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Japan Glossary entries starting with F

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Futomaki (太巻き) is the Japanese term for thick-rolled sushi. Futomaki (太巻, "thick, large rolls") is a large, cylindrical sushi style, usually with nori on the outside. A typical futomaki is five to six centimetres in diameter. They are often made with two, three, or more fillings chosen for...
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229
Furikake (ふりかけ) is seasoning made of dried fish or vegetables, sprinkled over boiled rice. Furikake is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped...
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393
Funazushi (鮒寿司) is the Japanese term for fermented raw fish. Funazushi is a fermented sushi known as the precursor for regular sushi. It is a traditional food representative of Shiga Prefecture made by pickling Lake Biwa’s native Nigoro-buna with rice and then fermenting it. It has been...
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Fugu (フグ) is the Japanese term referring to blowfish or pufferfish, a usually poisonous fish eaten as a delicacy in Japan. The fugu is a pufferfish, generally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. Fugu...
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Fucha Ryōri (普茶料理) is vegetarian cuisine imported to Japan from China in the early Edo period. It is characterized by a rich taste that uses a lot of kudzu (葛, Pueraria montana var. lobata or East Asian arrowroot) and vegetable oil. Each person shares the food on a large plate around the table...
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Fudai daimyō (譜代) – a daimyō who was a hereditary vassal of the Tokugawa before the Battle of Sekigahara (1600). See also tozama daimyō.
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