Japanese cuisine

Ken T.
91 words 21 learners

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  1. pan-fry
    fry in a pan
    Grilled and pan-fried dishes (yakimono (焼き物)), stewed/simmered dishes (nimono (煮物)), stir-fried dishes (itamemono (炒め物)), steamed dishes (mushimono (蒸し物)), deep-fried dishes (agemono (揚げ物)), sashimi, soups (suimono (吸い物) and shirumono (汁物)), pickled, salted, and dressed foods (tsukemono (漬け物), aemono (和え物), sunomono (酢の物)), chinmi
    [edit] Sweets and SnacksMain article: List of Japanese dishes#Sweets and snacks (okashi (お菓子), oyatsu (おやつ))
    Japanese-style sweets (wagashi, 和菓子), old-fas...
  2. deep-fry
    cook by immersing in fat
    Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.
  3. fish cake
    a fried ball or patty of flaked fish and mashed potatoes
    Kamaboko, known locally as fish cake, is a staple of saimin, a noodle soup invented in and extremely popular in the state.
  4. skipjack tuna
    oceanic schooling tuna of considerable value in Pacific but less in Atlantic; reaches 75 pounds; very similar to if not the same as oceanic bonito
    Meat-eating has been rare until fairly recently due to restrictions of Buddhism.[citation needed] However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes).
  5. soy sauce
    a brown liquid used to flavor food
    These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.
  6. sea squirt
    ascidian that can contract its body and eject streams of water
    Kubotsuki consisted of small balls of fermented sea squirt, fish or giblets along with jellyfish and aemono.
  7. soman
    a nerve agent easily absorbed into the body
    Hamo (a type of fish, often eel)[27] and somen: Gion Festival.
  8. noodle
    a ribbonlike strip of pasta
    (July 2008)

    This article is part of the series
    Japanese cuisine
    日本料理
    Regional cuisines[show]Main article
    Okinawan cuisine • Yōshoku

    Ingredients[show]Bento • Main dishes • Desserts • Noodles • Sashimi • Sushi

    Preparation and cooking[show]Stir frying • Double steaming • Red cooking

    Utensils[show]List of Japanese cooking utensils
    Rituals & Festivals[show]Etiquette • Kaiseki • Japanese New Year


    Japan portal
    v ·d ·e


    Kaiseki cuisineJapanese cuisine...
  9. cuisine
    the manner of preparing food or the food so prepared
    (July 2008)

    This article is part of the series
    Japanese cuisine
    日本料理
    Regional cuisines[show]Main article
    Okinawan cuisine • Yōshoku

    Ingredients[show]Bento • Main dishes • Desserts • Noodles • Sashimi • Sushi

    Preparation and cooking[show]Stir frying • Double steaming • Red cooking

    Utensils[show]List of Japanese cooking utensils
    Rituals & Festivals[show]Etiquette • Kaiseki • Japanese New Year


    Japan portal
    v ·d ·e


    Kaiseki cuisineJapanese cuisine...
  10. sushi
    cold rice and vinegar topped or rolled with raw fish
    (July 2008)

    This article is part of the series
    Japanese cuisine
    日本料理
    Regional cuisines[show]Main article
    Okinawan cuisine • Yōshoku

    Ingredients[show]Bento • Main dishes • Desserts • Noodles • Sashimi • Sushi

    Preparation and cooking[show]Stir frying • Double steaming • Red cooking

    Utensils[show]List of Japanese cooking utensils
    Rituals & Festivals[show]Etiquette • Kaiseki • Japanese New Year


    Japan portal
    v ·d ·e


    Kaiseki cuisineJapanese cuisine...
  11. teriyaki
    meat or seafood marinated in soy sauce and grilled or broiled
    Many chains developed uniquely Japanese versions of American fast food such as the teriyaki burger, kinpira rice burger, fried shrimp burgers, and green tea milkshakes.


    kind of pork cutlet, TonkatsuCurry, which was originally imported from India into Japan by the British in the Meiji era, was first adopted by the Imperial Japanese Army, eventually leading to its presence in Japanese cuisine.
  12. tempura
    vegetables and seafood dipped in batter and deep-fried
    Taiwanese versions of tempura, only barely resembling the original, is known as 天婦羅 or 甜不辣 (tianbula) and is a famous staple in night markets in northern Taiwan.
  13. miso
    a fermented soybean paste used in Japanese food
    These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.
  14. wheat gluten
    gluten prepared from wheat
    Japanese pancake, OkonomiyakiWhile "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout Japan and is no longer considered as such, many regional specialties survive to this day, with some new ones still being created.

