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Japanese food glossary index

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Japanese food glossary terms

  • agedashi tofu

    Tofu, diced into cubes and lightly dusted with potato starch or cornstarch and then deep fried until golden brown. Usually served in a traditional Japanese broth.

  • donburi

    A large bowl of rice or noodles, topped with meat, poultry or seafood simmered together with vegetables.

  • edamame

    Green soy beans boiled in sea salt as a vegetable. Usually served as an appetiser in Japanese restaurants.

  • futomaki roll

    A thick or fat sushi roll.

  • gunkan

    A round sushi, wrapped with seaweed and topped with ingredients such as salmon roe.

  • gyoza

    A thinly rolled piece of dough, with crimped edges, filled with ground meat and vegetables. Served either steamed and chewy, or fried and crispy.

  • hosomaki roll

    A thin roll of sushi with seaweed on the out side.

  • katsu

    Japanese style breadcrumbs.

  • kushiyaki

    Skewers of meat, seafood or vegetables grilled over Japanese charcoal.

  • maki roll

    A roll of sushi and raw vegetables wrapped in a seaweed sheet and sliced into disc shaped pieces.

  • miso soup

    A traditional Japanese soup consisting of a "dashi" stock into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.

  • nigiri

    Hand rolled sushi made using sushi rice hand pressed into balls with a topping of seafood draped over it. Sometimes the seafood is bound to the rice with a thin strip of nori.

  • sashimi

    Thin slices of fresh, raw seafood sliced into thin pieces.

  • soft shell crab

    A crustacean seafood that can be eaten whole if cooked shortly after molting their hard shell. They are generally battered and fried, served with a dipping sauce.

  • temaki hand roll

    A small cone shaped sushi roll.

  • tempura

    Meat, seafood or vegetables dipped in a light batter and deep fried.

  • teriyaki

    A cooking technique in which foods are broiled or grilled in a sweet soy sauce marinade. Can be served hot or cold.

  • ura maki roll

    A inside out maki roll. It has rice on the outside and the seaweed wrapper, sushi, and raw vegetables in the middle.

  • wasabi

    Known as Japanese horseradish, It comes from the thick green root of the wasabi plant and is used as a strong spice in Japanese cooking. Made into powder or paste it is commonly served with sushi.

  • yaki soba

    Stir fried wheat noodles, similar to ramen noodles, mixed with meat or vegetables, and flavoured with yakisoba sauce, salt and pepper.

  • yaki undo

    A thick, smooth, white Japanese noodle eaten with a special sauce, meat and vegetables.

  • yakitori

    Chicken meat marinated with tare sauce, skewered on bamboo and barbecued.

  • yellow tail

    In the context of sushi, yellow tail usually refers to the Japanese amberjack.

Disclaimer: Our food glossary provides generic reference information only. The actual product may vary.

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