Japan Glossary

Aji 味 is the Japanese term for taste or flavour. Kanji: 味 Hiragana: あじ Romaji: aji

The Japanese term for horse mackerel. Kanji: 鯵　 Hiragana: あじ Romaji: aji

Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (絹ごし kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (天汁 tentsuyu)...

A term used for freshly-drawn green tea (especially in sushi shops). Kanji: 上がり Hiragana: あがり Romaji: agari

Aemono (和え物) is a group of foods, describable as a sort of "tossed salad" or "dressed" (though aemono also includes thin strips of squid or fish sashimi (itozukuri) etc. similarly prepared). One types are goma-ae (胡麻和え)[45] where usually vegetables such as green beans are tossed with white or...

Abura-age (油揚げ) is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. Abura-age is often used to wrap inarizushi (稲荷寿司) and is added to miso soup. It is also added to udon...