Discover a selection of Japanese words and their definitions on this Umami Paris page. To better understand Japanese cuisine and products, it's obviously easier to understand these Japanese foods and ingredients with a few explanations.

Is a word not listed in our glossary? Feel free to send us a quick email at contact@umamiparis.com . We will be happy to answer you and add this word to our Japanese glossary!

HAS

• AMAZAKE

Amazake is a naturally sweetened soft drink made using a similar process to sake. Amazake is made by fermenting rice with koji, which transforms the rice starch into natural sugar. This sweet drink, which is very low in calories and rich in B vitamins and fiber, can be consumed at a variety of temperatures but is also used in cooking, particularly in baking, where its creamy texture and sweet taste serve as a natural sweetener.

• ANKO

The term anko refers to the paste made from red azuki beans. Generally, anko is made by first boiling the azuki beans and then grinding them. They are then sweetened with sugar or honey. It is primarily used in pastries, where it is used to fill the famous dorayaki or daifuku! Anko can be referred to by different terms depending on how it is produced or its consistency: koshian refers to the smooth paste, tsubuan to the chunky paste, and shiroan to the paste made from white azuki beans.

• ARARE

Arare are small balls with a soft texture, made from glutinous rice dough. They can be coated with different seasonings: soy sauce, sugar, spices, etc. Their preparation has evolved over time, but the principle remains the same: the mochi is left to dry, then grilled and finally seasoned. Traditionally, they are found during the Hina Matsuri, the calendar celebration of young girls, in different colors representing the seasons of the year. They are also often found in tempura batter, where they add a crunch.

• AZUKI

The azuki bean is a plant cultivated in many East Asian countries. Its seeds are generally uniformly red, but white, black, and even speckled varieties also exist. The bean can be used whole, for example, when making sekihan, a rice mixed with azuki beans prepared during celebrations. Typically, azuki is used in sweet preparations, particularly in the form of paste, the famous anko paste. In Japanese cuisine, it is found as is for making yōkan, for example, a kind of gelled fruit paste, but especially for filling pastries such as mochi.

B

• BENTO

Bento is the Japanese equivalent of a takeaway meal. Naturally, the concept of a nomadic lunch has existed for a long time in Japan, already with onigiri, but it was from the end of the 16th century that characteristic bento boxes began to be made. Generally, the bento box will always contain rice, accompanied by various and varied toppings: from simple umeboshi to grilled eel, including tempura, sashimi, or tsukemono. They are available almost everywhere, and their great diversity is also reflected in the price ranges offered and the refinement devoted to their preparation.

• BINCHOTAN

Binchotan charcoal is a charcoal made from the wood of Ubamegashi oaks, a tree native to the Wakayama region. Binchoya Chozaemon, its inventor, gave his name to this fuel. To make it, pieces of wood are burned at low temperatures for several weeks before being allowed to withstand temperatures of over 1000°C. The result is a very porous charcoal, capable of capturing molecules suspended on its surface. Binchotan is used as a barbecue fuel: it takes longer to start than ordinary charcoal, but its very powerful infrared radiation allows it to cook food thoroughly without burning it. Furthermore, binchotan can also be used to filter water, or even as a deodorizer thanks to its high porosity.

C

• CHASEN

Chasen is the name given to the small bamboo whisk traditionally used to mix matcha tea powder with water during the tea ceremony. Its manufacture begins by cutting a single piece of bamboo into 16 equal parts, which are then divided into several teeth that will form the branches of the whisk. The number of branches will vary depending on the desired consistency of tea: the more there are, the lighter it will be. Although its delicate construction makes it precious, its bamboo composition inevitably makes it a fragile product and therefore requires regular replacement. A ceremony called chasen kuyō, during which chasen are burned, allows tea masters to express their gratitude to their instrument.

D

• DASHI

Thanks to its umami content, dashi broth is the foundation of Japanese cuisine. Dashi is primarily composed of kombu seaweed and dried bonito. This broth is typically used to make miso soup, but it also serves as a base for other noodle dishes (ramen, soba) as well as for cooking vegetables, meat, and fish. It can be easily made at home with bonito or shiitake mushrooms, but it also comes in powder or liquid versions.