    [edit] IngredientsSee also: List of Japanese ingredients, Category:Japanese ingredients
    The following is a list of ingredients found in Japanese cuisine:

    Rice
    Beans
    Eggs
    Fl...
  15. sea bream
    any of numerous marine percoid fishes especially (but not exclusively) of the family Sparidae
    Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant).
  16. pine nut
    edible seed of any of several nut pines especially some pinons of southwestern North America
    Desserts would have included Chinese cakes, and a variety of fruits and nuts including pine nuts, dried chestnuts, acorns, jujube, pomegranate, peach, apricot, persimmon and citrus.
  17. Tang dynasty
    the imperial dynasty of China from 618 to 907
    After the sixth century, Japan directly pursued the imitation of Chinese culture of the Tang dynasty.[6]
  18. deep-fried
    cooked by frying in fat
    Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.
  19. side dish
    a dish that is served with, but is subordinate to, a main course
    The word pan is a loanword originally taken from Portuguese.
    [edit] Main dishesMain article: List of Japanese dishes#Common Japanese main and side dishes (okazu, おかず)
    There are many dishes that are considered part of Japan's national cuisine today.
  20. slurp
    eat or drink noisily
    The Japanese customarily slurp ramen soup.
  21. sea urchin
    a small sea creature with a soft body in a spiny shell
    These include pasta with prawns, lobster (a specialty known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with a different species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of the Puglia region).
  22. soy
    the most highly proteinaceous vegetable known
    These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.
  23. fresh foods
    food that is not preserved by canning or dehydration or freezing or smoking
    The four types of food present at a banquet consisted of dried foods (himono), fresh foods (namamono), fermented or dressed food (kubotsuki), and desserts (kashi).
  24. daikon
    radish of Japan with a long hard durable root eaten raw or cooked
    Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes, and in the raw egg when preparing tamago kake gohan ("egg on rice").
  25. abalone
    a large edible marine gastropod with an ear-shaped shell
    Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant).
  26. sesame oil
    oil obtained from sesame seeds
    Sesame oil was used, but rarely, as it was of great expense to produce.[17]
  27. eating place
    a building where people go to eat
    However, the advertised shōjin ryōri at public eating places includes some non-vegetarian elements.
  28. ingredient
    a component of a mixture or compound
    (July 2008)

    This article is part of the series
    Japanese cuisine
    日本料理
    Regional cuisines[show]Main article
    Okinawan cuisine • Yōshoku

    Ingredients[show]Bento • Main dishes • Desserts • Noodles • Sashimi • Sushi

    Preparation and cooking[show]Stir frying • Double steaming • Red cooking

    Utensils[show]List of Japanese cooking utensils
    Rituals & Festivals[show]Etiquette • Kaiseki • Japanese New Year


    Japan portal
    v ·d ·e


    Kaiseki cuisineJapanese cuisine...
  29. dine out
    eat at a restaurant or at somebody else's home
    To sit in a seiza position, one kneels on the floor with their legs folded under the thighs and the buttocks are rested on the heels of feet.(Lin ) (“dining out in japan”, 1997)

    When dining out in a restaurant, the host will guide you to your seat and it is polite to wait to be seated.
  30. utensil
    an implement for practical use
    (July 2008)

    This article is part of the series
    Japanese cuisine
    日本料理
    Regional cuisines[show]Main article
    Okinawan cuisine • Yōshoku

    Ingredients[show]Bento • Main dishes • Desserts • Noodles • Sashimi • Sushi

    Preparation and cooking[show]Stir frying • Double steaming • Red cooking

    Utensils[show]List of Japanese cooking utensils
    Rituals & Festivals[show]Etiquette • Kaiseki • Japanese New Year


