D

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...

Daimyō (大名) – a feudal lord during the later Muromachi period, Sengoku period, Azuchi–Momoyama period and Edo period.