• DAIKON

Daikon is a variety of white radish, milder than the European radish, and essential to the cuisine of East Asian countries. It is a vegetable that thrives particularly well during the autumn rainy season, lasting until mid-November. In Japan, this vegetable is mainly used grated or finely chopped as a condiment, or macerated into pickles or tsukemono. Cooked, it is found as a simmered ingredient in oden, the famous Japanese stew.

F

• FURIKAKE

Furikake is a typical Japanese condiment made primarily from dried seaweed, dried fish, and sesame seeds. The earliest origins of furikake date back to the Kamakura era, beginning in the 12th century, when salt-dried sea bream, salmon, or shark flesh was sprinkled on it. Later, at the beginning of the 20th century, furikake came back into fashion to compensate for the low calcium content of the Japanese diet. It was then sprinkled on white rice to add flavor, but today, furikake comes in a variety of flavors that can be paired with all kinds of dishes. Discover furikake flavored with shiso, sansho, or even wasabi!

G

• GENMAICHA

Genmaicha , whose name means "brown rice tea," is a blend of green tea and toasted rice grains. Typically prepared with whole leaves, there is also a matcha-enriched version, green tea powder. This tea is distinguished by its fresh aroma, notes of toasted rice, and low caffeine content, making it a pleasant drink at any time of day and accessible to everyone.

• GOMASHIO

As the name suggests, gomashio is a condiment made by combining toasted sesame (胡麻 goma) and salt (塩 shio). It can be used as a substitute for furikake, sprinkled on sekihan, the red rice prepared during celebrations, or onigiri to give a toasted, salted peanut flavor.

• GOHAN

The characters for "gohan" mean "cooked rice." Since rice was traditionally the staple of Japanese meals, the term gohan has evolved to refer to meals in general.

H

• HŌJICHA

Hojicha tea is a very popular tea in Japan. It is produced from green tea leaves that are roasted at high temperatures for varying lengths of time. The longer the leaves are roasted, the darker their color. Thanks to its low caffeine content, this tea can be enjoyed at any time of day. It can be enjoyed hot or cold, or added to pastries.

I

• IYOKAN

Iyokan is a medium-sized orange citrus fruit that resembles the European mandarin orange in appearance and taste, with a more pronounced acidity. It is a cross between the Japanese mandarin orange (mikan) and the American mandarin orange (tangerine). Its production is almost exclusively restricted to Ehime Prefecture, which has a warm climate and a coastal landscape ideal for growing the best fruit.

K

• KATSUOBUSHI

Katsuobushi means dried bonito in Japanese. It is produced from bonito, a fish related to tuna, fermented, smoked, and then dried. Once dried, the bonito becomes very hard and resembles a piece of wood. Katsuobushi bonito is then shredded into shavings for consumption. It is one of the central elements of Japanese cuisine because it is used to produce dashi, a broth very rich in umami. Indeed, katsuobushi has a very high concentration of inosinate, a substance responsible for umami.

• KIZAMI

The term kizami could simply be translated as “chopped.” It is commonly used to refer to foods that have been chopped into small pieces, such as shiitake mushrooms or seaweed. Kizami nori , for example, or chopped nori, is a condiment used to garnish various noodle dishes or donburi, a variety of dishes consisting of a bowl of rice topped with all sorts of toppings. These kizami primarily serve a practical purpose: they are often found in store-bought dishes.

• KINAKO

Kinako is a powder made by grinding roasted soybeans. This process reduces the characteristic soy odor and gives it a roasted, nutty flavor. Its color varies depending on the type of soybeans used: yellow for yellow soybeans, or light green for green soybeans. Traditionally, kinako is used in many Japanese confections, including mochi, to which it gives a soft texture and a slightly sweet taste. Rich in protein and minerals, it is also popular today as a dietary supplement.

• KOJI

Koji is not a food used as is, but rather a ferment that aids in the fermentation of many basic Japanese dishes, such as miso and soy sauce. It is obtained by seeding a substrate (rice, soybeans, barley, etc.) with the spores of a fungus called Aspergillus oryzae. After a few days, a thin white layer will appear on the substrate: this is koji! It is the protease enzyme contained in this koji that gives the umami flavor. In addition to its function as a flavor enhancer, it can be used as a natural preservative. Mixed with salt, koji produces a paste, now also available in liquid form, which can be used to tenderize food: shiokoji.

