Japanese Menu Guide

Arare: crisp rice crackers seasoned with soy sauce
Azuki: sweetened red or black beans
Daikon: a member of the turnip family (similar to radish)
Kamaboko: fish cake made from white fish
Kanten: gelatin dessert made out of seaweed
Katsudon: fried pork cutlet
Kuromame: black beans
Manju: sweet bean paste buns
Mirin: sweetened rice wine
Miso: thick fermented soybean paste
Mochi: also called sweet or sticky rice (made into cakes)
Musubi: rice ball wrapped in seaweed
Namasu: salad of vegetables in a vinegar sauce
Nishime: vegetables with pork or chicken
Nori: dried, compressed seaweed
Okazu-ya: Japanese delicatessen
Panko: flour meal used for breading
Sake: rice wine
Sashimi: thin slices of very fresh salt water fish
Sekihan: rice and red beans
Senbei: sweet rice crackers
Shabu Shabu: meat and vegetables in a simmering broth
Shiitake: large mushrooms with dark caps
Shira Ae: vegetable and tofu salad
Shumai: small steamed dumplings
Soba: slender buckwheat noodle
Somen: thin and delicate rice noodles
Sukiyaki: meat, bean curd, vegetables cooked in soy sauce and sugar
Sushi: cold vinegar rice garnished with raw fish
Takuwan: pickled daikon or turnip
Tempura: vegetables, meat, or seafood quick-fried in light egg batter
Teppanyaki: style of dining where chefs cook food at your table
Teriyaki: soy based, sweet and salty flavoring used on beef, chicken and other foods
Tobiko: orange-reddish roe of the flying fish
Tofu: white soybean curd
Tonkatsu: breaded, deep-fried pork cutlet
Tsukemono: pickled vegetables
Udon: thick wheat noodles
Wasabi: similar to horseradish but green and hotter
Yaki Tori Kushi: chicken on a

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