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Japan Glossary entries starting with I

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Ishidai (イシダイ), Barred knifejaw or striped beakfish, is native to the north-western Pacific Ocean, though records exist from other localities in the eastern Pacific. It has black and white stripes and a purple hue. It's not a common fish but is popular to serve as sushi and sashimi. Ishidai is a...
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Inari (いなり) are twice-fried tofu pockets (abura-age) marinated in dashi and shoyu. They are often used to make inari sushi. Inarizushi (いなり寿司) consist of abura-age, thinly sliced tofu pouches fried until golden and slightly crispy, sushi rice, short-grain rice seasoned with a mixture of rice...
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Salmon and trout roe are called ikura (イクラ). They are usually cured with soy sauce and salt; sugar or mirin is sometimes used for curing. Many species may be used. Chum salmon (Oncorhynchus keta) are commonly used as their roe tastes excellent, and the fish is more prolific than other species...
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Ika (いか) is the Japanese term for squid and cuttlefish. Several prized varieties, including aori, sumi, and hotaru ika, are used for sushi and sashimi. The surume ika is one of the most common types found in Japan. Raw squid and cuttlefish are typically crunchy in texture and mild-flavoured...
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Iidako is a small octopus. Chuka iidako (ちゅかいいだこ) is a popular snack. It is a seasoned baby octopus – often with a red colour. Iidako is sometimes boiled, served with shoyu (soy sauce), and occasionally with its ink. This octopus is distributed in shallow East Asian waters, from the...
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442
Shinto goddess of rice, sake and fertility, she is associated with foxes ("kitsune") and red torii. Shrines dedicated to her, by far the most common of all shrines in Japan, are called Inari jinja. The largest Inari shrine in Japan is Kyoto's Fushimi Inari Taisha. Inari Ōkami (稲荷大神), also...
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