Term list
A
相生（Aioi）
From the fact that the image of a good couple of relationship, is used as a cooking and decoration of the wedding and auspicious occasion.
合い肴 （Aizakana）
Put in between pottery and boiled, fried, steamed.
相乗り（Ainori）
The time of Ready-To-Eat, that moles of different cooking two or more in one of the vessel.
青煮（Aoni）
Vividly put out cooking method the color of the vegetables. Referred to as Ironi, dishes simmer the Japanese peculiar to make use of the material.
煽る（Aoru）
Passing through a lightly heat.
青寄せ（Aoyose）
Coloring material in order to make the green in marinated of clothing (buds miso, etc.) and sink products.
赤鍋（Akanabe）
That of copper pot. Copper has been applied tin argument because the patina comes out, become beautiful color. From its appearance it is referred to as a "Akanabe".(aka is red)
上がり（Agari）
Originally in the words of the red-light district, tea things. It is named after the customers were ground tea to the woman that embarrassed the spare time not stick Story.
赤おろし（Akaoroshi）
grated radish with red pepper
あしらい(Ashirai)
Sashimi and other words, such as green leafy vegetables to put in a bowl, that the icing on the cake general.
油抜き（Aburanuki）
When you cook a fried, to take the oil over boiling water in front of it.
飴煮（Ameni）
Finally japanese candy a little added up cook, of was to issue a teriyaki cooked food.
I
飯蒸し（Iimushi）
Steamed glutinous rice.
家盛り（Iemori）
How to Serve using the shells of shellfish. Also referred to as "Karamori".(kara=shells)
筏（Ikada）
Those that formed a material like a raft.(raft=ikada)
錨作り（Ikari-zukuri）
One of the kitchen knife technique. Dropped the tail and head of the Whirlpool goby to two wholesale seat, take a medium-bone as unexpected damage to the eggs.
活け締め（Ikezime）
To maintain the freshness and taste, thereby instant death of fish. The effect of taking the fishy smell by the bled also.
射込み（Ikomi）
Hollowed out the ingredients, cooking method in which the stuffing in it.
一六夜（Isayoi）
Cuisine of the things that made in a circle like a full moon in the "十五夜-Jyu-goya"
石突き（Ishituki）
That handle the distal end portion of the mushrooms.
磯辺（Ishobe）
That of using the seaweed cuisine.
板播り（Itazuri）
Sprinkled with salt to the material, such as vegetables, so as to roll on top of the cutting board, to rub the salt.
板前（Itamae）
It cooks in general that make the Japanese cuisine. The only person who has reached the craftsman finished the training of the lowest social strata is referred to as a chef.
一汁三菜（Ichijyu-sansai）
In the basic of Japanese cuisine, a small bowl in the soup (pickles), pottery, that of the menu having a uniform three-dish of cooked food.
糸掻き（Itogaki）
A fine part of the bonito that cut to the filamentous. Mainly use in "temmori" of cuisine.
糸掛け（Itogake）
mashed potato and fish, squeeze put etc. to pull cylinder surimi, that decorate the cooking.
煎海鼠（Iriko）
The sea cucumber removing the internal organs that was after drying was boiled in seawater. That of dried sea cucumber.
色止め（Irotome）
How to prevent discoloration the boiled vegetables immediately immersed in cold water.
印籠（Inrou）
Remove the core and internal organs of the material, the was that of cooking things stuffed into.
U
魚鋤（Uosuki）
That of fish of sukiyaki.
魚煎餅（Uosembei）
Cooking fried stretched beating the white fish surimi.
魚素麺（Uo-zoumen）
The Minced white fish those made in soumen(japanese noodle).
魚麩（Uohu）
Those seasoned adding bran to fish surimi.
浮かし（Ukashi）
That of ingredients that float in soup.
鰻作（Uzaku）
That of vinegared eel and cucumber.
潮（Ushio）
That of "Ushiojiru (seafood soup)".
内引き（Uchibiki）
Technique to pull the fish skin.
旨立て塩（Umatate-zio）
In salt, which was made to put the liquor and a small amount of mirin and dashi kelp.
梅醤（Umebisio）
That of plum paste with added sugar. Marinated, to use for vinegar.
卯の花（Unohana）
That of "Okara(Soy pulp)".
裏肉（Uraniku）
Frying it with fish, chicken, eggs, etc. on the back of shiitake mushrooms.
鰹顛（Uruka）
Ayu of internal organs and ovaries, the testes that was salted.
E
えごみ(egomi)
it's mean scum.of being a stimulus of vegetables.
えぐ芋（Eguimo）
A kind of taro. Also referred to as "blue potato".
江戸前（Edomae）
Word that was used from 1810 around the Tokugawa late. From the Sumida River to Haneda side thought that sea of Edo.
越後味噌（Egochimiso）
Red dry miso rice miso of Niigata Prefecture.
海老芋（Ebiimo）
That of potato used to Kyoto specialties "Imobou".
海老味噌（Ebimiso）
miso paste boiled that put the shredded body of shrimp.
えびす(Ebisu)
Breed name of the pumpkin.
烏帽子切り（Eboshigiri）
Kitchen knife to a tubular material cut into small, make it to the diagonal cut.
えんぺら(empera)
Previous triangle part in the squid of the barrel. Also referred to as an ear.
延命袋（Emmei-bukuro）
To fried, tofu, fungus, mushrooms, carrots, signed a mouth with dried gourd shavings stuffed with a lot of ingredients such as minced meat, those who boiled it in a broth of chili.
延命楽（Emmeiraku）
That of edible chrysanthemum purple-red.
O
追肴（Oizakana）
That additional cooking.
追い鰹（Oigatsuo）
The broth, adding more flavor of dried bonito.
扇串（Ougigushi）
Spit hitting prick several of the skewer as the framework of the fan.
黄飯（ouhan）
Colored with fruit of gardenia, that of yellow rice cooked in salty.
大星（Ooboshi）
Of large scallops thing.
陸上げ（Oka-age）
Boiled or, pulling up the boiled material in a colander, it is cool to rely on the wind.
岡部（Okabe）
That of tofu. Derived from that tofu was likened to a white wall (white wall=okabe).
お亀（Okame）
The sum of the vegetables of the season, of Soba. Arrangement of ingredients from that reminiscent of the surface of Okame(funny face mask).
陸混ぜ（Okamaze）
The ingredients were drained, be combined with different ingredients.
翁（Okina）
That of cuisine tailored with gray hair kelp.
お座付き（Ozatsuki）
Thing of appetizer of Japanese cuisine. Otoushi, also referred to as a Tsukidasi.
落鮎（Ochi-ayu）
After spawning, that of Ayu that dying while down the river.
お出花（odebana）
Which means the tea
