Travel Reference
In-Depth Information
321
I'm a vegetarian.
Bejitarian desu.
I can't eat meat/pork.
Oniku/butaniku ga taberemasen.
I'm allergic to . . .
. . . no alelugii desu.
Nuts
Nattsu/kinomi
Milk
Gyuunyuu/miruku
Shellfish
Kai
Food
Anago
Conger eel
Ayu
A small river fish, or sweet fish; a delicacy of western Japan
Chu-hai Shochu
Shochu (see below) mixed with soda water and flavored with syrup
and lemon
Dengaku
Lightly grilled tofu (see below) coated with a bean paste
Dojo
Small, eel-like river fish, or loach
Fugu
Pufferfish (also known as blowfish or globefish)
“Genghis Khan”
or
Jingisu khan
Mutton and vegetables grilled at your table
Gohan
Rice
Gyoza
Chinese fried pork dumplings
Kaiseki
Formal Japanese meal consisting of many courses and served originally dur-
ing the tea ceremony
Kamameshi
Rice casserole topped with seafood, meat, or vegetables
Kushiage
(also
kushikatsu
or
kushiyaki
)
Deep-fried skewers of chicken, beef, sea-
13
food, and vegetables
Maguro
Tuna
Makizushi
Sushi (see below), vegetables, and rice rolled inside dried seaweed
Miso
Soybean paste, used as a seasoning in soups and sauces
Miso-shiru
Miso soup
Mochi
Japanese rice cake
Nabe
A one-pot stew, usually cooked at the table
Nattoo
Fermented soybeans
Nikujaga
Stew of beef, potato, and carrot, flavored with sake (see below) and soy
sauce; popular in winter
Oden
Fish cakes, hard-boiled eggs, and vegetables, simmered in a light broth
Okonomiyaki
Thick pancake filled with meat, fish, shredded cabbage, and vegeta-
bles or noodles, often cooked by diners at their table
Ramen
Thick, yellow Chinese noodles, served in a hot soup
Sake
(also
Nihon-shu
) Rice wine
Sansai
Mountain vegetables, including bracken and flowering fern
Sashimi
Raw seafood
Shabu-shabu
Thinly sliced beef quickly dipped in boiling water and then dipped in
a sauce
Shochu
Japanese whiskey, made from rice, wheat, or potatoes
Shojin-ryori
Japanese vegetarian food, served at Buddhist temples
Shooyu
Soy sauce
