Glossary of Japanese foods and related items. Please click on a letter below to jump to the alphabetical list of terms.

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Please click on the name to jump to a description of the item. Helpful pictures are also included for many of the items!

-Agar-agar (kanten)
-Boiled bamboo shoots (yude-takenoko)
-Burdock root (gobo)
-Chopsticks (o-hashi)
-Chrysanthemum leaves (shungiku)
-Daikon radish
-Daikon radish sprouts (kaiwarena)
-Dashi
-Dried/instant wakame seaweed
-Dried shaved bonito strands/flakes (itokaki/kezuribushi)
-Dried shiitake mushrooms
-Dried soba noodles
-Dried udon noodles
-Enoki mushrooms
-Ginger root (shoga)
-Ginkgo nuts (ginnan)
-Green nori seaweed flakes (aonori)
-Green perilla (aojiso)
-Grilled tofu (yakidofu)
-Hamaguri
-Horse mackerel (aji)
-Japanese hot mustard (wagarashi)
-Japanese onions
-Kabosu
-Kelp (konbu)
-Kusamochi
-Lotus root (renkon)
-Maitake
-Matsutake
-Miso
-Noodles
-Pickled red ginger (benishoga)
-Plain rice
-Portable gas stove
-Potato starch (katakuriko)
-Rice
-Rice cooker
-Rice vinegar (komezu)
-Roasted nori seaweed
-Sake
-Sakuramochi
-Sashimi-style tuna
-Seven-spice chili pepper (shichimi-togarashi)
-Shiitake mushrooms
-Shimeji mushrooms
-Short-grain white rice
-Sudachi
-Sushi
-Taro (satoimo)
-Tempura
-Teriyaki
-Thin deep-fried tofu (abura-age)
-Tiny dried shrimp (sakura-ebi)
-Tofu
-Toso
-Trefoil (mitsuba)
-Umeboshi
-Wasabi
-White turnip (kabu)
-Yam cake (konnyaku)
-Yam noodles (shirataki)
-Yellowtail (hamachi or buri)
-Yuzu


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