SUMMARY

Family eating from food trays

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INGREDIENTS . ZUTATEN

zairyoo　材料

Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.

A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.

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aamondo, アーモンド almonds

abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura　オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油　salad oil
tenpura abura 天婦羅油　tempura oil
tsubaki abura, see below

Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety

Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe

BUTA ... Pig and Pork (buta, ton 豚　ぶた) Schwein

Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage

Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring

choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings

Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten

Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け

Gobo, goboo 牛蒡 Burdock root

Goma 胡麻 sesame, seeds or goma abura ゴマ油　oil
shirogoma,white seeds. kurogoma, black seeds.
surigoma, crushed. kirigoma, cracked.
nerigoma, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
Sesame (til, tila, gingili) India goma, goma no hana (Japan)

Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers

haabu 　ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

Hanpen はんぺん (hanpei 半平／hanpen 半片) fluffy fish cake made of ground fish

Ichiyaboshi いちやぼし (【一夜干（し）) "dried for one night" air-dried fish

Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し

Jidori 地鳥 (じどり) Local Chicken types

Kaiso Sea Vegetables 海草Edible seaweeds, LIST

Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpyo かんぴょう(干瓢／乾瓢) dried gourd ribbons

Kanten 寒天 gelatine (mostly from agar agar)

Karashi からし(芥子／辛子) Japanese mustard, often in powder form to prepare fresh for use

Karee カレー　Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

Kinako 黄粉 "yellow powder", toasted soy bean flower
Sojabohnenmehl

Kinoko, take きのこ(茸／蕈／菌) mushrooms LIST

Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used

Ko 粉 kona flower

Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues

Kudamono, fruit ... LIST

Kuri no kanro-ni 栗の甘露煮　　chestnuts in syrup
Kanro-Ni, sweet simmering

Kurumi くるみ　(胡桃) walnuts Walnuss
Walnut (kurumi) as kigo

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten

Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking

Menrui ... all kinds of noodles 麺類 Nudeln

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Mirin みりん　味醂　ミリン ... sweet cooking ricewine, syrup rice wine

Miso paste 味噌

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

Mochi ricecakes, 餅 (もち) rice cakes

Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer

nagaimo, naga-imo ながいも（長芋）yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php

Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Natto, nattoo 納豆 fermented soy beans

Niku 肉　にく all kinds of meat from four-legged animals

Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor

Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩

Pan パン Bread
..... koppepan コッペパン　spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan　アンパン, meronpan　メロンパン　melon bread, and many more　
tsukudani toast 佃煮トースト

Panko パン粉 bread crumbs, often used as coating before deep-frying food

Rice お米　o-kome

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Sakana ... 魚 FISH of all kinds

Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒　sweet white rice wine,
..... amakuchi, 甘口　sweet
..... karakuchi, 辛口　dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO

Sansai 山菜　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame　水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku

Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel

shidashiya 仕出し屋 catering, delivery service

Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt 　塩 Salz

Shirasuboshi しらす‐ぼし (白子干し／白子乾し) blanched very small sardines
kigo for spring

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu　醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢　rice vinegar

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Tamago 卵　(たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations

Togarashi, toogarashi 唐辛子 red hot pepper

Tonkatsu soosu　豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ...　漬物

Udo, Spikenard, Japanese spikenard 独活（うど)

Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)

Wagyuu, wagyu 和牛 Japanese beef
http://www.jetro.org/trends/food_ingredients_wagyu.php

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo

Yasai 野菜　やさい　vegetables
Vegetables in the season, shun no yasai

Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß

Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon

Yuzu 柚子ゆず　citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan

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WASHOKU :
YASAI . Vegetable SAIJIKI

Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags

WASHOKU : INGREDIENTS

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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.

aburanuki あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.

aburu あぶる【焙る／炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.

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Aemono あえ物、和え物（あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます

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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ

Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks

agebitashi あげびたし【揚（げ）浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.

agedama あげだま【揚（げ）玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu　天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.

agedashi あげだし【揚（げ）出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !

ageni, age-ni あげに【揚（げ）煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)

aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !

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amani あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.

amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.

aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.

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aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !

araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.

ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる／中る】was choosen.

Im Mörser zerreiben

suribachi すりばち【擂り鉢／摺り鉢】 earthwear mortar
. . . CLICK here for Photos !

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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し

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iburi いぶり, ibusu　燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.

Iru いる (炒る /煎る) roasting, toasting

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting

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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit

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Kiru 切る cutting

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer

katsuramuki かつらむき(桂剥き)cutting a continuous thin peel

kazaribocho, kazari boochoo 飾り包丁 decorative cutting and slashing

mentori 面取り cutting and leveling edges

rangiri　乱切り chopping into chunks

sengiri せんぎり（千切り)　"one thousand cuts", shredding, cutting fine strips of cabbage, cutting carrots into juliennes

sogigiri そぎぎり (削ぎ切り) slant cutting, shaveing into slivers, for example the burdock roots

tazunagiri たづな切り（手綱切り) "cut like a horse bridle", braid cutting
often done with konnyaku pieces

toofu o kiru, dicing tofu in the hand

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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き　steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !

jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen

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Niru 煮る　simmering
nitsuke　煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !

Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.

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Onigiri おにぎり rice balls

Orosu おろす　grating
grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane　おろしがね　（下ろし金／卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮　下ろし器　grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.

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Shiokara ... salty and pugnant pickles 塩辛

Shiozuke しおづけ(塩漬（け）) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
©　More in the WIKIPEDIA !

Shogayaki ... Ginger Roast Meat 生姜焼き

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Suritsubusu すりつぶす(磨り潰す／擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢／摺り鉢)

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Tare, タレ　all kinds of sauces for dipping
amadare, あまだれ　甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ　味噌タレ　miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ　ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish

tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel

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tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
©　More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa

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WASHOKU
Tsukemono 漬物 Pickles
asazuke あさづけ【浅漬け】lightly pickled vegetables

Tsukimi, with an egg as "moon viewing" decoration

tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce

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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto

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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki and many more !

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Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨（ほげい） catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.

Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water

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These items are related to DARUMA SAN !

Akachochin CHOOCHIN, lanterns 提灯とだるま
Ame, dagashi <> Sweets 　飴、駄菓子
Anko, sweet bean paste Daruma 餡子だるま , だるまあん

Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱
Bon, 盆 a tray

CHA 茶　The world of TEA and Daruma

Coasters
Cookies だるまクッキー
Daruma sweets
Cups and Mugs
..... Guinomi ぐい飲み Tea Cups
Cup soup <> カップラーメン Cup Ramen, Cup Raamen

Fukutoku Senbei <> Waffles for Good Luck from Kanazawa
福徳せんべい

Gokoku hojo .. 五穀豊穣 (gokoku hoojoo)
Prayers for a Bountiful Harvest of the Five Grains

Hamburger Cotelettes KATSU Daruma Food
..... 合格祈願エビカツバーガー　to pass examinations
Hashi, O-Hashi ... Chopsticks お箸　おはし
Hashi oki ... chopstick rests 箸置き

Juken Food 受験フーズ Examination　Hell Food, January 2007

Kabocha Daruma as Pumpkinかぼちゃ達磨, かぼちゃだるま
Kagome Food for Exam Students カゴメ　
Kashigata 菓子型　＜＞　Cake Molds from wood
..... Kashigata 菓子型　Cake mold from iron
..... Kashi bin 菓子ビン <> Glass for cookies

Maekake ... Apron 前掛け
Mito Kōmon .. 水戸黄門 Tokugawa Mitsukuni 徳川光圀

Nabe ... だるま鍋 ... Cooking pot and restaurant
Natto 納豆 ... Fermented Beans
Noren ... Door Curtains 暖簾　のれん

Pan, Daruma pan だるまパン Daruma bread and
Daruma monaka だるまもなか Daruma wafers

Parfait Daruma ..... パフェだるま Food Art

RESTAURANTS . . . More . . . DARUMA Restaurants

Sable Cakes from Kawasaki 川崎大師名物大人気元祖ダルマサブレー
Salt and Pepper Shaker Shio Koshoo Ire . 塩コショウ入れ. 塩胡椒入れ

Sake, Ricewine and Daruma 酒.....
Sakazuki　杯 small cups / 達磨タンブラー . Tumbler Daruma

Sankuro, Dondo Yaki and Spring Fire Ceremonies 三九郎とだるま　
(Sankuroo)
Sara - Plates お皿にだるま
Senbei だるませんべい Rice Crackers
Sencha 煎茶　＜＞　Tea with Daruma see > CHA
Shamoji しゃもじ　＜＞　Rice Spoon, Ladle
Snacks with Daruma スナック Food
Soba 蕎麦　そば　＜＞ Daruma Eating Buckwheat Noodles

TABEMONO More about FOOD with Daruma
Tamago ... 卵だるま, たまごだるま, タマゴダルマEggs and Daruma

TEA and Daruma : Cha
The world of TEA and Daruma Introduction

Tokkuri ― Drinking Hot Sake with Daruma　　徳利とだるま
Tsumayooji (tsumajoji) 爪楊枝　つまようじ　＜＞　Toothpicks-holder

Udon Noodles with Daruma 達磨にうどん　ウドン

Vinegar Tasters, The three Vinegar Tasters of Chinese Art

Wasabi わさびだるま　Japanese Horseradish called "Daruma"

Yunomi ― Drinking Tea with Daruma　　湯のみとだるまさん/ Guinomi

source : Daruma Food LINKS

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WASHOKU - Japanese Food Culture and Cuisine

1/10/2008

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