{"id":9,"date":"2018-03-13T08:43:41","date_gmt":"2018-03-12T23:43:41","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/glossary\/"},"modified":"2021-06-05T08:44:48","modified_gmt":"2021-06-04T23:44:48","slug":"glossary","status":"publish","type":"page","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/glossary\/","title":{"rendered":"Glossary"},"content":{"rendered":"

Since I use a mixture of Japanese words and French words, here you’ll find some explanations and\/or translations for the most common terms. If you have a doubt and want some more detail, contact me or leave a comment, I will be happy to disambiguate! And click on the link to see related recipes.<\/p>\n

A<\/strong><\/p>\n

aburage \u6cb9\u63da<\/strong>. pronounce the final “ge” with a guttural g and an \u00e9. It is fried tofu, in particular the one in small rectangular shape. Commonly used in miso soup, with rice… Recipes<\/a><\/p>\n

<\/p>\n

amanatsu <\/em>\u7518\u590f<\/strong>. a kind of citrus fruit about the size of a grapefruit that can be eaten like tangerines. In season in January-April in Tokyo area.<\/p>\n

B<\/strong><\/p>\n

<\/em><\/strong><\/p>\n

biwa <\/em>\u6787\u6777<\/strong> loquat.<\/p>\n

buta shoga yaki <\/em>\u8c5a\u751f\u59dc\u713c\u304d <\/strong>grilled pork with ginger<\/p>\n

buta <\/em>\u8c5a <\/strong>pork<\/p>\n

D<\/strong><\/p>\n

dashi <\/em>\u3060\u3057 <\/strong>Japanese consomme used as the base of many recipes. It is made out of dried ingredients boiled in water. It can be made of bonito flakes, small fishes, seaweed, dried mushrooms… Recipes<\/a><\/p>\n

E<\/strong><\/p>\n

ebi <\/em>\u6d77\u8001<\/strong>or\u30a8\u30d3<\/strong> shrimps. I almost never cook shrimps because it is very difficult to find wild shrimps and most of the time when they are, they are beautiful colored shrimps from Okinawa and sold still alive, which is a no-go for me…<\/p>\n

<\/p>\n

edamame <\/em>\u679d\u8c46<\/strong> young soya beans. Eaten in both savoury and sweet preparations. Recipes<\/a><\/p>\n

F<\/strong><\/p>\n

<\/p>\n

fukinoto <\/em>\u8557\u306e\u85b9<\/strong> butterbur flower buds. In season in January in Tokyo area, much later in snowy areas. One of the wild spring plants. Exist also in miso preparation to enjoy the vibrant flavour all year round.<\/p>\n

H<\/strong><\/p>\n

<\/em><\/strong><\/p>\n

hachiku <\/em>\u6de1\u7af9 <\/em><\/strong>henon<\/em> <\/strong>is a sort of bamboo shoot rather thin and very tender <\/strong>with a subtle taste and crunchy\/soft texture. In season in late May. <\/strong>Rather difficult to find if you don’t forage them yourself.<\/p>\n

<\/em><\/strong><\/p>\n

hijiki <\/em>\u3072\u3058\u304d<\/strong> a type of seaweed often used in Japanese cuisine. Often bought dry.<\/p>\n

J<\/strong><\/p>\n

<\/em><\/strong><\/p>\n

j\u016broku sasage <\/em>\u5341\u516d\u30b5\u30b5\u30b2 <\/strong>yard long bean is a kind of green bean that was introduced in Japan in the 19th century. As the name suggests, it’s a very long bean, and more interesting it’s a double one: one stem two pods!<\/p>\n

K<\/strong><\/p>\n

<\/strong><\/p>\n

kaki <\/em>\u67ff <\/strong>persimmon In japan they exist of several types: round, square, the sweet ones you can eat as fruits, and the “shibui” one that cannot be eaten raw, but are perfect dried \u5e72\u3057\u67ff hoshigaki. Kaki are used in many recipes both savoury and sweet.<\/p>\n

katsuobushi <\/em>\u9c39\u7bc0<\/strong> dried bonito used for dashi and in many recipes<\/p>\n

\"img_6146.jpg\"kiku <\/em>\u83ca <\/strong>Japanese chrysanthemum. The flower of autumn kiku is edible, while the leaves are also delicious in particular the spring chrysanthemum ones or shungiku <\/em>\u6625\u83ca<\/strong>.<\/p>\n

<\/em><\/strong><\/p>\n

kinome<\/em><\/strong> \u6728\u306e\u82bd<\/strong> has two meaning, either the leaf of the Japanese pepper tree sansho <\/em><\/strong>or one of the wild mountain vegetables: the sprout of chocolate vine.<\/p>\n

\"Kogomi\"<\/em><\/strong><\/p>\n

kogomi <\/em>\u3053\u3054\u307f <\/strong>one on the simplest to find and prepare wild mountain vegetables. It’s the sprout of a type of fern.<\/p>\n

koji <\/em>\u9eb9 <\/strong>koji is the starter for fermentation of miso<\/em><\/strong> among others. It can be made of different sources, usually it is specified, as in “kome koji” \u7c73\u9eb9 which is made of rice.<\/p>\n

<\/p>\n

koyadofu<\/strong> \u9ad8\u91ce\u8c46\u8150 frozen-dried tofu a very Japanese staple, 500 years old from buddhist temple cuisine and warrior cuisine. Tofu let out in the cold to freeze a d then dried for several days in the cold, to obtain a kind of sponge packed with proteins and soya fat. Used in traditional cuisine, soups and many more.<\/p>\n

<\/figure>\n

kushinsai <\/em>\u7a7a\u82af\u83dc<\/strong> water spinach as many of the greens in Japan comes from Asia, but grows easily there. As the name indicate it is a green which resembles a lot Japanese spinach both in flavour and texture, but which grows in the summer.<\/p>\n

M<\/strong><\/p>\n

<\/em><\/strong><\/p>\n

maitake <\/em>\u821e\u8338 <\/strong>oyster mushroom.<\/p>\n

miso <\/em>\u5473\u564c<\/strong> fermented preparation of soya beans and others (rice, barley…) used abundantly in Japanese cuisine. Look here<\/a> for miso making process.<\/p>\n

mochi <\/em>\u9905 <\/strong>sticky rice.<\/p>\n

<\/em><\/strong><\/p>\n

moyashi<\/em><\/strong>  \u30e2\u30e4\u30b7 soya sprouts.<\/p>\n

<\/p>\n

myoga <\/em>\u8317\u8377<\/strong> Japanese ginger.<\/p>\n

N<\/strong><\/p>\n

nabe<\/em> \u934b<\/strong> hotpot is usually eaten in the winter with all kind of things inside: vegetables, tofu, meat, fish…<\/p>\n

<\/strong><\/p>\n

nanakusa or shichikusa <\/em>\u4e03\u8349 <\/strong>the 7 herbs. Eaten on January 7th for a healthy year.<\/p>\n

\"attachment-5a8ce9b624a694a13a5568ba\"<\/p>\n

na no hana<\/em> \u83dc\u306e\u82b1<\/strong> canola, in season in February-March in Tokyo area<\/p>\n

nori <\/em>\u6d77\u82d4<\/strong> a type of seaweed used in many places in Japanese cuisine, in particular with rice for onigiri, maki…<\/p>\n

O<\/strong><\/p>\n

onigiri <\/em>\u304a\u306b\u304e\u308a<\/strong>rice balls<\/p>\n

R<\/strong><\/p>\n

<\/figure>\n

rakkyo <\/em>\u3089\u3063\u304d\u3087<\/strong>Chinese onion is a sort of shallot usually pickled in vinegar and eaten with curry-rice. In season in late May\/early June.<\/p>\n

S<\/strong><\/p>\n

sakura<\/em><\/strong> \u685c<\/strong> Japanese cherry tree, or Japanese cherry in general: cherry blossom, cherry blossom flavour…<\/p>\n

<\/p>\n

sansho <\/em>\u5c71\u6912<\/strong> Japanese pepper is a shrub that grows everywhere in Japan. Both the leaves and the fruits are edible. The leaves, known as kinome<\/em><\/strong>, are fragrant and used with sushi rice, bamboo shoots, miso soup… The fruits, resembling pepper, are also very tasteful and used in many preparations. The leaves start growing in spring, while the fruits are ripe in early summer.<\/p>\n

sasa <\/em>\u7b39<\/strong> a sort of little bamboo with large leaves (not edible) used to wrap food or protect from rotting.<\/p>\n

