Japan - food etc Flashcards
Japanese traditional high cuisine.
Kaiseki
Different chefs do it differently – court and samurai cuisine are more ornate, while temple and tea ceremony cuisine are more restrained
“kaiseki” (懐石) literally mean “breast-pocket stone”.
These kanji are thought to have been incorporated to indicate the frugal meal served in the austere style of chanoyu (Japanese tea ceremony). The idea came from the practice where Zen monks would ward off hunger by putting warm stones into the front folds of their robes, near their stomachs.
Shiru mono
soups / liquid things
Miso = fermented ___
+ salt
+ ____ (a fungus)
and sometimes rice, barley, or other ingredients.
Miso = fermented soybeans
+ salt
+ koji (a fungus)
and sometimes rice, barley, or other ingredients.
The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru.
A soy sauce and citrus juice condiment
Ponzu
Japanese stock
Dashi
出汁
The most common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid
Red bean paste
Anko
a paste made of red beans (also called “azuki beans”)
Picture = Daifuku filled with red bean paste
Japanese type of rice wine
Mirin
similar to sake, but with a lower alcohol content and higher sugar content
Japanese - dried flakes, either skipjack tuna or bonito
Katsuobushi
Japanese - magnesium chloride (salt) used to make tofu
Nigari
Salt crystals you add to the soybeans & water mixture, which after steaming, coagulates into tofu
finely ground powder of specially grown and processed green tea leaves.
Matcha
The plants are shade-grown for about three weeks before harvest and the stems and veins are removed in processing. Shaded growth produces more theanine and caffeine.
Japanese Green bean snack
Edamame
Japanese mild-flavored winter radish
daikon
Japanese yellow citrus fruit
Yuzu
integral ingredient in ponzu
Japanese water greens
Mizuna
aka perilla flowers. Like a nettle
Shiso leaf
black seaweed, thin
Hijiki
seaweed in miso soup
Wakame
Japanese yam
Yamaimo
kelp, seaweed more likely to be sheets
Konbu
thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours
Soba
thick wheat noodles
Udon
one of the ingredients of Ramen
Kansui
Type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originated in Inner Mongolia, where some lakes contained large amounts of these minerals and whose water is said to be perfect for making these noodles. Instead of this kind of water you can add egg.
__ ramen. Brown broth.
Shōyu (醤油, “soy sauce”) ramen = brown broth.
A soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones
from Hokkaido. Thick, nutty, slightly sweet and very hearty
Miso ramen
Ramen first created in 1965 in Hokkaido
Curry ramen
spicy bean paste
Tōbanjan (豆瓣醤)
braised pork cubes or squares
Kakuni
Of Chinese origin
famous in the region of Nagasaki.
It literally means “square simmered”.
pink swirly thing
Narutomaki
Type of Kamaboko, i.e. cured surimi, a processed seafood product common in Japanese cuisine. Bit similar to crab sticks.
sliced pork
Chāshū 叉焼
dried seaweed
Nori 海苔
made from lactate-fermented bamboo shoots.
Menma 麺麻
The bamboo shoots are dried in the sun or through other means before the process of fermentation
green onions
Negi 葱
rolled sushi
Makizushi (巻き寿司, “rolled sushi”)
chilled
Hiyashi
Poke
diced raw fish served either as an appetizer or a main course and is one of the main dishes of Native Hawaiian cuisine
Poke = pokay. Hawaiian. Chunks of raw fish marinated in soy sauce and sesame oil, tossed with sesame seeds and seaweed
Traditional forms are aku (skipjack tuna) and heʻe (octopus) — usually called by its Japanese name tako poke
method of frying in oil.
Karaage
Similar to Tempura process. The food is marinated in a mix of soy sauce, ginger and garlic before being battered with wheat flour or potato starch.
deep-fried dish originally related to a French dish, the croquette
Korokke
Vinegar and miso dressed foods
Kake-ae
Japanese pancakes
Okonomiyaki
a dish in which veg is soaked in dashi broth, with sprinkled sesame seeds on top
Ohitashi
often the first course in a formal Japanese meal.
