Aburaage — strongly fried tofu.
Adzuki bean — scarlet runner bean.
Amadzu — a sweet sauce.
Atsuage — the thick, strongly fried tofu.
Bantja — a nonfermented tea of the third collection.
Bifun — the pellucid noodles from a rice flour with potato starch adding.
Bento — a standard dial-up trditsionnoj meal in a box.
Vakame — strips of dried brown algae.
Vasabi — the Japanese radish, happens in powder form or Pastas. It is fabricated of a light green Japanese root "vasabi". A root torrefy, grind and triturate in Pasta. Vasabi it is traditionally used as seasoning to dry matter and sashimi. Besides, it dilute in various sauces.
Gammodoki — a fried tofu with vegetables.
Slashes — finely thread marinaded ginger of pink bloom. Traditionally moves from a land. It is used before each slice for refinement of the root from taste of the previous nutriment.
Gyokuro — a top grade nonfermented tea.
Gobo — a burdock root.
Gohan — fig.
Dajkon — a Japanese white redish — the long root of a small radish. Usually a redish cut on the long hair-lines or a tinder on the float. Dajkon helps to deduce the grease standing in an organism. The green, skinless small radish helps to assimilate fat nutriment and recovers standard digestion.
Dasi — a basic broth for soups.
Domburi — a sample dish from noodles with various components.
Don storms — a cup of boiled rice with various alternatives of priming: meat, eggs, the chicken.
Kamaboko, or tikuva, — the boiled fish fingers prepared from Pasta of white fish, sometimes tinctured in pink bloom.
Kamidzuae — dense egg sauce.
Kampyo — the dried pumpkin thread by strias.
Katsuobusi — dried fish flakes.
Kinako — a soyameal.
Kombu — a laminaria; a kelp, rich with calcium and other mineral substances; one of principal components for cooking dasi.
Konnjaku — zhelatinoobraznyj the chunk of pearl bloom prepared from a yams; happens light, dark and in a speck; in itself it is flavorless, but because of a honeycomb promptly incorporates flavour of a fluid in which one it is plotted; in cookery it is used in the form of thin long hairlines.
Kotja — black tea.
Noodles — second after rice the main dish in Japan. See ramen, udon, soba. Noodles move hot or cold, separately or in soup, sometimes it give the roasted.
Makidzusi — rice kolobok with a stuffing, inwrapped in nori.
Mattja — deleted in a dust gyokuro.
Mirin — sweet rice wine.
Miso — ferment leguminous Pasta. Rich with a protein, overfermented Pasta is plotted from Chinese beans, is customary with adding of barley, dark or light fig. of the Miso is used in soups and seasonings. Exists in various variations, from white to red, from sweetish to very salty.
Misosiru — soup from a miso soy-bean paste. Classic soup-MISO with slices of a kori-tofu (tofu), moves in misochkah. At first the fluid is drunk, then rods eat a tofu.
Mitsuba — the trifolium, a plant with a tender caulis and three plane leaves, by the form resembles a coriander or a parsley with plane leaves.
Momidzi irrigate — a white pulp of a grated redish with red pepper blobs; for its cooking a redish strip, make in it some holes, interpose slices of red pepper and a tinder on the float; the gained mass resembles leaves of a crimson maple in the autumn (momidzi).
Moti — wafers from a pounded glutinous rice.
Nabe — a pan, a frying pan, a bowl.
Naberyori — a type of dishes like ours in pots.
Natto — the boiled leavened Chinese beans having tenacious, viscous solid-to-liquid ratio. — Nibosi — dry sardinki for cooking dasi; use as appetizer with seasoning from I sow: add in soup, a miso and a soup from noodles.
Nigari — conventional Japanese thickener for tofu cooking. Nigari gain at brine steaming out.
Nigiridzusi — small rice kolobki with slices of a wet fish or any marine product with VA-sabi.
Nira — a smelly herbaceous plant allium.