<\/em><\/strong><\/p>\n

shiitake <\/em>\u690e\u8338 <\/strong>a very popular mushroom in japan that grows in shiitake farms all year round. Exists also dried.<\/p>\n

shoga <\/em>\u751f\u59dc <\/strong>ginger<\/p>\n

shojin cuisine <\/em>\u7cbe\u9032\u6599\u7406 <\/strong>the traditional Buddhist vegan cuisine of Japan.<\/p>\n

shoyu <\/em>\u91a4\u6cb9 <\/strong>soya sauce. There exists several types of shoyu: white, dark etc… This is one of the essential ingredients for Japanese cooking<\/p>\n

<\/em><\/strong><\/p>\n

shungiku <\/em>\u6625\u83ca <\/strong>“spring chrysanthemums” crown daises are literally the leaves of a sort of daisy that has a strong chrysanthemum smell and are of course edible. With a characteristic flavour, they are in season from November to February.<\/p>\n

soba <\/em>\u854e\u9ea6 <\/strong>buckwheat, more generally used to specify the buckwheat noodles in Japan.<\/p>\n

R<\/strong><\/p>\n

<\/em><\/strong><\/p>\n

rakkyo <\/em>\u3089\u3063\u304d\u3087<\/strong> a sort of shallot usually pickled and eaten with curry-rice.<\/p>\n

T<\/strong><\/p>\n

<\/strong><\/p>\n

take no ko<\/em><\/strong>  or takenoko <\/em>\u7b4d<\/strong> bamboo shoot, in season in April-May in Tokyo area.<\/p>\n

<\/em><\/strong><\/p>\n

taranome <\/em>\u30bf\u30e9\u306e\u82bd angelica bud<\/em><\/strong> one of the sansai. Usually the cultivated version is easily found in supermarkets, but I eat only the one I pick myself.<\/p>\n

<\/em><\/strong><\/p>\n

togan <\/em>\u51ac\u74dc wax gourd<\/em><\/strong>. Eaten in the summer. Recipes<\/a><\/p>\n

<\/em><\/strong><\/p>\n

tsukushi <\/em>\u3064\u304f\u3057 horsetail<\/em><\/strong> is one of the sansai or wild mountain vegetables. It is actually the kind of “flower” of the horsetail plant. A very delicate plant to harvest and cook.<\/p>\n

<\/p>\n

tsurumurasaki <\/em>\u30c4\u30eb\u30e0\u30e9\u30b5\u30ad<\/strong> is the Japanese name for Malabar spinach. A delicious green that can be found in early summer.<\/p>\n

U<\/strong><\/p>\n

<\/em><\/strong><\/p>\n

udo <\/em>\u30a6\u30c9<\/strong>Aralia Cordata is one of the wild spring herb that grows in Japan. In season in March-April in the Kanto area. Usually blanched to remove the bitterness.<\/p>\n

<\/strong><\/p>\n

ume<\/em><\/strong>  \u6885<\/strong>  Japanese plum, Japanese plum tree<\/p>\n

<\/figure>\n

uri <\/em>\u74dc <\/strong>a summer vegetable that is in between melon and cucumber. Delicious cooked, <\/strong>pickled…<\/p>\n

Y<\/strong><\/p>\n

yaki <\/em>\u713c\u304d<\/strong> grilled<\/p>\n

W<\/strong><\/p>\n

<\/p>\n

wakame <\/em>\u82e5\u82bd<\/strong> a type of seaweed used for dashi, rolled preparations…<\/p>\n

<\/em><\/strong><\/p>\n

warabi <\/em>\u308f\u3089\u3073 \u8568 eagle fern<\/strong> is one of the wild speing greens. It has a very particular texture and taste, between asparagus and artichoke…<\/p>\n","protected":false},"excerpt":{"rendered":"

Since I use a mixture of Japanese words and French words, here you’ll find some explanations and\/or translations for the most common terms. If you have a doubt and want some more detail, contact me or leave a comment, I will be happy to disambiguate! And click on the link to see related recipes. A… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/pages\/9"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=9"}],"version-history":[{"count":58,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/pages\/9\/revisions"}],"predecessor-version":[{"id":5349,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/pages\/9\/revisions\/5349"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}