Download - Brainshare Public Online Library

with a variety of fillings and rolled in a sheet of nori; also
known as norimaki
mirin a sweet liquid flavouring made by mixing steamed glutinous
rice, on which the mould Aspergillus oryzae has developed,
with distilled spirit and fermenting for 40‒60 days; commonly
known as ‘sweet cooking sake’
miso fermented paste of soybeans and either rice or barley, with
salt; hundreds of different varieties can be found. Consumed
chiefly in the form of miso soup, which is made by dissolving
a small amount of miso in dashi and adding one or two ingredients;
one of the classics is wakame with tōfu
mochi glutinous rice steamed, pounded into a dough and shaped into
cakes, either by cutting the dough into rectangular shapes with
a knife or by shaping into circles by hand; the major component
of zōni
mukōzuke a dish served with rice and soup as the first course in the ‘tea
kaiseki’ menu
mushimono ‘steamed dish’
myōga myoga ginger, Zingiber mioga; only the buds and stems, not the
root, are eaten
Narazuke a famous vegetable pickle from Nara; radishes, aubergines
(eggplants) and cucumbers are salted and pickled in sake lees
nattō soaked and steamed soybeans inoculated with Bacillus natto and
fermented for about a day; the end-product has a thready stickiness
and a very strong aroma and flavour
nigirizushi ‘squeezed’ or ‘hand-moulded’ morsels of rice flavoured with
vinegar, salt and sugar, topped with a slice of (raw) seafood;
now the best-known and preferred type of sushi both inside
and outside Japan
nikujaga soy-simmered beef, potatoes, carrots, onions and (often) green
peas; a nimono made with Western ingredients
nimono ‘simmered-dish’, flavoured with soy sauce or miso; sake, mirin
and ginger may also be added
nori laver Porphyra spp. The best-known and most widely used
variety is asakusa nori (red alga Porphyra tenera), which grows
in bays; after collecting, it is dried into sheets of 22.5 × 17.5
cm and toasted, sometimes coated with a flavouring. Aonori
(green laver, Enteromorpha spp.), which grows in rivers, is
dried in flakes and sprinkled on okonomiyaki, yakisoba and
other dishes
obentō or bentō; a boxed meal containing rice, pickles and several small
side dishes
oden short for nikomi dengaku, a variety of ingredients simmered in a
large container of hot dashi; also known as Kantōni
230