• KOMBU

Kombu seaweed is a large, thick, dark-colored edible seaweed sheet. It has the highest iodine content among edible seaweeds consumed in Japan. It is primarily used boiled to make dashi broth, but it also serves as the main ingredient in kobujime, a dish from the Toyama region combining kombu seaweed and sashimi.

• KOMBUCHA

Not to be confused with the fermented drink of the same name, Japanese kombucha is an infusion made from kombu seaweed, known for its digestive benefits and richness in minerals, particularly iodine. Its origins remain unclear, but it is believed to have been consumed as early as the Edo period (1603-1868), or even the Heian period (794-1185). Traditionally, it is prepared by steeping pieces of dried kombu in hot water, sometimes with a little salt or soy sauce to enhance the flavor. This drink can also be enjoyed with ume plums, whose tartness pairs perfectly with the natural sweetness of kombucha.

• KOMEKO

Komeko is a name for rice flour (from the Japanese “kome” meaning rice and “ko” meaning flour). Rice flour is produced from rice that is ground into a very fine powder. Gluten-free, it is intended as a substitute for wheat flour and is used in bread as well as in pastries such as cookies and chiffon cakes. Rich in starch, this flour can also thicken sauces and is used for frying foods.

• KONJAC

Konjac is a plant in the Araceae family, primarily known for the food produced from its bulb. Flour is produced from this plant, to which lime water is added to obtain a mixture that is boiled and then cooled to form konjac. Formerly used in Asian pharmacopoeia, konjac can be eaten in the form of jelly, noodles, or cakes. Its low calorie content makes it an ideal component of certain diets.

• KOSHIHIKARI

Koshihikari rice is a short-grain hybrid rice variety obtained by crossing the strains of Nourin No. 1 and Nourin No. 22. It is particularly appreciated for its glossy appearance and sticky texture. The rice is cultivated throughout the southern regions of Tohoku and certainly remains one of the most cultivated and popular rice varieties in Japan.

• KUKICHA

Kukicha is a blend of green tea leaves and stems, distinguished by its mild, vegetal flavor with a slight hint of nuttiness. This tea, also called "stem tea," is prized for its delicate flavor. Depending on the quality, it can be derived from teas such as sencha or gyokuro. It is often consumed as part of a macrobiotic diet and lends itself to several infusions, each revealing a unique sweetness.

• KUZU

Kuzu is a plant native to the Far East and introduced from Japan to the United States for the 1876 World's Fair. Highly invasive, this plant is now primarily known for its culinary uses. Although its leaves and flowers are edible, it is its roots that are primarily used to create kuzuko, a powder used to prepare many wagashi, Japanese sweets. Kuzuko can also be used to thicken sauces or make jellies.

M

• MATCHA

Matcha is a high-quality green tea powder. It is produced from young tea leaves, grown in shaded plantations for three weeks before harvest. Matcha is one of the richest antioxidant products in the world. It helps fight the signs of aging and strengthens the immune system. Furthermore, thanks to its gradually released caffeine, theanine, and catechin content, matcha tea also has energizing and soothing properties, and may even prevent certain diseases. Traditionally used in tea ceremonies, it is now used in beverages, as a coloring agent, or as a natural flavoring in pastries.

• MIRIN

Mirin is a sweet, mild sake first enjoyed as a beverage. Since the 1950s, as other spirits gained popularity, its use has been restricted to seasoning, and it is now a staple ingredient in Japanese cuisine. Its sugar content helps balance the salt in soy sauce. It is also used in marinades and to give meats a glossy, glazed finish.

• MISO

Miso is a type of fermented condiment in paste form, a distinctly Japanese variation of kokubishiyo/穀醤, a similar condiment more commonly used in East Asia. Miso is produced from soybeans or other grains such as rice or barley, water, salt, and koji.
There are many varieties of miso: white miso, creamy and sweet, produced from rice; red miso, fermented for a long time; brown rice miso, tangy and creamy; barley miso, rather mild; or pure soy miso, with its rich and strong flavors, requiring at least two years of maturation.
In general, a miso made largely from soybeans will be more umami, while a miso that includes more koji seeded on other grains will be sweeter. Miso can be used as a base for soups and broths, marinades, as a condiment or seasoning, or even as part of a dish in its own right.

