Glossary

Question 1

amai (am.ai)

Answer 1

tamarind sauce made with soy sauce

salty, sour & semi-sweet

Question 2

allergens
use term “dietary restrictions”

“due to how we procure ingredients, we cannot guarantee whether cross contamination has occurred…”

Answer 2

dairy
eggs
wheat (gluten) Celiac
fish
shellfish
peanuts
sesame (seeds)
tree nuts
soybeans

guest may have other allergies

involve management/chef on order. indicate “ALLERGY” on micros. only manager/chef or server (order taker) may deliver allergy flagged foods.

Question 3

asph

Answer 3

average spend per head

tips will be dispersed according to your contribution (upsell!)

Question 4

BAC

Answer 4

blood alcohol content
one drink =
1 volume ounce of 100 proof alcohol (*our pours are 1.5 oz)
1 12-ounce bottle of beer
5 ounces of table wine

no more than 2 drinks at a time on table. sake bombs = 2 drinks.

Question 5

bitters - found in old fashioned

Answer 5

Think of it as “liquid spice” .Angostura bitters most used- cinnamon and clove. More info see:
https://www.tasteofhome.com/article/bitters/

Question 6

(Hirata) bao

Answer 6

Chinese steamed buns filled w/deliciousness

Question 7

bonito flakes

Answer 7

a type of mackerel, is steamed and dried to wood-like hardness, then shaved into flakes. A hearty, versatile seasoning. Use on salads, vegetables, tofu and in soups and stews.

Question 8

bulgogi (bul.go.gi)

Answer 8

korean dish made of beef cooked over fire

Question 9

(3) C’s

Answer 9

clean - well maintained - free of germs, debris
comfortable - inviting, stylish environment, good vibe
clear - neat and tidy

Question 10

Core Values

Answer 10

Keep it Fresh
Kaizen
We have each other’s backs
Zig/Zag

Question 11

daikon (di.con)

Answer 11

radish - mild flavored

Question 12

dashi (da.shee)

Answer 12

Japanese soup stock

Question 13

donburi (dawn-burry)

Answer 13

Japanese rice bowl

Question 14

ebi (eh.bee)

Answer 14

shrimp

Question 15

FAT TOM

Answer 15

F - food (proteins/carbs)
A - acidity
T - time to grow

T - temperature (41-135 risk zone)
O - oxygen (unsealed)
M - moisture

food poisioning 30 min to 6 weeks!

Question 16

F-L-A-G

Check ID from anyone 40 & under

Answer 16

Feel it, Look at it, Ask questions, Give it back

Valid ID (not expired), signature on back

Question 17

furikake

Answer 17

Japanese seasoning - nori strips, sesame seeds, sugar, salt

Question 18

glass noodles

Answer 18

mung bean noodles

Question 19

gyoza

Answer 19

Japanese dumpling

Question 20

Itame

Answer 20

Stir fry

Question 21

kaizen (kai.zen)

Answer 21

constant, better change

Question 22

karaage

Answer 22

Japanese method of lightly coating and frying

Question 23

katsu

Answer 23

Japanese style panko crusted meat/veg

Question 24

kimchi (kim.chee)

Answer 24

fermented cabbage

Question 25

kokoro (koko.ro)

Answer 25

heart, mind & soul

Question 26

kare buroso

Answer 26

curry broth (Japanese pronounciation)

Question 27

matcha (mah.chuh)

Answer 27

green tea

Question 28

menma (meh.n.ma)

Answer 28

fermented bamboo (contains gluten)

Question 29

miso (mee.so)

Answer 29

paste made from fermented soybeans

Question 30

ochoko

Answer 30

Japanese saki cup

Question 31

okazu (o.ka.zu)

Answer 31

shareable plates

Question 32

panko (pang.ko)

Answer 32

Japanese breadcrumbs

Question 33

ponzu (pawn.zu)

Answer 33

citrus sauce ## Footnote duck ramen

Question 34

ramen (rah.men)

Answer 34

Japanese soup ## Footnote all broths start the same (chick/veg), then different pastes are added to create distinctive flavors. egg noodles.

Question 35

RTE

Answer 35

food that is ready to eat ## Footnote opposed to TTC (time/temp controlled) food

Question 36

SCL

Answer 36

safe, clean, legal

Question 37

sake (saw.key)

Answer 37

Japanese rice wine

Question 38

seitan (sei.tan)

Answer 38

meat substitute ## Footnote protein rich, made from GLUTEN

Question 39

soba (so.ba)

Answer 39

buckwheat noodles* ## Footnote *not necessarily buckwheat

Question 40

shichimi (she.che.mi)

Answer 40

7 spices

Question 41

(ramen) scallions

Answer 41

diagonally cut scallions in small pieces

Question 42

sous vide

Answer 42

cooking style where meat is cooked in a water bath at a low temp for a long period of time, creating a juicy, succulent product.

Question 43

Steps of Service

Answer 43

**We Only Do Brilliant Things** welcome order/offer deliver bill thank you

Question 44

TTC

Answer 44

time/temperature controlled ## Footnote as opposed to RTE foods

Question 45

tantanmen

Answer 45

Japanese adaptation of a sichuan (szechuan) chinese spicy/flavorful dan dan noodles.

Question 46

tataki (ta.ta.ki)

Answer 46

raw or slightly seared meat

Question 47

tempura (temppoor-uh)

Answer 47

light batter

Question 48

teppan (tep.pan)

Answer 48

metal plate/grill (flat grill)

Question 49

tofu (to.foo)

Answer 49

curd made from mashed soybeans

Question 50

udon (oo.dawn)

Answer 50

thick noodles | no egg (vegan)

Question 51

vegan (vee.gun)

Answer 51

one who does not eat animal products | a vegetarian avoids meat, but MAY eat things like egg, butter, milk. ASK

Question 52

wagamama (waga.ma.ma)

Answer 52

naughty/selfish child

Question 53

wakame (wuh.kah.me)

Answer 53

seaweed

Question 54

yaki (yaa.ki)

Answer 54

grilled/pan fried (meat or veg)

Question 55

yasai (ya.sai)

Answer 55

vegetable

Question 56

yuzu (yoo.zoo)

Answer 56

east asian citrus fruit | similar to mandarin orange. Originated in China

Question 57

yaki

Answer 57

grilled/pan fried meat

Question 58

Kaizen Kaikaku

Answer 58

Continous Improvement Radical Change

Question 59

Confit

Answer 59

Cooked in it's own fat Duck (sous vide)

Question 60

Wagamama values

Answer 60

Kaizen Zig/zag We keep it fresh We got each others back