More restaurant menu items

13 December 2018 by wolfganghofmeier

Level: A1

Main source:

Enjoy your meal! .. itadakimasu .. いただきます!

油揚げ .. Abura-age: a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. Abura-age can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as atsu-age (厚揚げ) or nama-age (生揚げ). (Wikipedia)

アジ.. Aji: Horse mackerel.

小豆 .. Azuki: Red Bean soybeans for many pastries.

カステラ.. casutera .. Castella of Portuguese origin based sponge cake, the name derived from Castilla pao meaning "bread of Castile", now a classic of Japanese confectionery.

チャーハン or 炒飯 .. chāhan .. Chahan: a Japanese fried rice dish prepared with rice as a primary ingredient and a myriad of additional ingredients and seasonings. The dish is typically fried, and can be cooked in a wok. (Wikipedia)

ちゃんこー鍋 .. Chanko-nabe: Chanko hotpot, a preparation for Gargantuan sumo wrestlers, a kind of fondue high in calories and protein.

茶碗蒸し.. Chawan mushi: Egg casserole Japanese including various ingredients (shrimp, shiitake, fish or chicken ...).

出し.. Dashi: Fond composed of kombu broth and / or katsuobushi (dried bonito) or other dried fish. A basic taste that is found in many preparations, including miso soup.

大根 .. Daikon: Big and long Japanese white radish is rich in vitamin C, which is consumed mainly raw, grated (大根おろし..Daikon'oroshi) with shoyu or thinly sliced and cooked in stews.

.. Donburi: literally "bowl", also abbreviated to "don" as a suffix, less commonly spelled "domburi") is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice. (Wikipedia)

エビ .. Ebi: Shrimp.

フグ .. Fugu: Puffer Fish served as sashimi (slices are translucent), cooked in a pot or in hot sake. Fatal if the meat is poorly cut.

ご飯 .. Gohan: Japanese rice (grains are round and courts) nature and cooked that accompanies every meal like bread in France.

玉露 .. Gyokuro: Green tea (the finest in the country) of superior quality.

いくら .. Ikura: Salmon Eggs.

ヒジキ, 鹿尾菜 or 羊栖菜 .. Hijiki: a brown sea vegetable... Hijiki has been a part of the Japanese diet for centuries. It is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. (Wikipedia)

懐石 .. Kaiseki, 懐石料理 .. Kaiseki-ryōri : Quintessence of high traditional Japanese cuisine, kaiseki Ryôri originates from the tea ceremony. The primary purpose of this menu initially influenced by shojin kitchen, was to reveal the subtle flavors of green tea. Today, the term also refers kaiseki an exceptional meal. In this case, the Japanese use another character to designate these feasts.

カレー .. Karē: More sweet and spicy, this Japanese curry is different from the original Indian. It stands as one of the most popular dishes of the archipelago.

カツオブシ .. Katsuo-bushi: Chip used dried bonito dashi. Dried fish prepared in hard blocks from the skipjack tuna.

昆布 .. konbu .. Kombu: Large thick brown seaweed in the ocean flavor, so iodine but also sweet, rich in vitamins, calcium and potassium, essential ingredient in dashi. The best come from the waters around the island of Hokkaido. Long simmered because very rubbery, they become a tasty condiment beautifully presented in foil.

串カツ .. Kushi katsu: Kebabs fried fish, meat or vegetables surrounded by a thin layer of breadcrumbs.

マチャ .. Macha: green tea powder used in the tea ceremony.

麺つゆ .. Mentsuyu (Noodle Soup Base): Japanese soup base used in soba and udon noodle dishes. It’s made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes). There are two types of mentsuyu: kaketsuyu, which is poured hot over boiled noodles to make noodle soup, and tsuketsuyu which literally means “dipping soup” for chilled noodles. Mentsuyu is usually sold concentrated, so dilute with water before using.

みりん .. Mirin: Sweet Sake containing 40 to 50% sugar, low alcohol content. It is used in cooking as a seasoning product in many recipes.

味噌 .. Miso: Fermented soybean paste with wheat or rice and salt, essential ingredient in miso shiru (soup) and also seasoning vegetables.

, もち .. Mochi: rice paste sticky consumed for the holidays. Wikipedia: Every year, Japanese authorities warn people to cut mochi into small pieces before eating it. The Tokyo Fire Department even has a website offering tips on how to help someone choking on mochi.

.. Nabe: Japanese clay pot used in particular for oden. Also the name of dishes served in winter fondue.

納豆 .. Nattō: Viscous soybeans cooked and fermented at the consistency and very pronounced flavor, popular for breakfast with gohan.

煮物 .. Nimono: a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock flavored with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated. The base ingredients for a nimono is typically a vegetable, fish, seafood, or tofu, either singly, or in combination. The shiru stock for a nimono is generally dashi. Other than sake and soy sauce, the stock can be further flavored by mirin, sugar, salt, vinegar, miso, or other condiments. A heavy covered pot is used in making nimono in order to spread the heat evenly throughout the ingredients during the simmering process. (Wikipedia)

海苔 .. ノリ .. Nori: dried seaweed with a black green, iodized taste and presented as sheets of paper.

おでん .. Oden: Traditionally offered in the street by street vendors this dish that warms in winter, consists of fish pie, boiled eggs, daikon and tofu cooked in a fish broth.

