日本 - 美食

Sushi

Sushi すし, 寿司, 鮨；用的饭叫醋饭，或鮨飯（sushi-meshi）。

• Nigiri/nigirizushi 握り寿司 / にぎり寿司: 一片生鱼或海鲜 + 一团米饭 + 手握
  • Nigiri vs sushi: Nigiri是sushi的一种
  • Nigiri vs Sashimi: Sashimi只有鱼生没有米，nigiri是鱼生放在米上。Sashimi不算是sushi。
  • Nigiri vs Onigiri (お握り or 御握り; おにぎり): rice ball, plain or lightly salted rice, 饭团, different from Nigiri
• Chirashizushi ちらし寿司, "scattered sushi" ("Chirashi Bowl" on the menu) 就是鱼生直接放在一碗米饭上。
• Inarizushi (稲荷寿司) : a pouch of fried tofu typically filled with sushi rice alone.
• Makizushi 巻き寿司, "rolled sushi"
• Narezushi (熟れ寿司, "matured sushi") fermented sushi
• Gunkanmaki 軍艦巻 / ぐんかんまき, "warship roll"， 一种特殊的Nigiri，紫菜围边，上面放鱼生。
• Temarizushi (手まり寿司, "ball sushi") 球型的寿司.
• Oshizushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi")
• Maki: "roll", like Dragon Roll, California Roll, etc.
• Sushi roll vs hand roll
  • Sushi roll: maki, a long roll cut into pieces
  • Hand roll: temaki, made into a cone
• Kaitenzushi: 回転寿司
• Edomae sushi 江戸前寿司：江户时代(1603- 1868)，以京都为首的关西地区流行上等的盒装寿司，而江户人发挥平民作风，发明了可以轻松吃到、立即品尝的江户前寿司。江户流派的寿司品种和手捏方法，后来成为高级寿司的代名词。除了寿司行家必吃的鲔鱼（金枪鱼）寿司，鲣鱼、星鳗寿司更是江户前寿司的代表。

Sashimi 刺身

刺 し = sashi (pierced, stuck) and 身 = mi (body, meat)

• 鲭科
  • 鲭 Saba, 英文：mackerel，中文：鲭(Qīng)鱼
  • 鮭 Sake: 三文鱼Salmon
  • Maguro 鮪(Wěi) 就是金枪鱼tuna
    • shiro maguro: Albacore tuna 长鳍金枪鱼. Shiro = white, maguro = tuna
    • Toro (とろ): fatty bluefin tuna belly
    • Ōtoro (大とろ): fattiest portion of bluefin tuna belly
    • Chu-toro: medium fatty bluefin tuna
    • Akami: lean bluefin tuna
  • Katsuo: 鰹(Jiān) Bonito
• Hirame: Halibut
• Hotate/Hotategai: Scallop
• Ika: Squid
  • Surume Ika/鯣烏賊: Japanese Common Squid
• Inari: Tofu
• Kani: Crab meat
• Suzuki: Striped bass
• Tai: Red snapper
• Tako: Octopus
• Tamago: Egg
• Tobiko: Flying fish roe
• Unagi: freshwater eel
• ebi: shrimp
  • Ama-ebi: sweet shrimp
  • Sakura-ebi: spring-season shrimp
• Masu: trout
• Uni: Sea urchin
• Fugu: 河豚
• Hamachi: Japanese amberjack, yellowtail, 鰤鱼, 新加坡译作琥珀鱼
• Kanpachi Kama: grilled amberjack collar
• Ikura: Red caviar, Salmon roe 三文鱼籽
• 光り物（hikarimono）silver-skinned fish，一类鱼，较油较肥，容易变坏。Saba鲭是这一类的鱼。
• shime saba しめ鯖 = vinegared mackerel

Donburi (丼)

Donburi: "bowl", 常缩写为"-don"作为词缀。就是XX饭。

• Gyūdon: 牛丼, 牛肉饭，beef bowl
• Unadon: 鰻丼, 鳗鱼饭, eel bowl (伊豆荣 本店：伊豆荣是一家鳗鱼饭店，已经有 200 多年历史了。)
• Oyakodon: 親子丼, chicken + egg bowl
• Katsudon: カツ丼, 猪排饭, deep fried pork cutlets

各种“烧”

“烧”就是yaki，日本很多美食都跟“烧”有关

• Yakitori (焼き鳥, 烤鸡串) tori = とり = 鸟, skewers，日式烤雞串
• Okonomiyaki お好み焼き,关西风什锦烧（大阪烧）和广岛风什锦烧（广岛烧）
• Sukiyaki (鋤焼, すき焼き, 寿喜烧) 一种火锅
• Nabeyaki Udon (cooked in a nabe, or metal pot.)
• Tamagoyaki (卵焼き or 玉子焼き, literally "grilled egg")
• Takoyaki (たこ焼き or 蛸焼) 章鱼烧
• 文字烧 文字烧是一种把面粉糊、圆白菜和各种材料搅拌在一起烧烤的煎饼，是东京的著名特产之一。Monja 大街汇集了数十家文字烧，各有各的特色及口味。
• 人形烧: 制作成各式各样的人物或动物造型的糕点, 雷门、五重塔、人形烧是浅草的三大名物。浅草著名的人形烧店有木村家、三鸠堂、默林堂等

