A

> Aburaage | Fried Tofu

B

> Bento | Packed Lunch

C

D

> Daikon | “Large Root”, White Radish, Japanese Radish

> Dashi | Soup and cooking stock

E

> Edamame | “Twig Bean”, Immature Soybeans

F

> Furikake | Dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.

G

> Gobou | Greater Burdock, Edible Burdock

H

> Hotate | Scallop

I

> Inari | Pouch of fried Tofu willed with Sushi Rice

J

K

> Katsuo | Skipjack Tuna, commonly smoked and dried to make Katsuobushi

> Kigurumi | Full body costume

L

M

> Miso | Fermented Soybean Paste

> Mirin | Sweetend Sake

> Mikan | Tangerine, Mandarine

N

> Negi | Young onion, Welsh Onion, Leek

> Nigiri | Riceball

> Nori | Edible seaweed

O

> Onigiri | White rice commonly formed into triangular or oval shapes and often wrapped in Nori

P

> Ponzu | Citrus-based sauce

Q

R

> Ramen | Wheatnoodle dish, served in a meat- or fish-based broth

S

> Sakazuki | Flat Sake cup

> Sashimi | “Pierced Body”, Fresh, raw seafood sliced into thin pieces served with Shiso or shredded Daikon

> Shamoji | Rice scooper

> Shooyu | Soy sauce

T

> Tempura | Seafood or vegetables that have been battered and deep fried

> Teppanyaki | Style of japanese cuisine to cook food on an iron plate/griddle

> Tsukemono | “Pickled Things”, Pickles

U

> Umeboshi | “Dried Plum”, Pickle

V

W

> Washoku | Japanese cuisine

> Wakame | Brown Kelp

X

Y

> Yakisoba | Fried Wheatnoodles

Z

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