おかず or お数; お菜; 御菜 .. O-kazu: a side dish to accompany rice; subsidiary articles of diet.[1] They are cooked and seasoned in such a way as to match well when eaten with rice, and are typically made from fish, meat, vegetable, or tofu. Nearly any food eaten with rice can be considered okazu, though it is distinct from furikake, which is meant specifically to add flavor to the rice itself rather than to be eaten alongside rice. In modern Japanese cuisine, o-kazu can accompany noodles in place of rice. (Wikipedia)

お好み焼き .. Okonomiyaki: Thick salty cake made from cabbage, eggs and "we love", a native of Hiroshima.

おにぎり .. Onigiri: Rice ball, sometimes wrapped in nori.

拉麺 .. ラーメン .. Râmen: Chinese wheat noodles more popular in Japan, usually served in broth.

.. Sake: rice wine.

刺し身 .. Sashimi: raw fish filet or finely cut pieces of seafood and served with soy sauce and wasabi.

せんべい .. senbei .. Sembei: savory rice crackers, crisp cookies those held at the cocktail hour the upper hand as the star of Japanese snacks to accompany a beer or Japanese sake.

煎茶 .. Sencha: Green tea aware appreciated for its refreshing flavor and green note.

しゃぶしゃぶ .. Shabu shabu: Flat thin beef slices dipped in a broth. Dietary fondue. Wikipedia: a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water.

シイタケ .. Shiitake: Mushroom Japanese to slightly smoky aroma. Dried, it can be stored in its packaging long.

しそ .. shisō .. Shiso: aromatic green or red leaf finenement serrated trim that can accompany a tuna sashimi and tempura be prepared. Native to the Himalayas, this plant from the mint family is delicately scented.

焼酎 .. Shōchū: Japanese distilled alcohol made set of various ingredients (barley, wheat, sweet potato ...).

生姜 .. Shōga: Ginger root. Grated, it perfumes many dishes.

精進料理 .. Shōjin ryōri: Imported from China in the thirteenth century, this vegetarian cardinal virtue is to keep body and healthy mind shojin mean for followers of Buddhism "get away from the distractions, purify his body," among others. refraining from any meat product. A good balanced diet improves the "way of the heart."

醤油 .. Shoyu: soy bean-based soy sauce, wheat or barley, water and sea salt. The best sauces are naturally fermented and especially without adding colors, preservatives or glutamate. Read the labels.

そば .. Soba: Noodles long and thin with buckwheat, appreciated especially in the north-east. Brown, they can be eaten hot in broth in winter and cold in summer dipped in a sauce. The water used for cooking (soba yu) is then proposed in soup or drink.

すき焼き .. Sukiyaki: Thin slices of beef grilled on a griddle, placed directly on the table, and proposed with vegetables, tofu and noodles. All enjoyed with a raw egg.

寿司 .. Sushi: Preparation best known abroad, sushi consists of cooked vinegared rice dumpling slightly and a slice of fish or raw seafood.

天ぷら .. Tempura: Food preparation of Portuguese origin made up of vegetables, fish or crustaceans coated with a paste of flour, water and egg yolk, fried in vegetable oil.

鉄板焼 .. Teppanyaki: friendly kitchen hot plate where often the restaurant, the celebrant makes the show.

塗布 .. Tofu: soy pâté, rich in vegetable protein, fatty acid, cholesterol free and low in calories. Fresh, dried or fermented, this pillar of Japanese cuisine will enjoy hot or cold, fried or soup. Food reference in Asia, curd neutral taste delicately permeates sauces and condiments that accompany it.

豚カツ .. とんかつ .. トンカツ .. Tonkatsu: pork (loin, boneless rib or filet) breaded and fried, traditionally presented on a bed of thinly sliced cabbage.

豆腐 .. Tofu: was introduced to Japan during the Nara period (late 8th century) by Zen Buddhist monks, who initially called it "Chinese curd" (唐腐 tōfu).[6] Much of tofu's early use in Asia was as a vegetarian substitute for meat and fish by Buddhist monks, especially those following Zen Buddhism. (Wikipedia)

とろ .. Toro: fat belly, melting and tasty, tuna (maguro). The best piece according to connoisseurs 中とろ chu-toro would be, not to mention the aka-mi meaning "red flesh." Finally, in tuna, everything is good!

漬物 .. Tsukemono: Pickles, pickled or brined vegetable condiment (cucumber, Japanese radish, eggplant ...) accompanying rice and sake. Each region claims to have the best tsukemono. One of the best snack for health.

うどん .. Udon: Thick white noodle wheat flour.

梅干し .. Umeboshi: Japanese pickled plum salt and dried. Acid taste, it supports simple Japanese white rice and sometimes is nestled in a onigiri.

うなぎ .. Unagi: Grilled eel, particularly popular in summer for, say, suffer less from hot weather.

わかめ .. Wakame: Algae green, great source of fiber, enhancing soup and salad. Generally, it is dried and preserved resents cooking.

わさび .. Wasabi: green horseradish essential condiment to accompany raw fish, this root is used as a spicy condiment.

和牛 .. Wagyu: Japanese beef with renowned meat tenderness and delicious flavor with a preference for pieces parsley, like the famous Kobe beef but also Matsusaka or Hida. According to some, the best beef in the world.

焼き鳥 .. Yakitori: Skewer traditionally grilled chicken on charcoal. Small pieces of meat, skin, liver or leeks up type menu.

湯葉 .. Yuba: Kyoto specialty, thin skin forming on the surface of soy milk.

ユズ .. Yuzu: Asian Citrus tangerine taste wild touch of lemon, this winter fruit with very fragrant skin and juicy little blends harmoniously with soy sauce in a sauce called ponzu, ideal to accompany sashimi and nabe.

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