THE ART OF
JAPANESE DINING

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