Sashimi
Recommend that it be eaten before other strong flavors affect the palate
Type of sashimi. Seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger
Tataki
Pickle - yellow pickled daikon
Takuan
type of pickled daikon (white)
Bettarazuke (べったら漬)
Japanese rice cake
Mochi
traditional Japanese confections that are often served with tea
Wagashi
Cooking meat in broth
Shabu-shabu
Battered pork cutlet with eggs on rice
Katsudon
Firm tofu cut into cubes and deep-fried in starch
Agedashi tofu
Chanpuru
Okinawan stir fry dish, generally containing vegetables, tofu, and some kind of meat or fish
Chawanmushi
Egg custard dish with seeds of ginkgo, shiitake mushrooms, kamaboko, boiled shrimp and other ingredients. It is eaten as an appetizer or as a side dish alongside sushi or other dishes.
Chikuwa
Cylindrical stick of steamed or broiled fish surimi, salt, sugar, starch, and egg white.
Rice dumpling made from mochiko (rice flour) and typically served on a skewer and accompanied with green tea.
Dango
Bitter melon, bitter gourd : extremely bitter cucumber-like vegetable typical of Okinawa
Goya
Gyudon
Slices of beef simmered in soy sauce laid on rice
Kabayaki
Fish dish
Boned fish or seafood dish dipped in a sweet shoyu-base sauce before being broiled on a grill.
The most common kind of kabayaki is made with unagi (eel) or iwashi (sardine).
Sour pickled plum served with dishes such as “bento” and thought to help digestion
Umeboshi
Japanese chicken meatball most often cooked yakitori style
Tsukune
Very hot Sichuan-style ramen with a reddish, spicy chilli and sesame soup.
Tantanmen
Fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish
Surimi
Sukiyaki
Hot pot dish
with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage.
The food is then dipped in a small bowl of raw, beaten eggs before being eaten.
Sukiyaki offers a rich flavor, seasoned with soy sauce and sugar, while shabu-shabu is fatty meat with a light flavor
Niboshi
Dried baby sardines
Oden
Stew-like dish
with ingredients such as konnyaku, daikon, chikuwa, hard-boiled eggs, tofu cubes, etc. simmered in flavoured stock.
konnyaku
chikuwa = Japanese jelly-like food product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white
Kushikatsu
crunchy deep-fried skewered meat, fish, or vegetables. Breadcrumbed on sticks.
Nabe.
Nabe.
famous as the favorite dish of Sumo wrestlers.
karashi
spicy Japanese mustard noften served with natto
Robatayaki (or robata)
a Japanese unique kind of food preparation in which food is grilled on an irori style fireplace (wide, flat, open fireplace) over charcoal
Robata originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth (irori) that serves as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido.
The fishermen needed a way to cook on the boats, so they encased binchōtan coals in a stone box to protect the boat from the intense heat.
After a government campaign depicting Hokkaido as an idyllic rustic area, this style of cooking became popular all over Japan
Noodles popular in summer.
Somen
Japanese version of a prevalent kind of noodles across Asia. Made out of wheat flour, it’s usually served cold.
Takowasa
raw octopus served in a wasabi sauce
Tonkatsu
breaded pork cutlet deep fried in vegetable oil.
Yakizakana
Grilled fish
one soup, three sides
ichijū-sansai 一汁三菜
“one soup, three sides”
Rice and pickles are always served as well
bowl
hachi
Nigiri
Sushi with thin slice on top of rice. Translates to “two fingers”
Aburi sushi
“flame seared”
Akami
Lean, reddish flesh from along the spine of the tuna
- used especially for sushi and sashimi
Maguro
Bluefin tuna
Toro
The fatty, belly part of the tuna.
yellowfin tuna
ahi
Two types of ___ = Chutoro & Otoro
Toro
Matsutake
Highly sought-after mushroom.
Distinct spicy-aromatic odour
konnyaku
yam cake
Tonkotsu Ramen
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Fukuoka
served with ramen noodles that are hard in the center
In Fukuoka, Japan, tonkotsu ramen is referred to as Hakata ramen.
“tonkotsu” (豚骨 in Japanese) means “pork bones”
Some ramen shops allow customers to select the level of firmness for the noodles, including futsu for regular or standard, barigane for very hard, barikata for al dente and yawamen for soft.
Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to as kaedama.
a dry Japanese condiment to be sprinkled on top of cooked rice
Furikake