• MOCHI

Mochi is a Japanese confection made from glutinous rice. Rich in amylopectin and low in amylose, this rice absorbs a lot of water to produce a gelatinous consistency. First steamed, the rice is then crushed in a large mortar using a hammer to form an elastic paste. After this long process, mochi can be shaped into spheres or blocks (not to be confused with Daifuku, the filled mochi!). Mochi can be eaten as is or used in various dishes: in savory (zōni) or sweet (oshiruko) soups, grilled in arare, in the making of pastries, etc.

• MOCHIKO

Mochiko is a flour made from glutinous rice. It is primarily used to make mochi. Similar in appearance to starch, mochiko can also be used to thicken sauces and as an emulsifier. It can also be used to coat chicken or fish for gluten-free fried foods. It is not recommended for making bread.

• MOROMI

In a broad sense, the term moromi refers to the state of fermentation of raw materials during the process of making sake, shōchū, miso, soy sauce, etc. In the case of sake, for example, moromi is the cloudy product resulting from the fermentation of the mother liquor, rice, kōji, and water. Thus, the filtered product is sake, and the solid remainder is sake kasu, the sake lees.

• MUGICHA

Mugicha, or barley tea, is a very popular drink in Japan, especially in the summer when the barley is harvested. Roasting mugicha develops a refreshing flavor with light nutty notes. Although called "tea," it is actually an infusion, as it does not contain tea leaves. It is greatly appreciated for its benefits: it is said to promote blood circulation and help refresh the body. Being caffeine-free, it is suitable for the whole family and can be consumed at any time of day. Today, it is also a favorite beverage in vending machines in Japan.

N

• NABE

The term nabe refers to both a pot and a traditional Japanese dish, similar to a stew or pot-au-feu. This comforting dish, particularly popular in winter, is prepared by simmering various ingredients—meat, fish, vegetables, tofu—in a broth, often made with dashi. The pot is placed in the center of the table on a stove, allowing everyone to serve themselves directly, creating a warm and friendly atmosphere.

• NIGARI

Nigari is a food additive primarily composed of magnesium chloride, derived from seawater. Available in powder or liquid form, it is rich in residual minerals obtained during the extraction of sea salt. It is notably used as a coagulant, particularly in the production of tofu from soy milk.

• NORI

The term nori refers to edible red seaweed. Once dried, nori takes on a darker color somewhere between green and black. Highly rich in vitamins, minerals, and protein, toasted nori sheets are traditionally used as tasty wrappers for temaki sushi and maki.

O

• OCHAZUKE

Ochazuke is a very simple Japanese dish to prepare: a tea and dashi broth is poured over a bowl of rice. Sesame seeds, umeboshi, grilled salmon, cod roe, nori seaweed strips, chives, and wasabi can then be added. A little shoyu is also added to season the dish.

• ODEN

Often compared to the French pot-au-feu, oden is a dish from the nabe family, a Japanese hot pot where various ingredients are slowly simmered in a broth made with dashi and soy sauce. It typically features seafood such as chikuwa (fish roll), as well as vegetables such as daikon (white radish), mushrooms, and konjac. However, the composition of oden varies by region, offering a multitude of variations. Once enjoyed at street stalls called yatai, it provided solitary customers with a place to warm up and relax. With the gradual disappearance of these establishments in the 1980s, this role was taken over by konbini, these 24-hour convenience stores, where oden remains a staple in winter.

• ONIGIRI

Available in an infinite variety, onigiri is a preparation made from white rice and filled with different ingredients: ume plum, salted salmon, tuna and mayonnaise, tsukudani, etc. Designed to be easily transportable, these balls are generally coated in nori seaweed.

P

• PANKO

Unlike European breadcrumbs, which are made by grinding dry bread or biscuits, in Japan the main breadcrumb used is dried fresh breadcrumbs, also called panko . Lighter and finer than European breadcrumbs, it has the advantage of retaining much less oil.

• PONZU

Ponzu is a popular Japanese sauce that combines soy sauce with dashi, vinegar, and citrus juice. It's very easy to use because it blends well with European cuisine. Each producer has their own recipe, combining different citrus fruits like yuzu, sudachi, or mikan with varying proportions of broth and vinegar to create a unique ponzu.

