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THE ART OF
JAPANESE DINING
Glossary
GLOSSARY
BONITO
Medium-sized, ray-finned fish in the family of tuna and mackerel
DASHI
Α class of soup made with kombu seaweed and bonito flakes
GOMA WAKAME
Japanese salad with seaweed
IBERICO
Breed of pigs native to the southwest of the Iberian Peninsula
IKURA
Salmon roe (aka salmon caviar)
KANPYŌ
Sweet pumpkin cut into thin strips, either dried in the sun or dehydrated
KIMCHI
Traditional side dish made from pickled vegetables
ΚΙΖΑΜΙ
A shredded form of nori (seaweed)
ΜASAGO
Capelin fish roe
MATCHA
Green tea leaves powder
MISO
Soybean paste
MOCHI
Japanese rice cake
OROSHI
Grated radish
PONZU
A citrus-based sauce
SAKE
Japanese alcoholic beverage made by fermented rice
SANSHŌ
Japanese pepper
SHISO
A herb belonging to the mint family
SOBA
Buckwheat
TAKUAN
A pickled preparation of daikon radish
TOBIKO
Flying fish roe
TOFU
Food made from condensed soy milk
TOGARASHΙ
Japanese chili pepper
TORO
Tuna belly
WAGYU
Japanese beef cattle breed
WASABI
Green paste used as pungent condiment from a plant that grows naturally
in the mountains of Japan (aka Japanese horseradish)
YUZU
Japanese citrus fruit
YUZU KOSHO
Citrusy Japanese chili paste
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