Japanese Food and Random Terminology Flashcards
Momiji
Japanese Maple. Momiji translates into ‘become crimson leaves’ or ‘baby’s hands’.
Wakame
Seaweed or Kelp. Subtly sweet, strong in flavor, and used in many soups and stocks.
Ponzu
Citrus infused Soy Sauce
Sanbaizu
Standard sunomono dressing, made of rice vinegar, mirin, and soy sauce
Mirin
Rice wine used in japanese cooking, very similar to sake, but with lower alcohol content and higher sugar content
Togarashi/Shichimi
Seven flavored pepper spice (used in our 7 spice seared items).
Consists of: Ground red chili pepper, sansho (japanese pepper), roasted orange peel (chenpi), black sesame, white sesame, hemp seed, ground ginger, seaweed, and poppy seed.
Karashi
Japanese mustard made from ground seeds and usually found in powder or paste form.
Sake Kasu
The left over lees from sake production often used as a cooking ingredient.
Bonito
A medium sized fish belonging to the mackerel and tuna family.
Miso
A fermented paste made from rice, barley, or soybeans
Saikyo Miso
A mild, sweet, and less sodium heavy version of miso.
Agedashi
“fried and soaked in dashi stock”
Dashi
A soup stock generally comprised two or more of the follow: dried kelp, dried bonito, dried shiitake mushroom, and/or dried anchovies.
Batayaki
“sauteed in butter”
Konbu
Kelp
Kurobuta
Translates into ‘Black Pig’. A heritage bred Berkshire pig with a long history in Japanese cuisine.
Nori
Dried seaweed, generally used in sushi rolls
Karaage
A term referring to the style of cooking, in this case, lightly covered in flour and deep fried.
Kakuni
Translates to “squared simmered”, and generally refers to braised pork belly (being that it is cut into squares, and simmered).
Wasabi
True wasabi is a rhizome from the Japanese horse radish plant coveted for its clean spice.
Mass produced wasabi generally consists of horseradish, mustard flour, cornstarch, and food coloring.