Nori — the seaweed cultivated on plantations: underwater instal bamboo poles round which one seaweed curls; them assemble, wash, cut thin laminas and torrefy outdoor; contain a lot of iodine. Nori often it is used as a dressing, in it wrap rice globules or other yields, plot with tamari where use as seasoning.
Norimaki susi — rice kolobok with a stuffing, inwrapped in nori.
Okara — highly nourishing pulp of Chinese beans.
Osidzusi — rice in small wood jashchichke, on top decorated by a fish.
Otja — a nonfermented tea.
Ramen — noodles type. A dish taken from Chinese cuisine. An egg noodle.
Sajfun — noodles from leguminous starch.
Sake — rice vodka strength of 16-18 degrees.
Sambajdzu — sweet-sour sauce.
Somen — very thin Japanese wheaten noodles.
Sanz — Japanese green fragrant pepper, to nutriment go both leaves and a pod; from dried sansyo plot a dust.
Sasimi — the dish from a wet fish, usually moves with a soy-bean sauce and vasabi. There are various methods of a shortening of a fish, it some kind of sacramental, the various fish is cut and made up variously.
Satsumaage — fish globules, zharennye on gingelly oil.
Syoga — ginger.
Syodzin ryori — vegetarian nutriment.
I sow — the overfermented soy-bean sauce prepared from wheat, Chinese beans, water and sea salt.
Siitake — a type of the funguses cultivated on timber.
Sirataki — the pellucid noodles fabricated from
Siso — aromatic dark green or red leaves of a plant of a type of a begonia; green leaves are used in lettuces, red — for cooking of pickles.
Sitimi togarasi — a compound from seven spices; sansyo, pellets of a sesame and a rape, the mustard, two types of seaweeds, red pepper.
Soba — light-beige noodles from grechishnoj torments or from a speed key grechki and wheat. Thin white noodles. Sometimes comprises as well other ingredients, for example, a mountain yams or a milled nonfermented tea.
Submanagement information system — a sweet-sour root of a lotus.
Sukijaki — meat with vegetables in a broth.
Susi — rice kolobki with a wet fish, a seafood and vegetables.
Tarho — a sweet potato variety.
Temaki — the land form: wrapped in a laminaria tsilindrik rice from a fillet of a fish or vegetables inside.
Teppanjaki — «zharennyj on a ferrous plate»: at the modern Japanese restaurants the head cook costs about an incandescent plate (teppan) near to 6-8 having dinner people. Fish pieces, beef, vegetables are plotted before you and at once after that fall on a plate.
Terijaki — the sauce prepared from a soya bean, sake, Saccharum and spices. Also a title of a method of cooking of meal when nutriment marinate in a soy-bean sauce and wine (mirin, or a poppy). After fry on a grill and give in sauce terijaki.
Those-jushi is the Japanese noodles prepared manually.
Togarasi — hot red pepper.
Tororo — podliva from a yams, I sow, misosiru with adding of a hardhead, dried seaweed and eggs. • a tofu — a kori-tofu prepared from Chinese beans and nigari. It is used in soups, in vegetable dishes and for a dressing. The tofu is rich with proteins and does not contain some cholesterine. In it low content of grease and carbohydrates. It is used in nutriment in an unprepared, fried, marinaded and smoked type. Perfectly imbibes taste of various yields, it is perfect with them combining.
Tempura — a method of cooking of vegetables, fish, zapanirovannyh and fried in boilling vegetable oil. Moves with a soy-bean sauce and a redish dajkon. Tempura often moves with soup, rice, noodles or pickles.
Udon — the Japanese noodles prepared from wheat or from wheat with adding of its blossom clusters. Udon resembles the soft spaghettis.
Umebosi — acute marinaded small drainings of a dun or pink tone.
Futo poppies — dense ruletiki from rice with various speed keys of vegetables and a fish fillet, wrapped in a laminaria.
Hidziki — a kelp.
Hakodzusi — rice in small wood jashchichke, on top decorated by a fish.
Hasi — chopsticks.
Hijamugi — noodles type.
TSukemono — the general name for marinaded and salty yields.
JUba — dried skins of a soyamilk.