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Japan Glossary items starting with A

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JREF
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497
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...
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221
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...
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573
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...
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270
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...
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377
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
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323
Ankō (アンコウ) is the Japanese term for anglerfish (monkfish, goosefish). Kanji: 鮟鱇 Kana: あんこう Romaji: ankō Link: https://washokufood.blogspot.com/2010/02/ankoo-anglerfish.html
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529
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...
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178
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
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122
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...
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172
Amazu (甘酢) is sweet vinegar, usually used for pickling. Kanji: 甘酢 Kana: あまず Romaji: amazu
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554
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...
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212
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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132
Akashiyaki (明石焼き) is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Modern-style akashiyaki first started selling in the Taishō period by a yatai shopper...
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593
Aji 味 is the Japanese term for taste or flavour. Kanji: 味 Hiragana: あじ Romaji: aji
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The Japanese term for horse mackerel. Kanji: 鯵  Hiragana: あじ Romaji: aji
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111
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)...
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197
A term used for freshly-drawn green tea (especially in sushi shops). Kanji: 上がり Hiragana: あがり Romaji: agari
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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...
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169
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...
thomas
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442
The Ashikaga were a bushi clan from Kamakura whose members ruled as shōgun over Japan from 1336 to 1573.
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