupy . - large bowl for and rice dishes.

ebi - cooked shrimp or . engawa - a fin muscle or the orangy meat that surrounds a . enoki - long, thin, white mushrooms. - 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.

or shoga -sliced pickled ginger, a 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 - 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 . hashi - chopsticks. hatahata - Sandfish. hichimi togarashi - a western dialect for 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 - 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 - . iidako - small octopus iIka-geso - Squid's tentacles. ika - Squid. ikura - 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. ryori - elaborate Kyoto style cuisine. kajiki - . - a fish cake. kampyo - seasoned Japanese dried gourd kani-kamaboko - fake . 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 - sauce poured over deep-fried pork . 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 . . Kelp, possibly dried. konbu – kelp (used in making dashi). konnyaku – a gelatinous rubbery cake made from the "devils-tongue" tuber or 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 - . masagu - smelt roe - Very rare pine mushroom.

mekajiki - blue . meshi - informal word for (can also mean "meal.") meshimono - rice mixed with meat or vegetables. – 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 - basic to japanese cookery and especially . Miso is highly flavoured and rich in protein. mitzutaki - cooked in liquid. mizu - water. mochi - Sweet cakes. mochigome - mochi rice. mochiko - sweet glutinous rice flour. momen tofu - "Cottony" bean curd. see tofu - peach. mori- - cold buckwheat noodles served on a bamboo screen. moyashi - Bean sprouts. murasaki - Sushi bar term for . mushimono - Steamed foods. - variety of ginger. - are quick-cooked . "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 's rural farming regions. Nabemono are also served in pub-style 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 . 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 - 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. - 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.

- 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 octopus, served on a platter with thinly sliced ginger, finely shredded radish, and sato-imo - root. sawagani. Small crabs. seigo - young sea . - thin, crisp rice crackers. shirumono - Japanese term for soup.

shako - mantis shrimp. shamoji - flat rice-serving spoon. shari - a sushi bar term for sushi rice. shichimi togarashi - mixed hot spices. - type of Japanese mushroom. shira-uo - whitebait, icefish or salangid. shirako - egg sacks of cod shiratake - translucent rubbery noodles. shiro goma. White sesame seeds. shiro maguro. Albacore tuna. shiro miso. White soy bean paste. shiromi no . Sushi/sashimi fish which are relatively white in color. shiso sakura - pickled radish and ginger with beefsteak plant (pink) shiso - Japanese mint. shoga - Ginger root. shoyu - soy sauce, mixed with the wasabi for dipping the sushi, low-salt alternative is available shu-mei - Stuffed wontons, served steamed or deep-fried. soba-zushi - Sushi made with soba rather than rice. soba - buckwheat noodles. somen - white, threadlike wheat noodles. soy sauce - salty sauce made from fermented soybeans. su or awaze-zu - sushi vinegar, su - . sudare. Floor- or window-sized bamboo mat.

suimono. Clear soup. sukimi - Bits of fish scraped from the bones, used in rolls. sunomon - vinegared foods. . A bowl with a rough corugated inside, used as a mortar. surikogi. A wooden pestle shaped like a big cucumber. sushi - made with fish, seafood or vegetables moulded on top of vinegared moulded rice fingers. sushimeshi - rice for preparing sushi. suzuki - sea bass, striped bass orrockfish. sweet bean paste - red azuki beans boiled with sugar. tai - sea bream, porgy or snapper. tairagai - razor-shell clam. takenoko - bamboo shoots. tako - octopus. takuwan - pickled daikon. tamago yaki - fried egg. tare - a thick sauce, usually soy-based and slightly sweetened.

tamago - wggs. tataki - Grilled on the surface, then finely chopped. tazuna sushi -aka - a roll with diagonal strips of food across the top. tekka - tuna, especially in a roll.

Temaki - hand rolls, usually cone-shaped. - seafood or vegetables, battered and deep-fried usually in a light batter. In many ways, Tempura is an archetypal Japanese food. "All the essential qualities of are reflected in its preparation: the use of absolutely fresh ingredients, the artful presentation, and the perfection of technique by a skilled chef. The result is one of the triumphs of Japanese cooking -- a fried food that is light and fresh-tasting rather than heavy and greasy. It's a cooking style in which the essence of the ingredient itself completely defines the taste." teriyak i- broiled foods marinated in a sweet soy sauce. - flying fish roe. tofu - set soya bean curd -" two basic types of tofu used in Japanese cooking, the standard "firm" variety, which has a rough surface and slightly grainy texture and "silken" tofu (kinugoshi), which is very soft and possesses a glossy surface. " see recipes togarashi - whole dried hot red peppers. - pork cutlet, breaded then fried. tori - chicken. torigai - cockle clam. toro - fatty tuna. toshi-koshi soba - Japanese custom of eating soba at the end of the year. - pickles. - thick, wide wheat noodles. ume-shiso - plum paste and shiso leaf mixture. - small, bitter, pickled Japanese plum. una-don - grilled eel, served on rice. unagi - grilled or smoked eel unagi maki - eel roll. unagi no kimo - eel innards. unagi - freshwater eel. uni - . usukuchi shoyu - light Japanese soy sauce. wakame - lobe-leaf seaweed, possibly dried, in strands. wasabi - Japanese sauce, comes tubes or powder beware very very hot wood ears - alternate name for kikurage.

yak - grilled, toasted. yaki - cooking. yakidofu -broiled or grilled soy bean curd yakimono - broiled foods. yakinori - toasted seaweed. - skewer-grilled foods. yakumi - one of several strongly flavored seasonings. yamakaki - grated mountain potato with chunks of maguro. yosenabe - a fish, seafood and vegetable soup.