Japanese cuisine, known as “Washoku” (和食), is renowned for its emphasis on fresh ingredients, delicate flavors, and aesthetic presentation. Exploring Japanese food culture is a delightful journey that involves a wide range of ingredients and culinary techniques. Here are some essential words and phrases related to Japanese cuisine and ingredients:
1. 和食 (Washoku) – Japanese cuisine
The traditional food culture of Japan.
2. 寿司 (Sushi) – Sushi
Vinegared rice combined with various ingredients, such as raw fish, vegetables, or egg.
3. 刺身 (Sashimi) – Sashimi
Fresh, thinly sliced raw fish or seafood, served without rice.
4. 醤油 (Shōyu) – Soy sauce
A salty, umami-rich sauce made from soybeans, wheat, salt, and water.
5. 味噌汁 (Miso shiru) – Miso soup
A traditional Japanese soup made from fermented soybean paste (miso) and dashi broth.
6. ごはん (Gohan) – Rice
A staple food in Japanese cuisine, often served with various dishes.
7. ラーメン (Rāmen) – Ramen
Chinese-style wheat noodles served in a flavorful broth, often topped with various ingredients.
8. うどん (Udon) – Udon noodles
Thick wheat noodles served in a soy-based broth.
9. そば (Soba) – Soba noodles
Thin buckwheat noodles, often served chilled with dipping sauce or in a hot broth.
10. てんぷら (Tempura) – Tempura
Deep-fried seafood, vegetables, or other ingredients coated in a light batter.
11. 焼き鳥 (Yakitori) – Yakitori
Skewered and grilled chicken, often served with a savory sauce.
12. おでん (Oden) – Oden
A hot pot dish with various ingredients, such as boiled eggs, daikon radish, and fish cakes, simmered in a soy-based broth.
13. すき焼き (Sukiyaki) – Sukiyaki
A one-pot dish with thinly sliced beef, vegetables, and tofu, cooked in a sweet and savory soy-based broth.
14. しゃぶしゃぶ (Shabu-shabu) – Shabu-shabu
Thinly sliced meat and vegetables cooked in a hot pot, dipped in a savory sauce.
15. お寿司屋さん (Osushiya-san) – Sushi restaurant
A restaurant specializing in sushi.
16. 居酒屋 (Izakaya) – Izakaya
A Japanese-style pub serving various small dishes and drinks.
17. 甘味処 (Kamimiso) – Japanese sweets shop
A shop specializing in traditional Japanese sweets, or “wagashi.
18. 海鮮 (Kaisen) – Seafood
Fresh fish and other seafood products.
19. 野菜 (Yasai) – Vegetables
Fresh and seasonal vegetables used in Japanese cuisine.
20. 豆腐 (Tofu) – Tofu
Soybean curd, a versatile ingredient used in various dishes.
21. 生魚 (Nama-sakana) – Raw fish
Fish used in sashimi and sushi dishes.
22. 海苔 (Nori) – Seaweed
Dried seaweed sheets used in sushi and other dishes.
23. だし (Dashi) – Dashi
A flavorful broth made from ingredients such as bonito flakes, kombu seaweed, and dried shiitake mushrooms.
24. かつお節 (Katsuobushi) – Bonito flakes
Dried, fermented, and smoked skipjack tuna used to make dashi.
25. こんにゃく (Konnyaku) – Konnyaku
A jelly-like substance made from the konjac plant, often used in hot pots.
26. わさび (Wasabi) – Wasabi
A pungent green paste made from the wasabi plant, often served with sushi.
27. ざる (Zaru) – Bamboo sieve
A traditional bamboo sieve used to drain water from noodles.
28. 揚げ物 (Agerumono) – Fried food
Various dishes that are deep-fried, such as tempura.
29. 蒸し物 (Mushimono) – Steamed dishes
Dishes that are cooked by steaming, preserving their natural flavors.
30. 和食文化 (Washoku bunka) – Japanese food culture
The customs, traditions, and etiquette surrounding Japanese cuisine.
With this vocabulary, you can explore and appreciate the richness and diversity of Japanese food culture, from the art of sushi-making to the comforting flavors of traditional hot pot dishes. Japanese cuisine is not only delicious but also reflects the deep connection between nature, seasonality, and culinary craftsmanship. Enjoy your culinary journey into the world of Japanese gastronomy!
