The Japanese Culture is a very exciting one; filled with healthy foods, beautiful people,and fascinating traditions. We have taken the initiative to help you learn a little more about our Culture by adding some commonly used terms to our site. Below you will find words that you may use when ordering items from our menu, greeting our staff or simply interacting with someone of the culture.
Here are Some Commonly used Terms:
- Konichiwa (koh NEECH ee wah) - A greeting, roughly 'how are you'' or 'how do you do?''.
- Domo (DOH moh) - Thank you.
- Domo arigato (ah ri GAH toh) - Thank you very much.
- Dozo (DOH zoh) - Please.
- Gochiso-sama [deshita] - This phrase traditionally closes a meal.
- Hai (HI)- Yes. Spoken abruptly with a glottal stop at the end, almost swallowing the last vowel.
- Itamae - The sushi (or other Japanese) chef. "Itamae-san' is a polite way to address a sushi chef. May be shortened to `ita-san'.''
- Omakase - Chef's choice: asking the sushi chef to choose what you'll have next. It is acceptable (i.e., it would not be rude or awkward) to let the sushi chef know your budget in such a situation.
- Okonomi - The practice of ordering sushi (usually, of necessity, from the bar) a few pieces at a time.
- Sabinuki - "No wasabi, please.''
- Sushi Terms (Seafood):
- Hikari-mono - Fish sliced for serving with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada.
- Neta - Sushi bar term for the fish topping in nigiri sushi.
- Ebi - Shrimp.
Additional Sushi Terms:
- Katsu - A cutlet.
Daikon - Giant, long white radish, sweeter than round, red radishes.
- Fuki - A fibrous vegetable often simmered in broth.
- Gobo - Long, slender burdock root.
- Hichimi togarashi - Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds.
- Hijiki - Black seaweed in tiny threads.
- Kampyo, Kanpyo - Dried gourd strips.
- Kappa - Cucumber, when used in a sushi roll.
- Kombu, Konbu - Kelp, possibly dried; a kind of seaweed, in sheet form.
- Konnyaku - Gelatinous, rubbery oblong cake made from the snake palm plant.
- Nasu - Eggplant.
- Negi - A Japanese onion, resembling a leek, but thinner.
- Nori - Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi.
- Oshinko - Pickled vegetables, usually cucumber.
- Takenoko - Bamboo shoots.
- Takuwan - Pickled long white radish (daikon).
- Tsukemono - Pickles.
- Umeboshi - Small, bitter, pickled Japanese plum.
- Wakame - Lobe-leaf seaweed, possibly dried, in long, dark green strands.
- Aji-no-moto - Monosodium glutamate (MSG)
- Beni shoga - Red pickled ginger.
- Gari - A sushi-bar term for pickled ginger.
- Goma - Sesame seeds.
- Hichimi togarashi - A western dialect rendering of Shichimi togarashi
- Kinome - Leaves of the Japanese prickly ash, used in soups and to flavor simmered foods.
- Kuro goma - Black sesame seeds.
- Nanami togarashi - Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds.
- Ohba - Japanese beefsteak plant.
- Sansho - Japanese pepper, made from the leaf of the prickly ash.
- Shichimi togarashi - Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds.
- Shiro goma - White sesame seeds.
- Shiso - A japanese mint with green leaf with serrated edges and a sharp taste used as a garnish for sashimi.
- Togarashi - Whole dried hot red peppers.
- Wasabi - Green, very hot Japanese horseradish.
- Renkon - Lotus roots.
- Bulgogi - A Korean marinated beef dish.
- Buta - Pork.
- Dashi - Basic soup and cooking stock made with kombu and katsuoboshi
- Gohan - Plain boiled rice.
- Ji- Prefix used with Japanese foods meaning "locally made or caught".
- Kareh Katsu/Katus kareh - Curry sauce poured over deep-fried pork cutlet.