Japan Glossary
Ishidai (イシダイ), Barred knifejaw or striped beakfish, is native to the north-western Pacific Ocean, though records exist from other localities in the eastern Pacific. It has black and white stripes and a purple hue. It's not a common fish but is popular to serve as sushi and sashimi. Ishidai is a...
Inari (いなり) are twice-fried tofu pockets (abura-age) marinated in dashi and shoyu. They are often used to make inari sushi.
Inarizushi (いなり寿司) consist of abura-age, thinly sliced tofu pouches fried until golden and slightly crispy, sushi rice, short-grain rice seasoned with a mixture of rice...
Salmon and trout roe are called ikura (イクラ). They are usually cured with soy sauce and salt; sugar or mirin is sometimes used for curing. Many species may be used. Chum salmon (Oncorhynchus keta) are commonly used as their roe tastes excellent, and the fish is more prolific than other species...
Ika (いか) is the Japanese term for squid and cuttlefish. Several prized varieties, including aori, sumi, and hotaru ika, are used for sushi and sashimi. The surume ika is one of the most common types found in Japan. Raw squid and cuttlefish are typically crunchy in texture and mild-flavoured...
Iidako is a small octopus. Chuka iidako (ちゅかいいだこ) is a popular snack. It is a seasoned baby octopus – often with a red colour. Iidako is sometimes boiled, served with shoyu (soy sauce), and occasionally with its ink.
This octopus is distributed in shallow East Asian waters, from the...
Hotategai (帆立貝), or hotate (帆立), are scallops. They are common, relatively inexpensive, and delicious. Hotategai is usually best from late fall through early spring. Scallops have a soft texture and a mild, sweet flavour. They are excellent as sushi and sashimi. Hotategai can also be grilled or...
Firefly Squid are a small squid species that are commonly seen in sushi. They can be served raw or boiled. They are typically caught in the spring and early summer. Their name derives from their bioluminescence.
Hosomaki (細巻き) are a traditional type of thin sushi roll with nori seaweed on the outside. The tekka, negi hamachi, kappa, and kanpyo maki are all popular forms of hosomaki.
Okonomiyaki (お好み焼き) is a thick and savoury pancake with various ingredients that are cooked on a teppanyaki (flat iron skillet).
Hoshigarei (星鰈), also known as spotted halibut (Verasper variegatus) is a flatfish of the family Pleuronectidae. It is one of the most prized flatfishes used for sushi and sashimi and is associated with the summer season. Its native habitat is the northwestern Pacific, from Japan to Korea and...
Honmaguro (ほんまぐろ) is known as the northern bluefin tuna (mainly when including Pacific bluefin as a subspecies) or as giant bluefin tuna. It is a popular choice for sushi and sashimi. There are several species of bluefin tuna, all exploited and struggling. Bluefin is expensive because of this...
The hokkigai (Spisula sachalinensis or Arctic surf clam) is an edible saltwater clam often used for sushi and sashimi. It has a red and white appearance. Its texture is crunchy and has a mild and sweet flavour. Hokkigai are found in Tomakomai, Hokkaidō, and numerous other areas. They are also...
Kakunodate (角館) is a former castle town and samurai stronghold in Akita Prefecture, sometimes referred to as the small Kyōto of Tōhoku' (みちのくの小京都 Michinoku no sho-Kyōto). It is located southwest of Lake Towada and was merged with other towns and villages in 2005 to form the town of Semboku (仙北)...
Kasai Seaside Park is a park located in Edogawa, Tōkyō. It is also known as Kasai Rinkai Park.
Hirame (平目) is the Japanese term for halibut or flounder, Paralichthys olivaceus. It is prized in particular for its engawa fillets (the base of the dorsal and anal fins).
The olive flounder (Paralichthys olivaceus), bastard halibut or Japanese flatfish, is a temperate marine species of...
Himono (干物, lit. "dried things") is the Japanese term for dried fish.
Himono is dried fish and shellfish meat. Hinomono (乾製品) is also used for "dried products", but for foods other than seafood. Dried shellfish has been found in Jomon pottery in Japan, suggesting that dried shellfish was made...
Hijiki (ヒジキ) is a variety of seaweed, usually sold dried.
Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis), sometimes called hiziki, is a brown sea vegetable growing wild on rocky coastlines of East Asia. Hijiki has been a part of the Japanese culinary sphere...
Hibachi (火鉢) is the Japanese term for a charcoal grill or a brazier.
A hibachi is a ceramic, metal or timber appliance for heating, boiling water or simple cooking by burning charcoal on a bed of ashes. Also called hibitsu (火櫃) or hibake (火桶).
There are different braziers according to shape...
Hayashi Rice (ハヤシライス) is a Western-style Japanese dish similar to beef stew with onions and mushrooms.
Hayashi rice or hashed beef rice (ハヤシライス hayashi raisu) is a dish popular in Japan as a Western-style dish or yōshoku. It usually contains beef, onions, and button mushrooms, in a thick...
Hashi (箸) is the Japanese term for chopsticks.
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East and Southeast Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions...