Japan Glossary
The Japan Glossary contains short-form entries relating to Japanese culture, history, and language.
Furikake (ふりかけ) is seasoning made of dried fish or vegetables, sprinkled over boiled rice.
Furikake is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped...
Funazushi (鮒寿司) is the Japanese term for fermented raw fish.
Funazushi is a fermented sushi known as the precursor for regular sushi. It is a traditional food representative of Shiga Prefecture made by pickling Lake Biwa’s native Nigoro-buna with rice and then fermenting it. It has been...
Fugu (フグ) is the Japanese term referring to blowfish or pufferfish, a usually poisonous fish eaten as a delicacy in Japan.
The fugu is a pufferfish, generally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. Fugu...
Fucha Ryōri (普茶料理) is vegetarian cuisine imported to Japan from China in the early Edo period. It is characterized by a rich taste that uses a lot of kudzu (葛, Pueraria montana var. lobata or East Asian arrowroot) and vegetable oil. Each person shares the food on a large plate around the table...
Shuntō (春闘) is a Japanese term that refers to the so-called "spring wage offensive," the annual wage negotiations between enterprise unions and employers in Japan. Beginning in February or March each spring, thousands of unions simultaneously conduct wage negotiations with employers. In recent...
Enokitake (榎茸) is the Japanese term for long, thin, pale mushrooms (Flammulina filiformis) often used in soups. It typically grows around enoki trees.
Flammulina filiformis is a species of agaric (gilled mushroom) in the family Physalacriaceae. It is well known for its role in Japanese...
Ekiben (駅弁) refers a bento box bought at a station (駅 eki) to be eaten on the train.
The word ekiben comes from "eki", meaning railway station, and "ben", which is short for bento (box meal). The standard ekiben available throughout Japan is known as makunouchi-bento, which typically features...
Dorayaki (どら焼き) is a confectionery made with red bean (azuki) filling between two slices of kasutera (sponge cake).
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection. It consists of two small pancake-like patties made from castella wrapped around a filling of sweet azuki bean...
Donburi (丼) is the Japanese term for a dish of rice topped with egg and other ingredients.
Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelt "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered...
Doburoku (どぶろく) is sake in its earliest stage, characterized by cloudiness; nigorizake.
Doburoku means "home-brewed sake". Bootlegging was outlawed in the Meiji period. Nowadays, doburoku refers to sake with a lower volume of alcohol and a brewing process in which all the main ingredients –...
Dobujiru (どぶ汁) is a type of nabe made from ankō (angler fish). it is considered a delicacy and quite pricey.
Dobujiru originally referred to ankō-nabe, a dish that fishermen in the northern part of Ibaraki Prefecture ate on board their boats at a time when anglerfish was not yet generally...
Dengaku (田楽) are Japanese dishes served with miso over tofu or konnyaku; also known as misodengaku (味噌田楽).
Miso dengaku is a dish in which tofu, taro, aubergines, konnyaku, etc. are skewered, grilled and coated with miso mixed with sugar and mirin and flavoured with yuzu or kinomame. The...
Datemaki (伊達巻) is a steamed fish-and-egg rolled cake.
Datemaki is a traditional sweet rolled omelette typically served as part of Japanese New Year’s food (御節料理 osechi ryori) and made with eggs mixed with fish or shrimp paste and sweetened with sugar and mirin.
Kanji: 伊達巻き, 伊達巻
Kana: だてまき...
Dashi (出汁) is a Japanese term for fish and seaweed stock, a key ingredient in Japanese cuisine.
Dashi (出汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savoury flavour...
Dango (団子) is the Japanese term for mochi (もち) dumplings served on bamboo skewers.
Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. Dango...
Daikon (大根, "big root") is the Japanese term for the white oriental radish.
Daikon (Raphanus sativus var. longipinnatus) is a mild-flavoured winter radish usually characterised by fast-growing leaves and a long, white, turnip-shaped root. Originally native to continental East Asia, daikon is...
Chirashi-zushi (ちらし寿司, "scattered sushi") is a dish consisting of sushi rice in a box or bowl with a variety of ingredients sprinkled on top.
In eastern Japan, the term 'chirashizushi' refers to sushi made of vinegared rice topped with sashimi slices, i.e. ingredients for nigirizushi (sushi...
Chikuwa (竹輪) is a Japanese term for a cylindrical roll of boiled or grilled fish paste, literally 'bamboo ring' from the method traditionally used to mould it.
It is made from fish surimi (擂り身), salt, sugar, starch, monosodium glutamate and egg white. After mixing them well, they are wrapped...
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