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Category

カテゴリー: Japanese Food Words

Japanese culinary vocabulary and food culture.

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召し上がる

to eat; to drink (honorific)

to boil; to heat (a liquid)

rice (uncooked grain); rice as a crop

cow's milk; whole milk

food; something to eat

drink; beverage; something to drink

egg; fish roe (when preceded by a fish name)

soy sauce; Japanese soy sauce

cooking; cuisine; a dish; to cook

bread; a bread roll; baked goods (from Portuguese 'pão')

alcohol; alcoholic drink; sake (Japanese rice wine)

miso soup; the traditional Japanese soup made from miso paste and dashi

yuzu; a Japanese citrus fruit with intensely fragrant zest

tsuyu; dipping broth; noodle sauce (dashi-based soy seasoning)

shiso; perilla; Japanese basil (herb)

monaka; a Japanese wagashi made of crisp wafer shells filled with sweet bean paste

kintsuba; a traditional Japanese wagashi made of adzuki bean paste wrapped in thin flour coating

katsu; breaded and deep-fried cutlet (pork, chicken, or other protein)

kabocha; Japanese pumpkin; squash (Cucurbita maxima)

lunch; midday meal

donburi; a large deep bowl; a rice bowl dish with toppings

daikon; Japanese white radish (large, mild radish)