Japanese Terms
Here's a helpful list of Japanese terms and their meanings.
A
B
C
D
E
F
G
H
I
J
K
M
N
O
P
R
S
T
U
W
Y
Z
A
| AEMOND | Japanese Salad |
| AGEMOND | Deep Fried Dishes |
| AINAME | Green Ling |
| AJI | Horse Mackerel |
| AJINOMOTO | Monosodium Glutamate |
| AJITSUKE | Adding Flavor |
| AKADASHI | Red Miso Soup |
| AKAGAI | Ark Shell Clam |
| AKAMI | Lean Tuna |
| AMADAI | Horsehead Snapper |
| AMAEBI | Sweet Shrimp |
| AMAMI | Dessert |
| AN | Starchy Paste Filling |
| ANAGO | Conger Eel |
| ANKAKE | Thick Sauce |
| ANKO | Angler |
| AOYAGI | Hen Clam |
| ARADAKI | Simmer |
| ARARE | Crisp Rice |
| ASARI | Short-Necked Clam |
| ASUPARA | Asparagus |
| AWABI | Abalone |
| AYU | Sweet Fish |
| AZUKI | Red Bean |
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B
| BAKAGAI | Round Clam |
| BAIGAI | Whelk |
| BAINIKU | Plum Paste |
| BATTERA | Sushi Press in Wooden Box |
| BENIZARE | Sock Eye |
| BENTO | Lunch Box |
| BIRRU | Beer |
| BUNTAN | Pomelo |
| BUTA NIKU | Pork |
| BURI | Giant Yellowtail |
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C
| CHA | Tea |
| CHAWAN MUSHI | Steamed Egg Custard in Tea Cup |
| CHIMAKI | Rice Dumpling Wrapped with Bamboo Leaf |
| CHINMI | Savory Delicacy |
| CHIRIMENJAKO | Dried Baby Sardines |
| CHOMIRYO | Seasoning |
| CHUTORO | Flesh of Tuna from the Upper Belly |
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D
| DAIKON | Japanese Radish |
| DASHI | Bonito Stock |
| DENGAKU | Gratin with Miso Paste |
| DOBIN MUSHI | Steamed Tea Pot Soup |
| DOJO | Loach |
| DONBURI | Big Bowl Rice |
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E
| EBI | Prawn |
| EDA MAME | Soybean |
| EDOMAE ZUSHI | Migirizu Sushi |
| EL | Skate |
| ENOKITAKE | Winter Mushroom |
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F
| FU | Wheat Gluten |
| FUGU | Puffer |
| FUKA | Shark |
| FUKUJIN ZUKE | Pickles |
| FUNA | Goldfish |
| FUTO MAKI | Large-Roll Sushi |
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G
| GARI | Pickled Ginger |
| GESO | Tentacle |
| GINDARA | Black Cod |
| GINNAN | Ginkgo |
| GOBO | Burdock |
| GOHAN | Steamed Rice |
| GOMA | Sesame |
| GYOZA | Dumpling |
| GYU NIKU | Beef |
| GUNKAN MAKI | Battleship Sushi |
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H
| HACHI MITSU | Honey |
| HAJIKAMI | Ginger Shoot |
| HAKUSAI | Chinese Cabbage |
| HAMACHI | Yellowtail |
| HAMAGURI | Venus Clam |
| HAMO | Pike Conger |
| HANA SAKIGANI | Blue King Crab |
| HARUSAME | Vermicelli |
| HASHI | Chopsticks |
| HASU | Lotus Root |
| HATA | Grouper |
| HATAHATA | Sandfish |
| HAZE | Goby |
| HIKINIKU | Minced Meat |
| HINAMATSURI | Girls Festival |
| HIRAME | Halibut |
| HIYASHI | Chilled |
| HIYAYAKKO | Chilled Beancurd |
| HOBO | Bluefin Gurnard |
| HOCHO | Knife |
| HOKKIGAI | Surf Clam |
| HONE | Bone |
| HORENZO | Spinach |
| HOSO MAKI | Thin-rolled Sushi |
| HOTATEGAI | Scallop |
| HOYA | Sea Squirt |
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I
| ICHIGO | Strawberry |