    Japan portal
    v ·d ·e


    Kaiseki cuisineJapanese cuisine...
  31. food court
    an area where fast food is sold
    There are also many casual 'food court' restaurants that cook fast food such as soft shell crab udon, tempura, and many other dishes.
  32. seafood
    edible fish or shellfish or roe etc
    As Japan is an island nation, its people eat a lot of seafood.
  33. alcoholic beverage
    a liquor or brew containing alcohol as the active agent
    It is usually boiled on a skewer in broth and sold from street restaurant carts where they can be eaten with alcoholic beverage, especially soju.
  34. Americanize
    make American in character
    The cheaper Italian places in Japan tend to serve more Americanized versions of Italian foods, which often vary wildly from the versions found in Italy or in other countries.
  35. pasta
    shaped and dried dough made from flour and water and sometimes egg
    However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported breakfast cereals are limited to flakes or granola.
  36. tofu
    a soft, white, cheeselike food made from soybeans
    (July 2009)

    Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup and okazu (おかず) — dishes made from fish, meat, vegetable, tofu and the like — to add flavor to the staple food.
  37. white rice
    having husk or outer brown layers removed
    Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away.
  38. meat-eating
    relating to or describing organisms that feed on animals
    Meat-eating has been rare until fairly recently due to restrictions of Buddhism.[citation needed] However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes).
  39. jujube
    spiny tree having dark red edible fruits
    Desserts would have included Chinese cakes, and a variety of fruits and nuts including pine nuts, dried chestnuts, acorns, jujube, pomegranate, peach, apricot, persimmon and citrus.
  40. giblet
    edible viscera of a fowl
    Kubotsuki consisted of small balls of fermented sea squirt, fish or giblets along with jellyfish and aemono.
  41. health food
    any natural or prepared food popularly believed to promote good health
    Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia.
  42. grilled
    cooked over an outdoor grill
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  43. jellyfish
    a marine animal with a bulbous body and long tentacles
    Kubotsuki consisted of small balls of fermented sea squirt, fish or giblets along with jellyfish and aemono.
  44. localize
    concentrate on a particular place or spot
    For pizza delivery, Pizza Hut and Domino's can easily be found in major cities, although the menus are localized.
  45. prawn
    shrimp-like crustacean often used as food
    These include pasta with prawns, lobster (a specialty known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with a different species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of the Puglia region).
  46. flavoring
    something added to food primarily for the savor it imparts
    Contents [hide]
    1 History
    1.1 Ancient era - Heian period
    1.2 Kamakura period
    1.3 Modern era
    2 Staple foods (Shushoku)
    3 Main dishes
    4 Sweets and Snacks
    5 Beverages
    5.1 Sake and shōchū
    6 Flavorings
    7 Imported and adapted foods
    7.1 Yōshoku
    8 Regional cuisine
    9 Ingredients
    10 Traditional table settings
    11 Dining etiquette
    12 Dishes for special occasions
    13 Foreign food
    14 Cuisine outside Japan
    15 See also
    16 References
    17 Bibliography
    18 External links


    [e...
  47. processed
    subjected to a special treatment
    Vegetable consumption has dwindled while processed foods have become more prominent in Japanese households due to the rising costs of general foodstuffs.[23]

    [edit] Staple foods (Shushoku)There are many staple foods that are considered part of Japan's national cuisine today.
  48. domesticate
    make fit for cultivation and service to humans
    Chickens were often domesticated as pets,[citation needed] while cattle and horses were rare and treated as such.
  49. staple
    material suitable for manufacture or use or finishing
    Contents [hide]
    1 History
    1.1 Ancient era - Heian period
    1.2 Kamakura period
    1.3 Modern era
    2 Staple foods (Shushoku)
    3 Main dishes
    4 Sweets and Snacks
    5 Beverages
    5.1 Sake and shōchū
    6 Flavorings
    7 Imported and adapted foods
    7.1 Yōshoku
    8 Regional cuisine
    9 Ingredients
    10 Traditional table settings
    11 Dining etiquette
    12 Dishes for special occasions
    13 Foreign food
    14 Cuisine outside Japan
    15 See also
    16 References
    17 Bibliography
    18 External links


