Japan Glossary
The Japan Glossary contains short-form entries relating to Japanese culture, history, and language.
Chazuke (茶漬け) is a dish consisting of Japanese tea poured over boiled rice.
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け) is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice.[2] Chazuke provides a good way to use leftover rice as a quick snack because this dish...
Chawanmushi (茶碗蒸し) is a Japanese term for a dish consisting of egg custard with vegetables, ginnan (ぎんなん, Gingko nuts) and usually chicken.
Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savoury rather than sweet ingredients. The custard consists...
Chankonabe (ちゃんこ鍋) is a Japanese term for a mixed stew traditionally eaten by sumo wrestlers.
The dish contains a dashi or chicken broth soup base with sake or mirin to add flavour. The dish is not made according to a fixed recipe and often has whatever is available to the cook; the bulk is...
Chahan (チャーハン) is the Japanese term for fried rice, a dish that is typically fried or stir-fried in a wok. Rice is used as a primary ingredient, and countless additional ingredients can be used, such as vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, pork belly, seafood...
Buri (ブリ) is the Japanese term for yellowtail (Japanese amberjack, Seriola quinqueradiata).
The Japanese amberjack, or yellowtail, is a species of jackfish in the family Carangidae. It is native to the northwest Pacific Ocean, ranging from China, Korea, and Japan to Hawaii. It is very popular...
Bentō (弁当) refers to boxed meals of rice, pickles and a small portion of, typically, fish, poached egg, sausage, beans, etc., served in restaurants, and train stations or prepared as a packed lunch for school children. The term bentō is derived from the Chinese term biandang (便當, pinyin...
Basashi (馬刺し) is the Japanese term for raw horse meat.
Basashi (馬刺し basashi or umasashi) is a Japanese dish consisting of thin slices of raw horse meat (raw horse meat sashimi).
The Japanese tradition of eating horsemeat comes from regions famous for horse breeding. The oldest sources...
Bangohan (晩ご飯_ or yushoku (夕食) are the Japanese terms for dinner or supper.
Kanji: 晩御飯, 晩ご飯
Kana: ばんごはん
Romaji: bangohan
Azuki (アワビ) is the Japanese term for adzuki bean (vigna angularis), a small bean with a sweet, nutty taste.
Vigna angularis, also known as the adzuki bean, azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately...
Awabi (アワビ) is the Japanese term for abalone.
In Japan, live and raw abalones are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū.
Kanji: 鮑, 鰒, 石決明...
Ayu (アユ) is the Japanese term for sweetfish.
The ayu sweetfish (Plecoglossus altivelis), ayu (アユ, 鮎, 年魚, 香魚) or sweetfish, is a species of fish. It is the only species in the genus Plecoglossus and family Plecoglossidae. It is a relative of the smelts and other fish in the order Osmeriformes...
Asari (アサリ) is the Japanese term for short-necked clam (Japanese littleneck, Manila clam Ruditapes philippinarum).
Lajonkairia lajonkairii is an edible species of saltwater clam in the family Veneridae, the Venus clams. Common names for the species include Manila clam, Japanese littleneck...
Asagohan (朝ごはん) is the Japanese term for breakfast. Another term is choshoku (朝食).
Kanji: 朝ご飯, 朝御飯, 朝ごはん
Kana: あさごはん
Romaji: asagohan
Anko (あんこ) is a sweet bean paste made from azuki (小豆) beans.
The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husks. The resulting liquid is filtered and squeezed dry using cheesecloth and then sweetened...
Ankake (あんかけ) is a thick starchy sauce made of kuzu (葛) or katakuriko (片栗粉, potato starch) flour. It is used used in noodle dishes and Nagoya's "Ankake spaghetti".
Kanji: 餡掛け, 餡かけ
Kana: あんかけ
Romaji: ankake
Anago (アナゴ) is the Japanese term for saltwater eel (conger).
Anago (穴子, アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used as a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi...
Amazake 甘酒 is a sweet, low- or non-alcohol drink from fermented rice.
Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink from fermented rice. Amazake dates from the Kofun period are mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods...
Ama-ebi (アマエビ), literally "sweet shrimps", are spot prawns or Alaskan pink shrimp (Pandalus eous) known for their sweet taste. They are best enjoyed raw and are served on nigiri-zushi.
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