Food Terminology Flashcards
Temaki
Large sushi rolls featuring a cone-shaped piece of nori filled with sushi rice and a variety of fillings
Nikiri
Sauce made from soy sauce, mirin, sake, and dashi
Dashi
Japanese stock made from kombu (kelp), katsuobushi, dried shiitake mushrooms, iriko (dried baby anchovies) or other ingredients
Ebi
Black tiger prawns
Kabutoyaki
Bluefin tuna head, cooked and served whole
Bonito
Skipjack tuna, or katsuo. Can be eaten seared, raw or as katsuobushi
Tempura
Vegetable, fish or meat very lightly battered and fried
Katsuobushi
Smoked, fermented and dried bonito/katsuo/skipjack tuna. A central ingredient of dashi
Yaki soba
Pan fried noodle
Nori
Dried seaweed sheets used for sushi
Chu-toro
Medium fatty tuna belly
Gari
Pickled ginger, often served alongside sushi
Nisshin flour
Fine wheat flour used in tempura batter, sweet-making and noodle-making
Iriko
Dried baby anchovies, used to make dashi
O-toro
Fatty tuna belly
Tofu
Soybean curd
Teriyaki
Ingredients are grilled or roasted after being marinated in teriyaki sauce (soy sauce, mirin, sugar)
Shabu Shabu
Japanese style hot pot
Tako
Octopus
Onigiri
Balls of rice often shaped into triangles with a meat or vegetable filling and wrapped in nori. Technically not sushi because the rice is not vinegared
Soba
Buckwheat noodles
Chirashi
Sushi rice served in a bowl, topped with a variety of different ingredients, ranging from vegetables to raw fish. Also known as scattered sushi
Tamagoyaki
Rolled Japanese omelette predominantly found in maki or on top of nigiri
Tobiko
Flying fish roe, can be used as a topping or a filling for sushi
Inari
Deep-fried tofu pouches filled with vinegared rice
Koji
Mould that assists in the production of sake, mirin, soy sauce and miso
Daikon
White radish often served thinly sliced and pickled. It has a very mild flavour
Ahi
Yellowfin tuna
Miso
Fermented soy bean paste
Chawanmushi
Savoury egg custard dish
Futomaki
A larger style of maki cylindrical roll which can contain 3 or more fillings
Wakame
A wide-leafed seaweed with a slightly chewy texture, often made into a salad with sesame seeds, sesame oil and chilli flakes
Hamachi
AKA yellowtail or Japanese amberjack. Fatty fish
Udon
Thick wheat flour noodle
Mirin
Japanese rice wine often used in cooking, adding depth and flavours to marinades and sauces
Tonkatsu
Breaded and deep-fried pork cutlet
Panko
Light, crispy Japanese breadcrumbs
Sashimi
Thinly sliced, top quality raw fish. Eaten by itself or alongside rice or soy sauce
Nigiri
Oval-shaped balls of vinegared rice usually topped with raw fish
Furikake
Sprinkled condiment consisting of kombu, katsuobushi, sometimes sesame seeds and MSG
Maguro
Bluefin tuna
Yakitori
Skewered and grilled chicken
Uramaki
Meaning ‘inside out’ is similar to maki in that it is cylindrical. However, the rice is on the outside and the nori within it, alongside the filling
Akami
Tuna loin (lean)
Ponzu
Traditional Japanese condiment, a light sweet sauce typically flavoured with yuzu or another citrus fruit, blended with soy, mirin, sake, katsuobushi and kombu
Shoyu
Soy sauce
Maki
Cylindrical sushi rolls, normally rolled with nori seaweed on the outside and filled with anything from cucumber to raw fish
Ika
Squid
Tataki
Seared meat or fish, left raw in the middle and then sliced
Hotate
Scallop
