MENU GLOSSARY

Bonito - A fish related to tuna and mackerel. The fish is dried, fermented and then smoked so it can be shaved into flakes to add a savoury umami flavour

Daikon - Long hard white radish

Edamame - Salted green soybeans boiled in their pods

Furikake - A crunchy salty seasoning containing bonito flakes and seaweed nori

Gemaicha - Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice

Hojicha -  Japanese green tea roasted in a porcelain pot over charcoal.

Kabosu - Citrus fruit closely related to yuzu

Karaage - Marinated, dredged in flour, then deep-fried

Kinako - A fine flour made by grinding soybeans

Kokuto – Okinawan dark brown sugar/black sugar

Kushiyaki - Non-poultry items, skewered and grilled

Matcha - A powder made from ground-up green tea leaves and is often brewed into tea

Miso - Paste made from fermented soya beans and barley or rice malt

Mitarashi - Sweet, savoury sauce made from brown sugar, sake and water

Mizuna – Japanese mustard greens

Nori - Edible seaweed, in particular the paper-like dried product made from it

Ponzu - A tangy sauce made with citrus juice, rice wine vinegar, and soy sauce and used especially on seafood

Robatayaki – Fireside cooking over charcoal

Sake - Alcoholic drink made from rice

Sakura - Cherry blossom

Sansho – Japanese pepper

Shichimi - Japanese spice mixture containing ingredients like togarashi – capsicum anuum peppers, sansho, sesame seed, nori

Shigure-ni - Dishes that are cooked in a sweet soy sauce broth flavored with ginger

Shio koji - A natural seasoning used to marinate, tenderize, and enhance the umami, or richness in foods

Shio kombu - A food product consisting of kombu kelp seasoned with soy sauce and salt

Shiso – An aromatic leaf, related to the mint and basil family. 

Shochu - Japanese traditional hard liquor, distilled spirits made from grains and vegetables. The most common base ingredients are sweet potato, barley, rice, buckwheat and sugar cane

Takuan – Pickled daikon radish

Tare – Dipping sauce made with chicken bones, mirin, soy, onion, garlic and sugar. Also used to season yakitori as it cooks.

Tobiko – Flying fish roe

Tonkatsu - A Japanese dish that consists of a breaded, deep-fried pork cutlet

Tosazu -  A vinegar-based Japanese dressing and is also the mildest dressing

Ume - Japanese fruit similar to apricot or plum

Umeshu - Japanese liqueur made by steeping ume plums in liquor 

Yaki onigiri - Japanese grilled rice ball

Yakitori - Charcoal-grilled chicken on skewers

Yukari – Seasoning made of dried red shiso leaves and salt. 

Yuzu - Lemon-like citrus fruit

Yuzushu - A refreshing and lively drink made from yuzu fruit steeped in sake or shochu and sweetened