GLOSSARY

Aji

Horse Mackerel found off the coast of Japan

Ankake

Any kind of thick, savory sauce thickened by potato starch.

Anko

Red bean paste

Konnyaku

Grey Jelly made from the Konjac plant, which is from the same family as taro and yam. Bouncy but flavorless, the healthy jelly will absorb the flavor of anything it is cooked in.

Mentaiko

Salted and spiced pollack roe sack

Nitsuke

Japanese technique of simmering food, usually fish, in a strongly flavored sauce using shoyu, sake, and mirin.

Oden

Dashi simmered dishes usually consisting of daikon, fish cakes, Konjac, and boiled eggs.

Saba

Blue mackerel which is known for its flavor and fattiness

Shirasu

Also known as Whitebait, are tiny little white fish which are mostly produced in Shizuoka prefecture. Normally they are boiled in salt water.

Shoyu

Soy Sauce

Teriyaki

Japanese technique of grilling with a glaze consisting of soy, sugar, and mirin.

Tori

Chicken

Taiyaki

Japanese fish shaped cake. Often filled with things like Anko and Custard.

Yuba

Tofu skin made from the coagulated proteins when making soy milk