    [e...
  50. pickled
    (used of foods) preserved in a pickling liquid
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  51. convenience store
    a store selling a limited variety of food and household items
    Skewered versions of oden is a common convenience store item in Shanghai where it is known as aódiǎn (熬点).
  52. giblets
    edible viscera of a fowl
    Kubotsuki consisted of small balls of fermented sea squirt, fish or giblets along with jellyfish and aemono.
  53. shellfish
    aquatic invertebrate, often with a shell
    Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant).
  54. distill
    undergo condensation
    Shōchū is a spirit most commonly distilled from barley, sweet potato, or rice.
  55. seasoning
    something added to food primarily for the savor it imparts
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  56. egg on
    urge on; cause to act
    Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes, and in the raw egg when preparing tamago kake gohan ("egg on rice").
  57. flavor
    the taste experience when a savory condiment is taken into the mouth
    Contents [hide]
    1 History
    1.1 Ancient era - Heian period
    1.2 Kamakura period
    1.3 Modern era
    2 Staple foods (Shushoku)
    3 Main dishes
    4 Sweets and Snacks
    5 Beverages
    5.1 Sake and shōchū
    6 Flavorings
    7 Imported and adapted foods
    7.1 Yōshoku
    8 Regional cuisine
    9 Ingredients
    10 Traditional table settings
    11 Dining etiquette
    12 Dishes for special occasions
    13 Foreign food
    14 Cuisine outside Japan
    15 See also
    16 References
    17 Bibliography
    18 External links


    [e...
  58. specialty
    an asset of special worth or utility
    Japanese cuisine.

    [edit] Regional cuisineMain article: Japanese regional cuisine
    Japanese cuisine offers a vast array of regional specialties known as kyōdo ryōri (郷土料理), many of them originating from dishes prepared using traditional recipes with local ingredients.
  59. in the raw
    (used informally) completely unclothed
    Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes, and in the raw egg when preparing tamago kake gohan ("egg on rice").
  60. simmer
    boil slowly at low temperature
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  61. etiquette
    rules governing socially acceptable behavior
    (July 2008)

    This article is part of the series
    Japanese cuisine
    日本料理
    Regional cuisines[show]Main article
    Okinawan cuisine • Yōshoku

    Ingredients[show]Bento • Main dishes • Desserts • Noodles • Sashimi • Sushi

    Preparation and cooking[show]Stir frying • Double steaming • Red cooking

    Utensils[show]List of Japanese cooking utensils
    Rituals & Festivals[show]Etiquette • Kaiseki • Japanese New Year


    Japan portal
    v ·d ·e


    Kaiseki cuisineJapanese cuisine...
  62. steamed
    cooked in steam
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  63. low-budget
    made on or suited to a limited budget
    Sushi, sashimi, and instant ramen are highly popular at opposite ends of the income scale, with instant ramen being a common low-budget meal.
  64. commoner
    a person who holds no title
    Commoners used a legless table called a oshiki, while nobility used a lacquered table with legs called a zen.
  65. cutlet
    thin slice of meat usually fried or broiled
    Many chains developed uniquely Japanese versions of American fast food such as the teriyaki burger, kinpira rice burger, fried shrimp burgers, and green tea milkshakes.


    kind of pork cutlet, TonkatsuCurry, which was originally imported from India into Japan by the British in the Meiji era, was first adopted by the Imperial Japanese Army, eventually leading to its presence in Japanese cuisine.
  66. sticky
    having the sticky properties of an adhesive
    Japanese rice is short grain and becomes sticky when cooked.
  67. topping
    a flavorful addition on top of a dish
    Corn, mayonnaise, and seafood toppings are popular.
  68. soybean
    the most highly proteinaceous vegetable known
    Their banquet settings consisted of a bowl of rice and soup, along with chopsticks, a spoon, and three seasonings which were salt, vinegar and hishio, which was a fermentation of soybeans, wheat, sake and salt.
  69. green tea
    tea leaves that have been steamed and dried without fermenting
    Many chains developed uniquely Japanese versions of American fast food such as the teriyaki burger, kinpira rice burger, fried shrimp burgers, and green tea milkshakes.


    kind of pork cutlet, TonkatsuCurry, which was originally imported from India into Japan by the British in the Meiji era, was first adopted by the Imperial Japanese Army, eventually leading to its presence in Japanese cuisine.
  70. persimmon
    any of several tropical trees of the genus Diospyros
    Desserts would have included Chinese cakes, and a variety of fruits and nuts including pine nuts, dried chestnuts, acorns, jujube, pomegranate, peach, apricot, persimmon and citrus.
  71. condiment
    a preparation to enhance flavor or enjoyment
    Brazilians are particularly fond of yakisoba, which is readily available in all supermarkets, and often included in non-Japanese restaurant menus.

