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gyōza a kind of Chinese dumpling ( jiaozi), usually filled with a<br />
mixture of minced pork, cabbage and Chinese chives (Allium<br />
tuberosum), and steam-fried<br />
gyūnabe beef and other ingredients cooked in a cast-iron pan, flavoured<br />
with miso or soy sauce; a predecessor of sukiyaki<br />
hagate a meagre peasant dish consisting of rice, millet and barley<br />
cooked with chopped daikon leaves<br />
hishio an ancient category of fermented food products, with three<br />
major types – vegetable-based, fish or meat-based, and grainbased;<br />
the last is the prototype for today’s soy sauce and miso<br />
honzen ryōri a formal, opulent banquet with a large number of dishes served<br />
simultaneously at several small tables<br />
horumonyaki grilled tripe and offal; a wartime dish of Korean origin and a<br />
predecessor of yakiniku<br />
kabu turnip, Brassica campestris var. glabra<br />
kaiseki short for kaiseki ryōri (kaiseki cuisine), a refined meal consisting<br />
of several courses served in sequence; two styles of kaiseki are<br />
distinguished: the tranquil and minimalist ‘tea kaiseki’ (chakaiseki)<br />
and the more flamboyant ‘restaurant kaiseki’ or ‘banqueting<br />
kaiseki’ (enkaiseki)<br />
kaitenzushi ‘rotary sushi’: sushi served on a conveyor belt<br />
kanpan ship’s biscuits<br />
Kantōni ‘nimono from the Kantō region’, an alternative name for oden<br />
karintō one of the oldest Japanese sweets: pieces of dough made of<br />
flour, water and egg, deep-fried and coated with brown sugar<br />
katemeshi a meagre peasant dish consisting of rice, millet and barley<br />
cooked with chopped daikon<br />
katsu karē breaded cutlet in curry sauce on rice<br />
kimuchi a Japanese name of a Korean-style pickle (kimch’i), made of<br />
salted vegetables fermented with red chilli pepper, garlic,<br />
green onions, ginger, seafood and other ingredients, very<br />
popular in Japan<br />
kimuchi nabe a variety of ingredients simmered directly at the table in a large<br />
earthenware pot, flavoured with kimuchi<br />
kishimen wide and flat wheat noodles, a speciality of Nagoya<br />
Konbu kelp, Laminaria spp., customarily used dried for making stock<br />
konnyaku a gelatinous paste made from the root of devil’s tongue,<br />
Amorphophallus rivieri var. konjac, formed into bricks<br />
kuchitori assorted appetizers; the first course in the ‘restaurant kaiseki’<br />
menu<br />
kuromame small black beans, Glycine max<br />
mabodōfu a dish of Sichuan origin (mapo doufu): minced pork stir-fried<br />
with tōfu in hot chilli sauce<br />
makizushi sushi roll: rice flavoured with vinegar, salt and sugar, stuffed<br />
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