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Japan Glossary entries starting with H

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621
Firefly Squid are a small squid species that are commonly seen in sushi. They can be served raw or boiled. They are typically caught in the spring and early summer. Their name derives from their bioluminescence.
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319
Hosomaki (細巻き) are a traditional type of thin sushi roll with nori seaweed on the outside. The tekka, negi hamachi, kappa, and kanpyo maki are all popular forms of hosomaki.
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446
Hoshigarei (星鰈), also known as spotted halibut (Verasper variegatus) is a flatfish of the family Pleuronectidae. It is one of the most prized flatfishes used for sushi and sashimi and is associated with the summer season. Its native habitat is the northwestern Pacific, from Japan to Korea and...
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704
Honmaguro (ほんまぐろ) is known as the northern bluefin tuna (mainly when including Pacific bluefin as a subspecies) or as giant bluefin tuna. It is a popular choice for sushi and sashimi. There are several species of bluefin tuna, all exploited and struggling. Bluefin is expensive because of this...
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563
The hokkigai (Spisula sachalinensis or Arctic surf clam) is an edible saltwater clam often used for sushi and sashimi. It has a red and white appearance. Its texture is crunchy and has a mild and sweet flavour. Hokkigai are found in Tomakomai, Hokkaidō, and numerous other areas. They are also...
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534
Hirame (平目) is the Japanese term for halibut or flounder, Paralichthys olivaceus. It is prized in particular for its engawa fillets (the base of the dorsal and anal fins). The olive flounder (Paralichthys olivaceus), bastard halibut or Japanese flatfish, is a temperate marine species of...
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288
Himono (干物, lit. "dried things") is the Japanese term for dried fish. Himono is dried fish and shellfish meat. Hinomono (乾製品) is also used for "dried products", but for foods other than seafood. Dried shellfish has been found in Jomon pottery in Japan, suggesting that dried shellfish was made...
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253
Hijiki (ヒジキ) is a variety of seaweed, usually sold dried. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis), sometimes called hiziki, is a brown sea vegetable growing wild on rocky coastlines of East Asia. Hijiki has been a part of the Japanese culinary sphere...
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632
Hibachi (火鉢) is the Japanese term for a charcoal grill or a brazier. A hibachi is a ceramic, metal or timber appliance for heating, boiling water or simple cooking by burning charcoal on a bed of ashes. Also called hibitsu (火櫃) or hibake (火桶). There are different braziers according to shape...
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216
Hayashi Rice (ハヤシライス) is a Western-style Japanese dish similar to beef stew with onions and mushrooms. Hayashi rice or hashed beef rice (ハヤシライス hayashi raisu) is a dish popular in Japan as a Western-style dish or yōshoku. It usually contains beef, onions, and button mushrooms, in a thick...
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405
Hashi (箸) is the Japanese term for chopsticks. Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East and Southeast Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions...
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452
Harumaki (春巻き) is the Japanese term for spring roll. Spring rolls are rolled appetizers or dim sum commonly found in Chinese and other Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending...
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184
Happōshu (発泡酒), lit. "sparkling spirits," is the Japanese term for low-malt beer. Happōshu is a tax category of Japanese liquor that most often refers to a beer-like beverage with less than 67% malt content. The alcoholic beverage is popular among consumers for having a lower tax than...
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648
Hanpen (半片) is a white fish paste (擂り身 surimi) product. Hanpen is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a chef, Hanpei (半平) of Suruga, and the dish is named after...
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229
Hamo (鱧) is the Japanese term for the daggertooth pike conger. Daggertooth pike conger is a major commercial species, with annual catches reaching about 350,000 tonnes in recent years. It is eaten in Japanese cuisine, where it is known as hamo. In the Kansai Region, hamo no kawa (pickled...
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664
Hakusai (白菜) is the Japanese term for Chinese cabbage or napa cabbage. Chinese cabbage (scientific name: Brassica rapa var. glabra 'Pe-tsai') is a biennial plant belonging to the Brassicaceae family, Brassica rapa var. In Japan, it is popular as a winter vegetable and is widely grown and...
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509
Hakumai (白米) is the Japanese term for polished, white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling...
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310
Hōkōshū (奉公衆) – During the Muromachi period, the Gokenin part of the shōgun's army. They constituted five units in service from the time of Ashikaga Yoshimitsu to that of Ashikaga Yoshinori. The KantōkKubō had his own Hōkōshū, which were an essential part of his power base. Hōkōshū (奉公衆) were...
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259
Hōjō clan (北条氏) – branch of the Taira clan that ruled Japan from Kamakura during the Kamakura period. Not to be confused with the Later Hōjō clan. The Hōjō clan (北条氏 Hōjō-shi) was a Japanese samurai family who controlled the hereditary title of shikken (regent) of the Kamakura shogunate...
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Hiki Yoshikazu's rebellion (比企能員の乱 Hiki Yoshikazu no Ran) – Hiki Yoshikazu's rebellion against the Hōjō clan. Hiki Yoshikazu (比企 能員, died October 8, 1203) was a Japanese samurai lord and a powerful gokenin of the Kamakura Shogunate during the Kamakura period. He was related to the ruling...
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