| ICHIJIKU | Figs |
| IIDAKO | Baby Octopus |
| IKA | Squid |
| IKURA | Salmon Roe |
| IMO | Yam |
| ISAKI | Grunt |
| ISE EBI | Crawfish |
| ISH IYAKI | Stone Grill |
| ISOBE | Seaweed Favour Dishes |
| ITAMAE | The Sushi Chef |
| ITO YORI | Golden Thread |
| IWANA | Char |
| IWASHI | Sardine |
| IZAKAYA | Japanese Snack Bar Restaurant |
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J
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K
| KABOCHA | Pumpkin |
| KABU | Turnip |
| KAGAMI MOCHI | Glutenous Rice Cake |
| KAIBASHIRA | Muscle of Scallop |
| KAISEKIR YORI | Formal Full Course Meal |
| KAIWARE | Turnip Sprout |
| KAJIKI | Swordfish |
| KAKI | Pyster |
| KAMA | Rice Cooking Pot |
| KAMABOKO | Fish Paste Product |
| KAMASU | Barracuda |
| KAMO | Wild Duck |
| KANBUTSU | Grocery |
| KANI | Crab |
| KANPYO | Dried Gourd Strip |
| KANTEN | Agar-Agar |
| KARASHI | Mustard |
| KARASUMI | Mullet Roe |
| KAREI | Flounder |
| KATSU | Cutlet |
| KATSUO | Bonito |
| KAWAHAGI | Leather Jacket |
| KAWAMASU | Brook Trout |
| KAYU | Porridge |
| KAZUNOKO | Herring Roe |
| KEGANI | Horsehair Crab |
| KIKU | Chrysanthemum |
| KINKI | Big-hand Thorny Head |
| KINMEDAI | Alfonosino |
| KINOKO | Mushrooms |
| KISU | Whiting |
| KIZAMI | Slice |
| KOCHI | Flat Head |
| KOHADA | Gizzard Shad |
| KOI | Carp |
| KOME | Rice |
| KOMUGI | Wheat |
| KONBU | Seaweed Kelp |
| KONDATE | Menu |
| KONOMONO | Pickles |
| HONOSHIRO | Large Sardine |
| KOROMO | Batter |
| KOSHIKI | Strainer |
| HOSHO | Pepper |
| KOSO | Herbs |
| KUJIRA | Whale |
| KURAGE | Jelly Fish |
| KURI | Chestnut |
| KUROMAME | Black Bean |
| KURUMA EBI | Tiger Prawn |
| KURUMI | Walnut |
| KUSHI | Skewer |
| KUZU | Arrowroot Yam |
| KYURI | Cucumber |
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M
| MAGURO | Bluefin Tuna |
| MAKISU | Sushi Bamboo Mat |
| MAKI ZUSHI | Sushi Roll |
| MAME | Bean |
| MANAGATSUO | Pomfret |
| MANA ITA | Cutting Board |
| MANJU | Bun |
| MASU | Trout |
| MATSUBAGANI | Queen Crab |
| MEBARU | Rock Fish |
| MEJINA | Black Fish |
| MENTAIKO | Pollack Roe |
| MIRUGAI | Gaper |
| MISO SHIRU | Soybean Paste Soup |
| MOCHI GOME | Glutenous Rice |
| MOMIJI FU | Maple Gluten |
| MUZUKU | Shredded Seaweed |
| MURASAKI | Purple |
| MUSHIKI | Steamer |
| MUSUBI | Rice Ball |
| MUTSU | Japanese Bluefish |
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N
| NABE | Cooking Pot |
| NAGANEGI | Shanghai Onion |
| NAGASHI BAKO | Gelatin Mould |
| NAMA | Raw |
| NAMAKO | Sea Cucumber |
| NAMASU | Vinegar Dish |
| NAMAZU | Catfish |
| NASHI | Pear |
| NASU | Eggplant |
| NATTO | Fermented Soybean |
| NIJIMASU | Rainbow Trout |
| NINJIN | Carrot |
| NINNIKU | Garlic |
| NISHIN | Herring |
| NORI | Laver |
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O
| OBORO | Flesh of Chopped Fish |
| O-CHAZUKE | Rice Served with Tea |
| O-HITASHI | Cooked Vegetables in Chilled Bonito Soysauce |
| O-KARA | Beancurd Lees |
| OKOZE | Devil Singer |
