Please note that this page is under construction
Basic ingredients:
- 肉 (にく,niku): meat, by default pork
- 豚 (ぶた, buta): pig
- 牛 (ぎゅう, gyuu): cow
- 鳥 (とり, tori): bird, usually chicken
- 鶏 (とり, tori): this one is always chicken
- 羊 (ひつじ, hitsuji): lamb or mutton
- 魚 (さかな, sakana): fish
- 海老 (えび, ebi): shrimp
- ホタテ貝 (ホタテ, hotate(gai)): scallop
- 明太子 (めんたいこ, mentaiko): spicy cod roe
- 卵 (たまご, tamago): egg
- 野菜 (やさい, yasai): vegetable
- 白菜 (はくさい, hakusai): napa cabbage
- 大根 (だいこん, daikon): Japanese radish
- 木の子 (きのこ, kinoko): mushroom
- なす (nasu): eggplant
- 豆腐 (とうふ, toufu): tofu
- いちご (ichigo): strawberry
- だし (dashi): fish stock
- 牛乳 (gyuunyuu): cow’s milk
Dishes:
- 揚げ出し豆腐 (agedashidoufu): deep fried tofu in fish stock
- 天ぷら (tempura): lightly battered and then deep fried vegetables or seafood
- 刺身 (さしみ, sashimi): sliced raw fish
- すし (sushi): small pieces of raw seafood placed individually on small portions of vinegar rice; seasonings vary depending on the kind of seafood
- ちらしずし (charashizushi): an assortment of raw seafood on a bed of sushi-style vinegar rice
- すき焼き (sukiyaki): thinly sliced beef cooked with vegetables and clear noodles in a somewhat sweet broth, often dipped in raw egg before eating
- とんかつ (tonkatsu): breaded and fried pork cutlet
- コロッケ (korokke): Japanese-style croquette
- 〜どんぶり (~donburi): something over rice, usually cooked with egg, onions, and a slightly sweet sauce, often shortened to don (丼)
- かつ丼 (katsudon): breaded and fried pork cutlet donburi style
- 親子丼 (oyakodon): chicken donburi, literally “mother and child” because of the chicken and egg
- 牛丼 (gyuudon): beef donburi, with onions but no egg
- たこ焼き (takoyaki): a small ball of fried dough with a piece of octopus inside, usually cooked en mass in an array of special cups
- 団子 (~dango): a meatball, usually made of shrimp or pork
- おでん (oden): various boiled items, typically various highly processed seafood products, served with Chinese-style mustard
- なべ (nabe): hot pot with vegetables and thinly sliced meat
- ちゃはん (chahan): fried rice
- 焼き飯 (yakimeshi): fried rice, by a different name
- らめん (ramen): supposedly Chinese-style noodles in broth, available in a dizzying number of varieties
- ちゃあしゅう麺
- 餃子 (ぎょうざ, gyouza): pan fried dumplings filled with seasoned pork
- 水餃子 (suigyouza): boiled dumplings served in a light broth
- 焼き肉 (yakiniku): grilled meat that you cook yourself at the table, derivative of Korean-style barbeque
- 茶碗蒸 (ちゃわんむし, chawanmushi): savory egg custard into which can be cooked a wide variety of items
- だて巻 (datemaki): sweet rolled egg
- 牛タン (gyuutan): cow’s tongue, salted and grilled
- 八宝菜 (happosai): supposedly Chinese-style stir-fry with meat and vegetables in a sweet sauce
- 冷奴 (hiyayakko): cold tofu, a summer dish usually topped with ginger, green onion, bonito flakes, and a dash of soy sauce
Sushi and Sashimi:
- 甘海老 (甘エビ, amaebi): sweet shrimp
- あじ (aji): horse mackerel, Spanish mackerel
- あさり (asari): baby clam
- げそ (geso): squid tentacles
- はまち (hamachi): yellowtail
- ひらめ (hirame): halibut
- いくら (ikura): salmon roe
Preparation Styles:
- 田楽 (dengaku): grilled and covered with miso sauce
- 〜盛り合わせ (~moriawase): a variety (e.g., 天ぷら盛り合わせ, tempura moriawase)