    [edit] See alsoBento
    Cuisine of Okinawa
    Fake food in Japan
    Iron Chef
    Japanese culture
    Japanese New Year
    Kaiseki
    List of Japanese condiments
    List of Japanese cooking utensils
    Food portal
    List of Japanese dishes
    List of Japanese ingredients


    [edit] References
  72. communal
    for or by a group rather than individuals
    Communal dish When taking food from a communal dish, unless they are family or very close friends, one should turn the chopsticks around to grab the food; it is considered more sanitary.
  73. fermentation
    breaking down an organic substance, as sugar into alcohol
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  74. bream
    any of numerous marine percoid fishes especially (but not exclusively) of the family Sparidae
    Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant).
  75. chef
    a professional cook
    Court chefs would prepare many of the vegetables sent as tax from the countryside.
  76. dumpling
    a small ball or strip of boiled or steamed dough
    These dishes include:

    Botamochi, a sticky rice dumpling with sweet azuki paste served in spring, while the term Hagi/Ohagi is used in autumn.
  77. broth
    liquid in which meat and vegetables are simmered
    Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
  78. gluten
    a protein in wheat and other grains that makes dough elastic
    Japanese pancake, OkonomiyakiWhile "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout Japan and is no longer considered as such, many regional specialties survive to this day, with some new ones still being created.

    [edit] IngredientsSee also: List of Japanese ingredients, Category:Japanese ingredients
    The following is a list of ingredients found in Japanese cuisine:

    Rice
    Beans
    Eggs
    Fl...
  79. bad manners
    impoliteness resulting from ignorance
    Using chopsticks to spear food or to point is also frowned upon and it is considered very bad manners to bite chopsticks.
  80. pheasant
    a wild game bird with long narrow tail feathers
    Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant).
  81. seaweed
    plant growing in the sea, especially marine algae
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  82. dine in
    eat at home
    Tatami mats can be easily damaged and are hard to clean, thus shoes or any type of footwear are always taken off when stepping on tatami floors. ("japanese table manners," 2008) When dining in a traditional tatami room, sitting upright on the floor is common.
  83. high-class
    pretentiously elegant
    Many Italian dishes are changed, however high-class Japanese chefs have preserved many Italian seafood dishes that are forgotten in other countries.
  84. lacquer
    a black resinous substance that is used as a natural varnish
    Commoners used a legless table called a oshiki, while nobility used a lacquered table with legs called a zen.
  85. packaged
    enclosed in a package or protective covering
    It would be hard to find a metropolitan area where it is not available, with some major supermarkets stocking pre-packaged options.
  86. artistry
    great skill, imagination, or creative ability
    Before touching the food, it is polite to compliment the host on her artistry.(Lewis,
  87. nutritional
    of or relating to or providing nutrition
    The court cuisine which had prior to this time emphasized flavor and nutritional aspects changed to a highly ceremonial and official role.[19]
  88. apricot
    a yellow to rosy-colored fruit resembling a small peach
    Desserts would have included Chinese cakes, and a variety of fruits and nuts including pine nuts, dried chestnuts, acorns, jujube, pomegranate, peach, apricot, persimmon and citrus.
  89. vinegar
    a sour-tasting liquid used as a condiment or preservative
    The dishes consumed after the 9th century included grilled fish and meat (yakimono), simmered food (nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat (atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickled vegetables (tsukemono) that were cured in salt to cause lactic fermentation.
  90. buckwheat
    an annual Asian plant with edible seeds and pinkish-white flowers
    Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavorings.
  91. salted
    (used especially of meats) preserved in salt
    Dried fish and fowl were thinly sliced (e.g. salted salmon, pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant).
Created on Sat Dec 17 07:28:08 EST 2011

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