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P
| PANKO | Bread Crumbs |
| PIIMAN | Capsicum |
| PONZU | Lemon Soy Sauce |
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R
| RAMEN | Chinese Wheat Noodle |
| RYORI | Cuisine |
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S
| SABA | Mackerel |
| SAKANA | Fish |
| SAKE | Ricewine-Salmon |
| SAKURA | Cherry |
| SAME | Shark |
| SANMA | Saury |
| SANSAI | Mountain Vegetables |
| SARA | Plate |
| SASA | Bamboo Leaves |
| SASHIMI | Sliced Raw Fish |
| SATO | Sugar |
| SATO IMO | Taro |
| SAWAGANI | River Crab |
| SAWARA | Spanish Mackerel |
| SAYORI | Halfbeak |
| SASAE | Turbo Gastropod |
| SEKI HAN | Red Bean Rice |
| SENBEI | Cracker |
| SHAKO | Mantis Shrimp |
| SHIIRA | Dorado |
| SHIITAKE | Black Mushroom |
| SHIMA AJI | Striped Jack |
| SHIO | Salt |
| SHIRA KO | Milt |
| SHIRA UO | Whitebait |
| SHIRUKO | Sweet Red Bean Soup |
| SHISHAMO | Capelin |
| SHISHITO | Green Pepper |
| SHISO | Perilla |
| SHITABIRAME | Sole |
| SHOCHU | Distilled Spirits |
| SHOGA | Ginger |
| SHO YU | Soy Sauce |
| SHUN | Season |
| SOBA | Buckwheat Noodle |
| SOMEN | Thin Wheat Noodle |
| SORAMAME | Broad Bean |
| SUDACHI | Lime |
| SUIKA | Watermelon |
| SUIMONO | Clear Soup |
| SUNIMONO | Vinegar Dishes |
| SUPPON | Turtle |
| SURME | Dried Cuttle-Fish |
| SUSKI | Sea Bass |
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T
| TACHIUO | Belt Fish |
| TAI | Red Snapper |
| TAIRAGI | Fan Shell |
| TAISHO EBI | King Prawn |
| TAKA NO TSUME | Red Pepper |
| TAKENOKO | Bamboo Shoot |
| TAKUANZUKE | Pickled Radish |
| TAMAGO | Egg |
| TAMA NEGI | Onion |
| TANISHI | Water Snail |
| TARA | Cod |
| TARABAGANI | King Crab |
| TARAKO | Cod Roe |
| TARE | Sauce |
| TATAKI | Seared |
| TEI SHOKU | Set Meal |
| TENPURA | Japanese Deep Fried |
| TERIYAKI | Grilling with Soy Sauce and Mirin |
| TOBIUO | Flying Fish |
| TOFU | Beancurd |
| TORI | Chicken |
| TORIGAI | Cockle |
| TORO | Belly of Tuna |
| TSUBUGAI | Turbo Whelk |
| TSUKEMONO | Pickles |
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U
| UDON | Thick Wheat Noodle |
| UME | Japanese Plum |
| UNAGI | Eel |
| UNI | Sea Urchin |
| URI | Gourd |
| USU ZUKURI | Thin Slice |
| UZURA | Quail |
| UZURA TAMA | Quail Egg |
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W
| WAGASHI | Japanese Confection |
| WAKAME | Seaweed |
| WAKASAGI | Pond Smelt |
| WAN | Bowl |
| WASABI | Japanese Mustard (similar to horseradish) |
| WASHOKU | Traditional Japanese Food |
| WATARIGANI | Bluish Crab |
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Y
| YAKI | Grill |
| YAKUMI | Condiments |
| YAMAME | Freshwater Trout |
| YASAI | Vegetables |
| YOKAN | Red Bean Pudding |
| YUBA | Dried Beancurd Sheet |
| YURINE | Lily Root |
| YUZU | Japanese Citron Mandarin |
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Z
| ZARU | Bamboo Sieve |
| ZENSAI MORIAWASE | Gourmet Platter |
| ZOSUI | Congee |
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