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Japanese Cuisine Glossary
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A Mini-Glossary of Japanese Dishes
Korokke
Deep-fried and breaded croquettes, often consisting of mashed potatoes and minced meats.
Nigirizushi
Often called finger sushi because of its shape; seasoned cold Japanese rice shaped like a finger is topped with a variety of ingredients, including slices of raw fish. The hotness comes from wasabi, Japanese green horseradish.
Okonomiyaki
A giant savory pancake cooked right in front of you on a hot plate. You choose the ingredients and make it yourself.
Sashimi
Slices of raw fish.
Shabu-shabu
Thinly sliced beef and a variety of vegetables are dipped into a bubbling broth and quickly cooked. A selection of special dipping sauces are used.
Tempura
A delectable variety of seafood and vegetables are deep-fried in a crispy, light batter.
Tonkatsu
Fried breaded pork cutlets served with a sauce.
Yakitori
Various parts of chicken and vegetables threaded on bamboo skewers and grilled over charcoal. During cooking, it is flavored with either salt or brushed with a mildly sweet soy sauce.
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