Japanese food glossary

Here is a list of Japanese food glossary from A-Z. To save you time searching for each dish or type of food on the net, we have gathered them for you all on one page.

• Fukujin-zuke = Pickles often eaten along with Japanese curry. The finely chopped vegetables used in the pickle include Japanese radish, aubergine, lotus root and cucumber.
• Grilled Eel = Grilled Eel is usually served sliced and over a bowl of steamed rice with a thick sweet sauce drizzled on top.
• Gyudon = Gyu mean beef in Japanese while Don in short for rice bowl. Put them together and you get a gyudon – a hearty rice bowl topped with beef.
• Kakiage = Thinly cut vegetables which are then deep-fried with tempura batter.
• Kamaboko = Sometimes called a Japanese fish cake, Kamaboko is a processed seafood product often seen in Japanese cuisine.
• Karaage = Japanese-style friend chicken. The chicken is marinated in soy sauce, sake, ginger, and garlic then coated in potato starch.
• Mochi = A type of traditional Japanese rice cake that is made by pounded steamed sticky rice grains into a paste.
• Okonomiyaki = A Japanese savoury pancake, made with flour, eggs, shredded cabbage, and your choice of topping.
• Omu-rice = Omurice or omu-rice consists of an omelette made with fried rice wrapped in an egg omelette, usually topped with ketchup. 
• Onigiri = Riceballs filled with salmon or other delicious fillings. Typically wrapped in seaweed sheets and in a triangular shape. Can be without fillings and / or in a circle shape too.
• Somen = Thin noodles made of wheat and normally eaten cold in summer with a dipping sauce.
• Tonkotsu =  A style of ramen from Fukuoka that is made of a rich, pork broth, fresh noodles, soft-yolk eggs, and often comes with toppings like tender pork belly.
• Takoyaki = A ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. They are typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion.