The japanese word for food

Both borrowed words and native words are commonly used for food items in Japanese, and many foods are called by both the native and English-derived terms, in which case the more common/established of the two will be the one used here.

フルーツ(Furuutsu)/Fruit

Kana	Romaji	English
りんご	ringo	apple
ぶどう	budou	grapes
なし	nashi	Japanese pear
ようなし	younashi	(western) pear
かき	kaki	persimmon
オレンジ	orenji	orange
レモン	remon	lemon
ライム	raimu	lime
グレープフルーツ	gureepufuruutsu	grapefruit
バナナ	banana	banana
いちご	ichigo	strawberry
ブルーベリー	buruuberii	blueberry
さくらんぼ	sakuranbo	cherry
メロン	melon	green melon (honeydew)
すいか	suika	watermelon

Random tidbit: Japanese apples are much larger than western apples, while the watermelons are rather small.

やさい(Yasai)/Vegetables

Kana	Romaji	English
にんじん	ninjin	carrots
セロリ	serori	celery
レタス	retasu	lettuce
キャベツ	kyabetsu	cabbage
トマト	tomato	tomato
ねぎ	negi	green onion (scallions)
たまねぎ	tamanegi	(round) onion
ポテト	poteto	potatoes
ブロッコリー	burokkorii	broccoli
ピーマン	piiman	bell pepper, green pepper (Fr. piment)
まめ	mame	beans (in general)
ピース	piisu	peas
コーン	koon	corn

Japanese cuisine uses a lot of vegetables, including many that are unknown in the west. One Japanese vegetable you might be aware of is the daikon, which is a giant white radish.

にくとシーフード(Niku to Shiifuudo)/Meat and Seafood

Kana	Romaji	English
ぎゅうにく	gyuuniku	beef
ぶたにく	butaniku	pork
ハム	hamu	ham
とりにく	toriniku	chicken
たまご	tamago	egg
さかな	sakana	fish
えび	ebi	shrimp, prawn, lobster
かに	kani	crab
たこ	tako	octopus

Tori «bird» is used to refer to chicken in the context of food, since turkey and other poultry is rarely found in Japan. Similarly, niku «meat» without further specification usually refers to beef, though butaniku (pork) is cheaper and consumed in greater quantity.

And of course, let’s not forget toufu (soy bean curd), which by itself is mostly flavorless but easily absorbs the flavor of anything it’s cooked with. In Japan it’s not just a vegetarian food, but a regular ingredient in Japanese cuisine.

にゅうせいひん(Nyuuseihin)/Dairy Products

Kana	Romaji	English
ぎゅうにゅう・ミルク	gyuunyuu/miruku	milk
チーズ	chiizu	cheese
ヨーグルト	yooguruto	yogurt
アイスクリーム	aisukuriimu	ice cream

Dairy products are not used in traditional Japanese cuisine, but they can still be found in Japanese supermarkets and in western food. Both gyuunyuu and miruku are common words for milk.

こめとめんとパン(Kome to Men to Pan)/Rice, Noodles, Bread

Kana	Romaji	English
こめ	kome	rice (uncooked)
ごはん	gohan	rice (cooked)
げんまい	genmai	brown rice
うどん	udon	udon (wheat noodles)
そうめん	soumen	somen (thin noodles)
そば	soba	soba (buckwheat noodles)
ラーメン	raamen	ramen (Chinese noodles)
パン	pan	bread, rolls, pastries
かしパン	kashipan	sweet bread, pastries
ピザ	piza	pizza

Several notes this time:

• Japanese rice is short grain, as opposed to the long grain rice usually used in the west. Short grain rice is somewhat sticky and clumps together, making it easy to eat with chopsticks. 
• Japanese noodles, especially somen and soba, can be served hot in a soup or cold with a dipping sauce. Noodle dishes are a popular lunch food in Japan.
• The «ramen» that we know is really just instant noodles. Real ramen is a Chinese-style Japanese noodle soup with real broth and various toppings that vary by region.
• Pan in Japanese can refer to any sort of bread or pastry, and is more of a snack than a staple meal item.

のみもの(Nomimono)/Drinks

Kana	Romaji	English
みず	mizu	water
おちゃ	ocha	green tea, tea in general
にほんちゃ	nihoncha	Japanese green tea
むぎちゃ	mugicha	Japanese iced barley tea
こうちゃ	koucha	black tea (lit. «crimson tea»)
コーヒー	koohii	coffee
ぎゅうにゅう・ミルク	gyuunyuu/miruku	milk
ジュース	juusu	juice
オレンジジュース	orenjijuusu	orange juice
レモネード	remoneedo	lemonade
ソーダ	sooda	soda, pop
おさけ	osake	sake (rice wine), alcohol in general
にほんしゅ	nihonshu	Japanese sake
ワイン	wain	wine
ビール	biiru	beer

As you might expect, Japanese people drink a lot of tea, both green and other varieties, not necessarily with meals, but often alone or with snacks.

Koohii for coffee was coined back when «f» was transcribed as «h» in borrowed words, giving ハ、ヒ、フ、ヘ、ホ rather than the more modern ファ、フィ、フ、フェ、フォ.

ちょうみりょうとやくみ(Chomiryou to Yakumi)/Seasonings and Condiments

Kana	Romaji	English
しょうゆ	shouyu	soy sauce
あぶら	abura	oil
す	su	vinegar
みりん	mirin	sweet cooking sake
しお	shio	salt
こしょう	koshou	pepper
さとう	satou	sugar
わさび	wasabi	wasabi (Japanese «horseradish»)
ごま	goma	sesame seeds
バター	bataa	butter
ケチャップ	kechappu	ketchup

Real wasabi is a grated root; the green paste found outside of Japan is a cheaper substitute made from horseradish and mustard, two related plants.

わしょく(Washoku)/Japanese Food

Kana	Romaji	English
すし	sushi	sushi (sweet vinegared rice with raw seafood, in various shapes)
さしみ	sashimi	sashimi (thinly sliced raw fish over sushi rice)
てんぷら	tenpura	tempura (battered and fried vegetables and seafood)
やきとり	yakitori	yakitori (grilled chicken skewers)
やきにく	yakiniku	yakiniku (grilled beef and vegetables)
やきざかな	yakizakana	grilled fish
やきそば	yakisoba	yakisoba (fried noodles, usually udon or ramen-like, with ham/sausage and vegetables)
すきやき	sukiyaki	sukiyaki (too difficult to explain here)
おこのみやき	okonomiyaki	okonomiyaki («Japanese pancakes», with meat or seafood and vegetables inside)
とんかつ	tonkatsu	fried pork cutlet
カレー・カレーライス	karee/karee raisu	Japanese curry with rice
コロッケ	kurokke	croquette (fried mashed potato patty with meat/seafood/vegetables)
ぎょうざ	gyouza	Chinese style fried dumplings (potstickers)
みそしる	misoshiru	miso soup (miso is a soy-based paste)
つけもの	tsukemono	Japanese pickles

This particular list is far from complete, but includes a number of items that are familiar to westerners or otherwise easy to understand.

Yaki, from the verb yaku, can refer to frying, grilling, baking, or any similar cooking methods that apply direct heat. In contrast, there are several words that translate as «to steam», each for a different food item. Boiling, steaming, and other less fiery cooking methods are used more in Japanese cuisine than in western cooking.

Most meat-based dishes only originated in the last century or so, since consumption of meat was banned for most of Japanese written history.

Although not strictly native to Japan, Japanese karee is quite unlike Indian-style curry and definitely unique to Japan.

ようしょく(Youshoku)/Western Food

Kana	Romaji	English
スープ	suupu	soup (any kind)
サラダ	sarada	salad
サンドイッチ	sandoitchi	sandwich
ハンバーガー	hanbaagaa	hamburger
ホットドッグ	hottodoggu	hotdog
フライドポテト	furaidopoteto	fries, fried potatoes
フライドチキン	furaidochikin	fried chicken
ステーキ	suteeki	steak
ピザ	piza	pizza
スパゲッティー	supgettii	spaghetti

Note that despite the similar names, Japanese versions of western foods are typically adapted to Japanese tastes, with results like pizza with corn as a topping.

おやつとおかし(Oyatsu to Okashi)/Snacks and Sweets

Kana	Romaji	English
チップ	chippu	chips
ポップコーン	poppukoon	popcorn
クッキー	kukkii	cookies
ケーキ	keeki	cake
パイ	pai	pie
アイスクリーム	aisukuriimu	ice cream
チョコレート	chokoreeto	chocolate
ゼリー	zerii	jelly (gelatin and similar desserts)
わがし	wagashi	traditional Japanese sweets (many of which are cracker-like)

Dessert is not traditionally served after meals in Japan (except possibly fresh fruit), but sweet foods are eaten as snacks.

Looking for Japanese words to describe that great lunch or dinner you just had? In this blog, we will be taking a look at some useful and basic vocabulary words you can learn to describe food in Japanese!
In Japanese, just like English, there are basic adjectives used to describe the tastes and texture of foods that you eat. Picture yourself right now eating ice cream in the streets of Japan, it’s sweet, soft, cold and super yummy! You would really love to compliment it and describe its flavor, but, how do you say it all in Japanese?
Fret not! Because we have included a few lists of vocabulary words and info-graphics that will guide you in using the appropriate and correct Japanese words to describe food.

Adjectives to Describe Food Tastes in Japanese

 In English, the 5 basic tastes we have in our taste palette are – Sweet, Spicy, Bitter, Sour and Salty.
Let’s learn how to say and use them in Japanese!

1. 甘い Amai

甘い (Amai) is the Japanese word used to describe something that is “sweet”. You can use this word to describe sweet foods such as fruits or desserts like cake or pudding.
Sentence Example:
りんごは　甘いですね！　Ringo wa amai desune!
(The apple is sweet!)

2. 辛い Karai

辛い (Karai) is the Japanese word used to describe something that is “spicy”. Anything from chili to curry, karai is the perfect word to use for foods that have a spicy kick to them.
Sentence Example:
わたしは　辛いものは　食べられません。Watashi wa karaimono wa taberaremasen.
(I cannot take spicy food.)

3. 苦い Nigai

苦い (Nigai) means “bitter” in Japanese. Use this word to describe bitter foods such as medicine.
Sentence Example:
私は　苦い食べ物が　好きじゃないです。　Watashi wa nigai tabemono ga suki janaidesu.
(I do not like bitter food.)

4. Sour ― 酸っぱい Suppai

酸っぱい Suppai is the Japanese word for “sour” or “tangy”. You can pair this word with anything with a sour note such as umeboshi (dried plum) or citrus fruits!
Sentence Example:
梅干しは　酸っぱいです。　でも、おいしいです。　Umeboshi wa suppai desu. Demo, oishii desu.
(Umeboshi is sour. But, it is delicious.)

5. Salty ― しょっぱい Shoppai

Sentence Example:
この ラーメンは しょっぱい です。　Kono ra-men wa shoppai desu.
(This ramen tastes salty.)
 

Adjectives to Describe Food Textures in Japanese

The food that we eat in every meal not only comes with different kinds of tastes, but also in different textures. Here we have Japanese words you can learn to describe 6 common food textures!

1. 柔らかい Yawarakai

柔らかい (Yawarakai) means “soft” in Japanese. You can use this to describe any food that has a soft texture like pudding or soft serve ice cream!
Sentence Example:
パンは　柔らかいです。 Pan wa yawarakai desu.
(The bread is soft.)

2. 硬い Katai

硬い (Katai) can be used to describe food that is “hard” to bite or chew. Ice and nuts are some foods which 硬い(katai) goes with.
Sentence Example:
アーモンドは　硬いです。　A-mondo wa katai desu.
(The almonds are hard.)

3. しっとり Shittori

しっとり Shittori is the Japanese word for “moist”. This word is best paired with foods like cakes and bread.
Sentence Example:
ケーキは　しっとりしていて　ふわふわです！ Ke-ki wa shittorishiteite fuwafuwa desu.
(The cake is moist and fluffy!)

4. Crispy ― カリカリ Karikari

カリカリ (Karikari) is the Japanese onomatopoeia to describe foods that are “crispy”. Anything from fried chicken to tempura is definitely カリカリ (Karikari)!
Sentence Example:
このからあげは　とても　カリカリですよ！ Kono karaage wa totemo karikari desuyo!
(The Karaage is super crispy!)

5. 滑らか Nameraka

滑らか (Nameraka) means “smooth” in Japanese. Use this word to describe foods with a smooth texture like yogurt, whipped cream or even ice cream!
Sentence Example:
プリンは　滑らかです。 Purin wa nameraka desu.
(The pudding is smooth.)

6. とろり Torori

とろり (Torori) is the Japanese word to describe anything “gooey”. Melting cheese is one great example of gooey food.
ピザの　チーズは　とろりとしています。　Piza no chi-zu wa torori toshiteimasu.
(The cheese in the pizza is gooey.)
 

Other Useful Adjectives to Describe Food in Japanese

We have included a table of bonus adjectives you can learn to describe your food’s tastiness, smell, temperature and more!

Hiragana	Romaji	English
おいしい	Oishii	Delicious
味がない	Ajiganai	Tasteless
かおりがいい	Kaori ga ii	Fragrant
くさい	Kusai	Smelly
こおっている	Kootteiru	Frozen
しんせん	Shinsen	Fresh
あつい	Atsui	Hot
つめたい	Tsumetai	Cold
かんそうしている	Kansouhshiteiru	Dry
あぶらっこい	Aburakkoi	Greasy
みずみずしい	Mizumizushii	Juicy

 
With these new words and phrases, you can now describe any food you eat!
Wish to take your Japanese learning to the next level? Check out our part-time courses by clicking the link below.

Start taking Japanese lessons and master food related words in Japanese!

たべもの — tabemono

Japanese Definition

Translations for food and their definitions

食べ物
1. n. food in general; provisions
食べ物は十分ある — there is enough food
2. n. a specific food
この食べ物はどうやって調理しますか。 — How do you prepare this food / this dish?
3. n. one’s diet, what one eats.
食べ物にはうるさい — to be particular or finicky about one’s diet

食物
1. n. food, foodstuff
2. n. (more broadly) food and drink
3. n. (rare) food, foodstuff
4. n. Usage: The shokumotsu reading is more common.
5. n. (rare) food, foodstuff
6. n. Usage: The shokumotsu reading is more common. The shokubutsu reading is generally avoided, due to the potential for confusion with the more-common term 植物.
7. n. 食べ物: food in general; a specific food; one’s diet
See 食べ物 for more detail.
8. n. 食い物: food; a sexual partner; a patsy, someone tricked into being used for someone else’s gain
See 食い物 for more detail.
9. v. 食い物: to cook, to prepare food
See 食い物 for more detail.
10. n. (rare possibly, obsolete) 食らい物: food and beverage
11. n. (rare possibly, obsolete) 食み物: food; more specifically, fodder or feed for animals
12. n. (rare possibly, obsolete, formal, honorific) 食し物: (rare) food and beverage

食料
1. n. food
食料や水が不足している。 — We are short of food and water.

飯
1. n. cooked grains, especially cooked rice
2. n. (informal) a meal
飯を食う — eat a meal
3. n. Usage: This is an informal way to refer to food, and 食う is a correspondingly informal way to say «eat».
4. n. Same as above
5. n. (usually childish) Same as above

餌
1. n. animal food, feed
犬 に 毎日 餌 を 上げて 下さい。 — Please feed the dog every day.
2. n. bait
3. n. animal food, feed
4. n. bait

Pronunciation

(tabemono)

Dictionary

More Japanese words for Groceries
All vocabulary sets

Random Quiz:
What is the word for geography?

Start learning Japanese vocabulary

Do you like Japanese cuisine? Then, this lesson about food in Japanese is perfect for you! What kind of Japanese food item have you tried until now, and which one is familiar to you? Well, sushi is probably the most famous Japanese dish, and ramen noodles might be one of your favorites.

However, there is a wide variety of flavors and food to try in Japan. Let’s discover some Japanese food today!

How do you say “food” in Japanese?

The Japanese word for “food” is たべもの (tabemono | 食べ物). It comes from the verb たべる (taberu | 食べる), which means to eat, and もの (mono | 物), meaning thing. It literally means “things to eat.” In Japan, food culture is a big thing.

How you cook, what you eat, how you serve, locals care about a lot of these things. Having three meals in a day is standard in modern society, and it’s common to have a lunch box prepared with care.

Japanese Words for Food and Related Vocabularies

Even for the words related to food in Japanese, there are a few variations. For example, ごはん (gohan | ご飯) is common among women and children, but めし (meshi | 飯) is a little cruder.

Here, I’m introducing you to the basics for everyday use.

They have a lot of variety. わしょく (washoku | 和食 ) means traditional Japanese food, while ようしょく (youshoku | 洋食) means Western food. Let’s learn more food vocabulary!

“Meat” in Japanese

The Japanese word for “meat” is にく (niku | 肉). Starting from Kobe beef, Japan is also a well-known producer of some quality meat. Especially Japan’s bred beef is called わぎゅう (wagyu | 和牛), and many foreign tourists are often amazed by its tenderness and rich fatty flavor.

There is a variety of meat-based dishes using beef, pork, and chicken brands all over the country. All of them are written with the kanji for meat which is niku (肉/にく) like this:

Other Protein Foods

Here are other sources of protein or たんぱくげん (tanpaku-gen | たんぱく源) in Japanese.

“Seafood” in Japanese

“Seafood” in Japanese is ぎょかい (gyokai | 魚介) or かいさんぶつ (kaisanbutsu | 海産物/).

The Japanese food すし (sushi | 寿司) has become world-famous, but since the country is an island surrounded by various seas and oceans, they offer a wide selection of seafood. They often appear in kanji or katakana.

Usually, the name of fish has radical さかな (sakana | 魚), and shellfish has むし (mushi | 虫/むし) in its kanji name. Here are some seafood-related words:

“Vegetables” in Japanese

The word for “vegetables” in Japanese is やさい (yasai | 野菜).

In their supermarket, one can see the name of vegetables in hiragana or hiragana-kanji mixed form. Some of them might not be typical in your country, though they’re essential in Japanese cuisine, such as Tempura and Shabu-Shabu. See below for more information:

“Fruits” in Japanese

Fruits are called くだもの (kudamono | 果物) in Japan.

Thanks to the varied climates, the country produces a unique range of fruits, from cold-weather-suited to tropical fruits. Fuji apple is probably the most popular and widely known Japanese fruit since the 1980s.

Also, you might be surprised to see numerous kinds of かんきつ (kankitsu | 柑橘 | citrus or orange) and いちご (ichigo | 苺 | strawberry) in season. Here are some of the other Japanese words for fruits:

Common Cooking Ingredients in Japanese

ちょうみりょう (choumiryou | 調味料) are condiments, or seasoning used when cooking.

Just like Italian cuisines are based on olive oil and garlic, Japanese cuisine also requires its specialties. だし (dashi | 出汁), full of うまみ (umami | 旨味), is a key for most of Japan’s recipes, and みそ (miso | 味噌 ) adds a tangy and savory flavor.

Here are other commonly used Japanese cooking ingredients:

Japanese Food Names

In this next section of the Japanese food vocabulary, you’ll learn about the names of popular Japanese food. These lists of traditional Japanese food are categorized from the ones you’ll find at home to those you can order at Japanese restaurants.

Japanese Dishes at Home

Typically, わしょく (washoku | 和食), the Japanese traditional style meal, consists of a main dish and a variety of side dishes. Since Washoku sets their ideal to いちじゅうさんさい (Ichiju Sansai | 一汁三菜/いち), meaning one soup and three side dishes, it’s common to serve the main dish with rice, soup, and pickled vegetables. Here’s what they’re called:

Traditional Japanese Cuisine at Japanese Restaurants

Japanese people love to focus on the food’s mild, flavorful taste. They aren’t particularly fond of spicy food. If you haven’t been to Japan yet and you’re wondering what Japanese food items are typically served, here they are:

Japan’s Noodle Dishes

Japanese noodles are loved by many – locals and foreigners alike! Wheat flour is the most important component in making noodles. Common noodle types are:

What type of Japanese noodle soup do you like best? Let us know in the comments!

Fusion Dishes

European and Asian cuisine influenced a lot of Japan’s cooking over time, and many fusion menus were created. Adapting to Japanese tastes, they like to make their own Japanese versions, like teriyaki burgers or green tea milkshakes.

As we mentioned above, these are called ようしょく (youshoku | 洋食) and are loved by all generations. Here are some of the favorites:

Japanese Sweets Names

The Japanese word for “sweet foods” are おかし (okashi | お菓子), かんみ (kanmi | 甘味), and デザート (dezaato).

Western confectioneries are, in general, written with katakana using English-based words. But traditional Japanese sweets called wagashi have a variety of names. The most common wagashi is with sweetened red bean paste, and many of them look like refined artworks.

Traditional Japanese Sweets

Traditional sweets are called わがし (wagashi | 和菓子). Seasonal components like fruits and flowers are often added when making these sweets. Here are some of the popular sweets:

Western confectionery

Western confectioneries are called ようがし (yougashi | 洋菓子). These are a variety of European/Western sweets with a twist of Japanese. Ice cream is a very popular dessert in Japan. Sometimes, the locals like to eat it as an afternoon snack.

Adjectives to describe food in Japanese

How does it taste? Is it yummy? Here’s a short list of adjectives that describe the taste of the cuisine. How many of them did you know already?

Adjectives Describing Taste

Here’s how you can explain how you find the food’s flavor:

Adjectives Describing Food Temperature

How do you like your drinks? There are noodles served cold, too. Here are some temperature-describing words:

Adjectives Describing Food Textures

Japanese food will always be one of the most common topics out there. Describe your fantastic lunch or dinner using these:

If you’d like to know more about these descriptive words, we have an article dedicated to Japanese adjectives.

Japanese Food is Much More Than Sushi!

Once you learn some Japanese words for food, you won’t get lost in Japanese supermarkets or get confused about finding a local Japanese restaurant. We know how many countries in the world have Japanese restaurants because their cuisine is just delish! By learning about food in Japan, you’re also learning a few things about the Japanese culture.

There’re also many authentic Japanese food recipes available online. So, why don’t you find out your new favorites?

がんばってください (Ganbatte kudasai)! ^^

What is the main Japanese food vocabulary?

Here is an A-Z glossary of Japanese food words and phrases. Further information on many of the listed Japanese food terms is available via accompanying links, plus information on related food products and Japanese ingredients.

A

Aburaage 油揚げ — tofu slices fried in sesame oil

Aemono 和え物 — cold dishes (usually vegetables, fish or chicken) mixed with a dressing

Agari あがり — term for tea in Japanese sushi restaurants

Agedashi-dofu 揚げ出し豆腐 — deep-fried tofu

Aji アジ — horse mackerel

Aji 味 — taste, flavor

Akashiyaki 明石焼き — round, egg batter dumpling originating in Akashi, Hyogo Prefecture with octopus dipped in dashi

Ama-ebi アマエビ- (lit. «sweet shrimp») Alaskan pink shrimp Pandalus eous

Amazake 甘酒 — sweet, low- or non-alcohol drink made from fermented rice

Amazu 甘酢 — sweet vinegar, usually used for pickling

Anago アナゴ — conger/saltwater eel

Ankake あんかけ — thick, sticky, Chinese-style sauce used in noodle dishes and the signature «Ankake spaghetti» in Nagoya

Anko あんこ — sweet bean paste made from azuki beans

Ankoh アンコウ — anglerfish, monkfish, goosefish

Asa-gohan 朝ごはん — or choshoku 朝食 — breakfast

Asari アサリ — short-necked clam, Japanese littleneck, Manila clam Ruditapes philippinarum

Ayu アユ — sweetfish　Plecoglossus altivelis

Awabi アワビ — abalone

Azuki アワビ — small red bean　Vigna angularis

B

Baagaa バーガー — burger, hamburger

Ban-gohan 晩ご飯 — or — yushoku 夕食 — dinner, supper

Basashi 馬刺し — raw horse meat

Bento 弁当 — a boxed meal of rice, pickles and small portion of, typically, fish, poached egg, sausage, beans, etc., served in restaurants, train stations or prepared as a packed lunch for school children

Biiru ビール — beer

Buri ブリ — yellowtail, Japanese amberjack Seriola quinqueradiata

C

Chahan チャーハン — fried rice

Chankonabe ちゃんこ鍋 — a mixed stew traditionally eaten by sumo wrestlers

Chawanmushi 茶碗蒸し — egg custard with vegetables, ginnan and usually chicken

Chazuke 茶漬け — Japanese tea poured over boiled rice

Chikuwa 竹輪 — a tubular roll of boiled or grilled fish paste. Literally ‘bamboo ring’ from the method traditionally used to mold it

Chirashi-zushi ちらし寿司 — sushi topped with fish, vegetables and egg

Choko — o-choko 猪口 — sake cup

Chuka-soba 中華そば — Chinese noodles, aka ramen

D

Daikon 大根 — giant white oriental radish

Dango 団子 — dumpling, balls of mochi (pounded sticky rice) served on bamboo skewers

Dashi 出汁 — fish and seaweed stock: a key ingredient in Japanese cuisine. Read more on dashi

Datemaki 伊達巻 — steamed fish-and-egg rolled cake

Dengaku 田楽 — miso over tofu or konnyaku; also known as misodengaku 味噌田楽

Dobujiru どぶ汁 — a type of nabe made from ankoh (angler fish). (Usually expensive!)

Doburoku どぶろく — sake in its earliest stage, characterized by cloudiness; nigorizake. Read more on doburoku

Donburi 丼 — dish of rice topped with egg and other ingredients

Dorayaki どら焼き — a confection with red bean (azuki) filling between two slices of pancake

E

Ebi 海老 — prawn, shrimp

Edamame 枝豆 — green soy beans eaten as an appetizer or as a snack with beer

Ekiben 駅弁 — short for «Eki no bento» a bento lunch box bought at a station (eki) to be eaten on the train 

Enokitake エノキタケ, 榎茸 — long, thin, pale mushroom , Flammulina velutipes, often used in soups. Typically grows around the enoki tree

F

Fucha Ryori 普茶料理 — originally Chinese, Zen-inspired vegetarian cuisine

Fugu フグ — a blowfish, pufferfish; a usually poisonous fish eaten as a delicacy in Japan. Read more on fugu

Funazushi 鮒寿司 — fermented raw fish

Furikake ふりかけ — seasoning made of dried fish or vegetables, sprinkled over boiled rice

Futomaki 太巻き — thick-rolled sushi

G

Gari がり — thin-sliced ginger, boiled then pickled in amazu, accompanying sushi

Genmai 玄米 — brown/unpolished rice

Ginnan 銀杏 — nuts of the gingko tree, often boiled and served as a snack; key ingredient of chawanmushi

Gobo ゴボウ — burdock (root)

Gotchisosama 御馳走様 — formal salutation at the end of a meal, «That was a sumptuous meal!»

Gunkan-maki 軍艦巻 — seafood on rice, wrapped in laver; a kind of sushi

Gyoza 餃子 — Chinese dumplings, jiaozi

H

Hakumai 白米 — polished, white rice

Hakusai 白菜 — Chinese cabbage, napa cabbage

Hamo 鱧 — pike conger, pike eel; loved in Kyoto and considered a mild aphrodisiac

Hanpen 半片 — white fish paste (surimi) product

Happoshu 発泡酒 — lit. «sparkling spirits» or low-malt beer

Harumaki 春巻き — spring roll

Hashi 箸 — chopsticks; or, usually the honorific ohashi

Hayashi Rice ハヤシライス — western-style Japanese comfort food similar to beef stew with onions and mushrooms

Hibachi 火鉢 — a charcoal grill

Hijiki ヒジキ — a variety of seaweed, usually sold dried

Himono 干物 — lit. «dried things» — a word used to describe dried fish

Hirame ヒラメ, 平目 — halibut, flounder, Paralichthys olivaceus; prized in particular for its engawa fillets (the base of the dorsal and anal fins)

Hirugohan 昼食 — or chushoku lunch

Hiyamugi 冷麦 — thin, white noodles made from wheat flour

Hiyayakko 冷奴 — cold block of tofu with grated ginger and sliced onion garnish served with drizzle of soy sauce

Hocho 包丁 — kitchen knife

Horenso ホウレンソウ — spinach

Hoshigaki 干し柿 — dried persimmons

Hotategai ほたて貝 — or Hotate — scallops

I

Ichiju-sansui 一汁三菜 — traditional meal of one soup and three okazu; the epitome of simplicity in classic Japanese cuisine

Ichizen 一膳 — (1) a bowl of rice, (2) a pair

Ika イカ — squid

Ikura イクラ — salmon roe (from the Russian ikra)

Inago イナゴ — locust, fried as a delicacy of rural Japan, but also found in Tokyo

Inarizushi 稲荷寿司 — sushi consisting of sumeshi wrapped in aburaage, often with a vegetable topping

Iriko 炒り子 — small dried fish, usually anchovy

Itadakimasu いただきます — the traditional pre-meal salutation, lit. «I hereby partake.»

Itamae 板前 — a cook or chef in a Japanese restaurant.

Iwashi イワシ — pilchard (Sardinops melanostictus), sardine.

Izakaya 居酒屋 — Japanese pub serving food and drink in an informal, often lively, atmosphere. Read more on izakaya

J

Jagabataa じゃがバター — potato (jagaimo) boiled in its skin, halved or quartered and served with a dollop of butter

Jagaimo ジャガイモ — potato, spud

Jingisukan ジンギスカン — BBQ mutton, a delicacy of Hokkaido

Joshinko 上新粉 — glutinous rice flour and the main ingredient of wagashi or traditional Japanese sweets

Jubako 重箱 — tiered lacquered boxes, typically used to serve osechi ryori

K

Kabayaki 蒲焼 — is a way of preparing small fish, especially unagi eel. The fish is split, gutted and boned, then spread. Unagi is traditionally eaten with a sweet soy sauce.

Kabocha 南瓜 — pumpkin

Kabu カブ, 蕪 — Japanese turnip

Kaibashira 貝柱 — adductor muscle in a shellfish, usually scallop, dried

Kaiseki ryori 懐石料理 — Japanese haute cuisine made up of many small courses. Read more on Kaiseki ryori

Kaitenzushi 回転寿司 — a system at Japanese sushi restaurants whereby ready-made sushi is presented on a conveyor belt; lit. «revolving sushi»

Kaki カキ, 牡蛎, 牡蠣 — oyster

Kakigori かき氷 — shaved ice dessert, associated with Japan’s steaming summers, served with syrup and condensed milk. Some popular flavors are cherry, grape, green tea, lemon and strawberry

Kamaboko 蒲鉾 — fish cake, fish jelly, made from ground fish meat (surumi)

Kani カニ — crab

Karaage 唐揚げ — floured and then deep fried, battered; similar to tempura

Karei カレイ — flounder, often eaten deep fried

Katsudon カツ丼 — bowl of rice topped with a sliced, deep-fried port cutlet

Katsuo カツオ — bonito, skipjack tuna Katsuwonus pelamis

Katsuobushi 鰹節 — dried, fermented, smoked katsuo flakes

Kazunoko 数の子 — herring roe

Kimpira 金平 — an okazu comprising roots (typically renkon, gobo, carrot, etc.) shredded lengthwise and fried in sugar and soy sauce, sprinkled with sesame seeds, chili pepper, etc

Kinako 黄粉 — sweet toasted soybean flour

Kinoko キノコ — mushroom

Kissaten 喫茶店 — a coffee shop, also serving light meals

Kitsune きつね — soba or udon served with fried tofu

Kobe beef 神戸ビーフ — beef from the black Tajima-ushi breed of Wagyu cattle, raised using traditional methods; originally from Kobe

Kohaku kamaboko 紅白かまぼこ — red (pink) and white kamaboko

Koi コイ, 鯉 — carp

Kohko こうこ — pickled vegetables; or the honorific okoh-ko; konomono

Kombu 昆布 — kelp or sea tangle used as a basic ingredient for stock. See dashi

Kombumaki 昆布巻き — fish, typically dried herring, rolled up in kombu and simmered in sweet and salty seasonings

Kome 米 — more commonly — o-kome — rice. Read more on Japanese rice

Konbini コンビニ — convenience stores — open 24/7 — sell just about everything as well as offering banking and postal services. Read more on konbini

Konnyaku コンニャク — Devil’s tongue/konjac plant; specifically, a brown, translucent gelatin made from its starch

Konomono 香の物 — pickled vegetables; kohko

Kosu コース — course (of a meal)

Kujira クジラ, 鯨 — whale (meat)

Kurikinton 栗きんとん — sweetened mixture of boiled mashed chestnuts, typically found in osechi ryori

Kuromame 黒豆 — cooked black beans

Kusaya くさや — dried, salted and fermented fish known for its bad smell but mild taste

Kushiage 串揚げ — deep-fried and breadcrumbed food served on wooden skewers; literally «skewer fry» similarly kushiyaki 串焼き

Kyusu 急須 — Japanese ceramic teapot with a straight, rod-shaped, flared handle pointing out from the side.

L

M

Mabodofu 麻婆豆腐 — spicy Chinese-style tofu and mince

Maguro 鮪 — tuna, Pacific bluefin tuna

Makizushi 巻きずし — sliced seaweed-rolled sushi; makimono

Mame 豆 — beans

Matsutake 松茸 — a rare mushroom prized for its aromatic flavor. Expensive!

Mazui まずい — unpleasant tasting, unsavory, poorly cooked; opposite of oishii and umai

Mekabu メカブ — whereas wakame is the leafy part of this seaweed, mekabu is the part above the root system. It is chewy, healthy and nutritious

Meshi 飯 — typically male word for «rice» or «a meal»

Mikan みかん — tangerine, satsuma orange

Mirin 味醂 — intensified, sweetened sake used in cooking

Miso 味噌 — fermented soybean paste ranging in color from yellow to brown; a staple of Japanese cuisine

Misoshiru 味噌汁 — miso soup, a necessary element of a typical Japanese meal, based on miso and also containing tofu, wakame, tamanegi, moyashi, etc

Mitsuba 三つ葉 — Japanese chervil, used as a garnish

Mochi 餅 — or omochi, steamed rice pounded into a glutinous cake and used as a staple ingredient in a variety of dishes, including desserts

Momo 桃 — peach

Mohningu モーニング — or Mohningu setto (morning set) — set breakfast served in a kissaten until about 11am, consisting of toast, coffee, boiled egg and a small salad

Moyashi モヤシ — sprout of soy or mung beans, a staple ingredient in miso shiru

Mushimono 蒸し物 — steamed dish

N

Nabe 鍋 or 鍋もの (nabemono) — one-pot meal eaten in winter. Read more on nabe

Nama 生 — raw, also draft beer, as in nama biiru

Namasu なます — vinegared dish

Nantaimori 男体盛り — eating food, typically sushi or sashimi, off a semi- or fully-naked male; the male version of nyotaimori

Nasu なす — eggplant

Natto 納豆 — fermented soybeans, eaten with mustard and soy sauce. Read more on natto

Negi 葱 — spring onion

Neta ネタ — the fish topping on sushi

Nigirizushi 握り寿司 — sushi consisting of rice, often a garnish, and a fish topping (neta); the most typical kind of sushi

Nigorizake 濁り酒 — cloudy sake; doburoku

Nikujaga 肉じゃが — potato and beef stew; lit. «meat-potato»

Nimono 煮物 — simmered in a soup stock

Ninniku ニンニク — garlic

Nishikitamago 錦卵 — confectionery made from egg, featuring a white part made from the white and a yellow part made from the yolk

Nori 海苔 — laver, edible seaweed, in particular the paper-like dried product made from it

Nyotaimori 女体盛り — eating food, typically sushi or sashimi, off a semi- or fully-naked female; the female version of nantaimori

O

O-ban yaki 大判焼 — a Japanese-style confection made by wrapping anko and custard with flour and egg dough

Ocha お茶 — Japanese tea

Oden おでん — vegetables, tofu and fish cake in a broth

Odorigui 踊り食い — literally «dancing eating» of live fish such as ice gobies (see shirouo below) or the moving parts of octopus or squid

Oishii おいしい — delicious, great tasting umai; the opposite of mazui

Okanjo お勘定 — the bill

Okazu おかず — side dish accompanying a rice dish, typically of fish, meat, vegetables or tofu

Okonomiyaki お好み焼き — «Japanese pizza» — an egg and chopped cabbage based pancake associated with Osaka; lit. «cooked as you like it»

Omakase お任せ — leaving it up to the chef or waiter to decide on your dishes at a restaurant

Onigiri おにぎり — a sticky rice ball wrapped in nori, often containing a filling of fish or an umeboshi pickled plum

Onsentamago 温泉卵 — egg poached in its shell in natural hot spring water. (Read more on onsen hot springs in Japan)

Oroshigane おろし金 — grater

O-sake お酒 — see sake

Osechi ryori おせち料理 — meal of New Year delicacies, eaten at room temperature from jubako

Oshinko お新香 — pickled vegetables, tsukemono

Oyatsu おやつ — snack

O-zen お膳 — four-legged tray on which dishes are served to a guest

P

Pan パン — bread (from the Portuguese pão)

Panko パン粉 — breadcrumbs

Piiman ピーマン — pepper, capsicum

Pongashi ポン菓子 — lit. ‘popped snacks’ — roasted rice snacks

Potetofurai ポテトフライ — French fries/chips; more often just called poteto

Q

R

Rakkyo ラッキョウ — shallot, Chinese onion, Chinese scallion, typically pickled; Allium chinense

Ramen ラーメン — Chinese-style wheat noodles served in a bone-and-vegetable stock and flavored with soy sauce (also known as chuka soba)

Ranchi ランチ — lunch

Reba レバー — liver, typically of chicken

Renkon 蓮根 — lotus root

Reshiito レシート — cash register print-out receipt, less official than a ryoshusho

Ringo リンゴ — apple

Ryoriya 料理屋 — Japanese restaurant

Ryoshusho 領収書 — receipt that is typically more «official» than a reshiito, needed for tax deductibility

Ryotei 料亭 — exclusive Japanese inn-style restaurant, popular with politicians

S

Saba 鯖 — mackerel

Sake 酒 — Japanese rice wine: a clear drink made from fermented rice, 14-16% alcohol by volume, served either warm or cold. Usually referred to honorifically as o-sake. Read more on sake

Sake 鯖 — salmon

Sakekasu 酒粕 — sake lees, often used as a pickling agent

Sando サンド — sandwich; abbreviation of sandoicchi

Sanma サンマ — Pacific saury (Cololabis saira), mackerel pike

Sashimi 刺身 — sliced raw fish

Satsumaimo 薩摩芋 — Japanese sweet potato

Satoimo 里芋 — taro

Senbei 煎餅 — rice cracker

Sencha 煎茶 — green tea made from dried, not powdered, tea leaves

Sengiri kyabetsu 千切りキャベツ — chopped cabbage — which almost rivals sushi as Japan’s national food as it is served with a variety of meals

Setto セット — set meal

Shabu-shabu しゃぶしゃぶ — a kind of nabe cuisine where thinly sliced beef and vegetables are cooked by the diner in simmering seasoned broth

Shari しゃり — the rice part of a piece of sushi; cooked, vinegared sticky white rice

Shichimi togarashi 七味唐辛子 — lit. «seven-flavored chili pepper», a seasoning that is a mixture of seven different spices