各种炸

• Tempura (天ぷら or 天麩羅): battered and deep fried seafood and vegetables, introduced by the Portuguese residing in Nagasaki in the 16th century
• Tonkatsu （豚カツ, とんかつ or トンカツ）炸猪排
• Tonteki 炸猪排
• 吉列豬排(炸猪排). ton (豚) meaning "pig" and katsu (カツ), which is a shortened form of katsuretsu(カツレツ), the transliteration of the English word cutlet, which again derived from french côtelette, meaning "meat chop".
• Karaage 唐扬（日语：からあげ、空揚げ、唐揚げ、から揚げ）deep fried

Others

• snacks: sakana (肴), shukō (酒肴), or otsumami (お摘み)
• nabe: 鍋
• Omakase お任せ, 厨师发办, 由主厨决定用餐的菜单, means "I'll leave it up to you"
• Edamame 毛豆
• nori: seaweed
• kurobuta: 黒豚 black pig
• nasu: eggplant
• Nankotsu (chicken cartilage) 软骨
• Dashi (出汁, だし)
• Katsuobushi: dried, fermented, and smoked skipjack tuna, a.k.a okaka (おかか)
• Otoshi お通し：开胃小菜。
• izakaya: 居酒屋, Japanese bar serving drinks and food.
• otsumami: snacks
• Okonomiyaki: Japanese savory pancakge
• bonito flakes: dried, fermented, and smoked skipjack tuna
• hibachi (Japanese: 火鉢)
• Shojin-ryori: 精進料理, vegetarian or vegan influenced by Chinese Buddhism
• Agedashi dōfu: Lightly deep-fried tofu
• negi: scallion
• negima: juicy chicken thigh
• Cabba (Kyabe) - A pun on "cabbage"
• つくね Tsukune: Japanese Chicken Meatball Skewers
• かいせきりょうり（kaisekiryouri） 怀石料理: Kaiseki originally referred to light meals served during a tea ceremony, and today refers to a meal consisting of a number of small, varied dishes. 最早由京都寺庙中传出来，僧人将温暖的石头抱在怀中以抵挡饥饿感，因此有了“怀石”名称。
• Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing"), or simply nabe, is a variety of Japanese hot pot dishes
• Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu")
• Tsukemono (漬物, literally "pickled things")
  • Oshinko: lightly pickled vegetables made in a short time without fermenting ingredients. Oshinko is tsukemono, but tsukemono is not always oshinko.
• Yosenabe 寄鍋: Yose (寄) means "putting together", all things are cooked together in a pot. based on a broth made with miso or soy sauce flavourings.
• Oden (おでん, 御田) 关东煮
• 神户牛肉, 香而不腻、入口即化
• 河豚料理
• 日式洋食: 炸猪排、蛋包饭、咖喱是源自日本大正时代的三大洋食
• tataki (たたき) methods of preparing fish or meat, means "pounded" or "hit into pieces". Lightly grilled.
• 日本烧酒: shōchū 焼酎
• Hire Katsu is a kind of Tonkatsu pork cutlet using a different cut of pork, tenderloin. Hire (“hee-ray”) means Fillet in Japanese, and smaller tenderloin fillet pieces are breaded and deep-fried to make this dish.
• kuromitsu kinako日本黑糖浆
• 鸣门卷: 因花纹成漩涡状，令人联想日本著名景观鸣门漩涡，因而得名“鸣门卷”
• Kakigōri (かき氷) is a Japanese shaved ice dessert
• ice (氷) kōri
• Omakase 主厨发办
• 玄米 糙米
• draft beer (nama-bīru)
• chu nama: 中杯精酿啤酒
• Chūhai (チューハイ or 酎ハイ) "shōchū highball" 日本烧酒+饮料组成的highball
• 治部煮 / じぶ煮 / jibu-ni：金泽和石川县的特色食物。鸭肉或者鸡肉的炖菜。
• Shirataki，白滝 / しらたき，魔芋絲

Places X Food

• 宇治：茶
• 宇都宫：饺子

一些餐厅

• 一蘭: 天然豚骨拉面
• 玉ひで(玉秀): 亲子丼
• 岸田屋: 堪称日本三大居酒屋之一
• 丸五: 日式炸猪排
• 五代目野田岩: 鳗鱼盖饭
• 玉寿司
• 银座荣寿司:江户时代创立的老牌寿司店
• 瀬川鲔鱼盖饭
• 鮨水谷: 高级寿司
• 焼肉ジャンボ(Jambo): 日式烤肉
• 回転寿司 根室花まる 銀座店
• Toraji：烧肉 连锁