C
Japan Glossary entries starting with C
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...
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...
Chōnin (町人, "townsman") was a social class that emerged in Japan during the early years of the Tokugawa period. In the social hierarchy, it was considered subordinate to the samurai warrior class.