Shichirin 七輪 — small, portable, usually circular and ceramic, charcoal grill

Shijimi シジミ — freshwater clam, basket clam

Shimahokke シマホッケ — AKA Kitanohokke — Atka mackerel

Shio 塩 — salt

Shiosake 塩さけ — «salt salmon,» referring to imported salmon typically sold in salted slices, as opposed to locally caught salmon

Shirouo シロウオ — small, transparent fish eaten alive; usually ice goby. Read more on shirouo

Shiso シソ, 紫蘇 — perilla leaf, typically served with sashimi

Shiitake 椎茸 — shiitake mushroom, Chinese black mushroom

Shochu 焼酎 — distilled, clear alcoholic beverage made from ingredients such as barley, buckwheat, sweet potatoes and sugar. Read more on shochu

Shoga 生姜 — ginger

Shojinryori 精進料理 — Buddhist vegetarian cuisine associated with Kyoto

Shokuchudoku 食中毒 — food poisoning, most sensationally associated with fugu

Shokudo 食堂 — canteen, restaurant

Shokuyoku 食欲 — appetite

Shoyu 醤油 — soy sauce. Read more on shoyu

Soba 蕎麦 — Japanese buckwheat noodles (resembling spaghetti) served in a soy-flavored, or sometimes clear, broth made from dashi fish and seaweed stock. Read more on Japanese noodles

Subuta 酢豚 — Chinese-style sweet and sour pork

Sukiyaki すき焼き — meat or tofu, with vegetables and other ingredients, simmered in an iron pot in a mixture of soy sauce, sugar and mirin

Sumeshi 酢飯 — white rice cooked in seasonings such as vinegar, salt, and sugar; literally «vinegar rice.» The stuffing for inarizushi

Sunomono 酢の物 — vinegared dish, pickled dish

Suribachi & Surikogi すり鉢, すりこぎ — (ceramic) mortar and (wooden) pestle

Surimi 擂り身 — general term for fish or meat paste

Sushi 寿司 — bite-sized servings of shari, served cold, flavored with sweet rice vinegar and grated green horseradish, or wasabi, and garnished with strips of raw or cooked fish, other seafood, cooked egg or vegetables. See also chirashizushi and makizushi. Read more on sushi

T

Tai 鯛 — sea bream, an auspicious, celebratory fish in Japan

Takana 高菜 /タカナ — mustard leaf, bitter and spicy in taste

Tako タコ — octopus

Takoyaki タコ焼き — octopus balls in batter — an Osaka speciality

Takenoko 筍 — bamboo shoot

Tamago 卵, 玉子 — egg

Tamanegi 玉ねぎ — onion

Tara タラ — cod, codfish

Tazukuri 田作 — dried sardines (or anchovies) cooked almost to dryness in sugar and soy sauce

Teishoku 定食 — a set meal served in restaurants, typically comprising rice, fish or meat, pickles and miso soup

Temari Sushi 手まり寿司 — small, ball-shaped sushi

Tempura 天ぷら — fish, prawns or vegetables deep fried in a non-greasy batter

Teriyaki 照り焼き — dishes cooked with a mixture of mirin/sugar, soy sauce and sake

Tofu 豆腐 — tofu, soybean curd (often honorifically referred to as o-tofu)

Togarashi 唐辛子 — hot chili

Tonkatsu 豚カツ — pork cutlet

Toro トロ — a fatty cut of tuna used on sushi

Tsukemen つけ麵 — dipping ramen, the noodles are dipped in a separate bowl containing a soup or broth before eating

Tsukemono 漬物 — pickled vegetables, oshinko

Tsumami つまみ — or o-tsumami — hors d’oeuvre often served with drinks

U

Udon うどん — wheat flour noodles, thick, white and chewy

Umai うまい — delicious, oishii; the opposite of mazui

Umeboshi 梅干し — sour, pickled plum often eaten with rice

Unagi ウナギ — eel, promoted in Japan as imparting vigor in the hot summer months. Unagi is becoming increasing scarce and expensive due to over-fishing

Uni ウニ — sea urchin

V

W

Wagashi 和菓子 — traditional Japanese sweets usually with a glutinous rice base and eaten along with Japanese green tea

Wakame わかめ — a type of seaweed, usually found in miso soup. Read more on wakame

Warabi-mochi — 蕨餅 a kind of jelly-like Japanese confection made from Bracken starch and covered or dipped in kinako (sweet toasted soybean flour)

Waribashi 割りばし — disposable chopsticks. Read more on waribashi

Wasabi わさび — green horseradish, often eaten with sushi and sashimi. Read more on wasabi

X

Y

Yaki-imo — 焼き芋 — roasted sweet potato

Yakimono 焼き物 — grilled dishes (not to be confused with Japanese pottery, also known as yakimono)

Yakisoba やきそば — fried soba noodles

Yakitori 焼き鳥 — chicken yakimono, i.e., charcoal-grilled chicken on skewers. Read more on yakitori

Yama-kujira 山鯨 — wild boar, inoshishi; lit. «mountain whale»

Yatsuhashi 八ツ橋 or 八橋 — traditional Japanese sweets from Kyoto that date from the Edo Period

Yoshoku 洋食 — western-style Japanese food now being re-exported to the west

Yoshokuya 洋食屋 — western-style restaurants adapted to the Japanese taste

Yuba ユバ — soy milk skin — a kind of tofu

Yuzu 柚子 — lemon-like citrus fruit

Z

Zabuton 座布団 — floor cushion, ‘za’ meaning ‘sitting’ and ‘buton’ being futon

Zaru ざる — bamboo basket/sieve

Zaru-soba ざるそば — cold soba noodles served on a zaru

Zashiki 座敷 — floor-seating area in a restaurant or home

Zen 膳 — See O-zen above