S

• SANSHŌ

Sanshō , often called sanshō pepper, is actually closer to a citrus fruit than to classic pepper. Its lemony flavor might already give us a clue, but unlike pepper, which comes from shrubs in the Piperaceae family, the sanshō berry belongs to the Rutaceae family, which is characteristic of citrus fruits. What earns it the name pepper is its lemongrass aroma combined with a spicy sensation and a slightly numbing effect on the tongue. In cooking, its fresh, spicy taste pairs particularly well with white-fleshed fish, but it remains a very versatile seasoning.

• SAKE

In French, we refer to Japanese rice alcohol (nihonshū) by the term “ sake ”. Sake generally has an alcohol content of around 15%, slightly stronger than wine. Its transparent, even pale yellow color, is reminiscent of white wine. However, sake has a milder and less astringent flavor, very rich in umami. Contrary to popular belief, sake is not a digestif. It is not distilled and can be drunk throughout a meal, as an aperitif or even with dessert. Each sake has an ideal tasting temperature that allows its flavors to fully develop, but they can also be drunk at room temperature, cold or even hot.

• SAKE KASU

Sake kasu is the dregs of sake, a white product obtained at the end of the beverage's fermentation process. This dregs is collected after filtering and reused in several forms: tiles, soft paste, bars, etc. Sake kasu has a fruity taste, similar to sake, and enhances the umami flavor of the dishes in which it is added. It is found in marinades, soups, and even cakes or cookies, but it can also be used in the making of cosmetic products!

• SAKURA

Sakura is a variety of Japanese ornamental cherry tree that does not produce fruit. However, it is highly valued for its flowers, which mark the arrival of spring and symbolize the fleeting beauty of life and things. Sakura is found in cooking in various forms (cherry leaves, paste, vinegar, etc.) to bring a floral flavor to both sweet and savory dishes.

• SOY SAUCE

Soy sauce is arguably one of the most essential ingredients in Chinese and Japanese cuisine. Versatile, it can be used both as a seasoning and as a base for many marinades, sauces, and broths. There are several categories of soy sauce, the diversity of which depends on the ingredients used, the manufacturing methods, and the final texture.
Its manufacturing process relies on careful fermentation. A mixture of soaked and pressure-cooked soybeans, along with roasted and ground wheat, is inoculated with a ferment to produce koji, a key ingredient in many Japanese dishes. After a few days, salt and brine are added, and the mixture is left to ferment for several months. Once matured, it is pressed to extract a liquid, which is then decanted to separate the soy sauce from its oily residue.

• SENCHA

Sencha literally means “brewed tea.” In its broadest sense, sencha refers to green tea in the form of dried leaves that, unlike matcha, are not ground into powder. The tea leaves are steeped directly in hot water, which is the most common method of preparing tea in Japan. The higher the temperature, the more astringent sencha becomes. Sencha is a dense tea, offering a balance of sweetness, umami, and sourness. Like matcha, it is rich in catechin, an antioxidant that strengthens the immune system, as well as vitamin C.

• SHIITAKE

Shiitake is a variety of mushroom cultivated primarily in Japan, China, and Korea. It is grown on stumps of the "shii" oak tree, particularly in southern Japan where the warm, humid climate and large, densely forested areas are ideal for its cultivation. Rich in guanylic acid, shiitake is one of the top three ingredients (along with dried bonito and kombu seaweed) with the highest umami content in Japanese cuisine. It can be used fresh or rehydrated and is prized for its woody aroma and smooth texture.

• SHICHIMI

Shichimi togarashi, literally seven-flavored chili, is a popular Japanese spice made from red chili peppers, sesame, poppy, and hemp seeds, mikan or yuzu peel, sansho, and nori. Originally used for its supposed medicinal properties, this blend is said to have been invented by a Tokyo herbalist: Yagenbori. Quite versatile, it can be used to spice up broths and soups or to season meat.

• SHIOKOJI

Shiokoji is the result of mixing koji ferment and salt. It is a whitish paste containing numerous enzymes that give it extraordinary properties! It is particularly appreciated for tenderizing food flesh by breaking down its connective tissues but can also act as a flavor enhancer giving an umami flavor to dishes. Shiokoji also exists in liquid form, making it easy to use and very useful in marinades thanks to its dual capacity as a tenderizer and flavor enhancer.

• SHISO

Shiso is a plant from the mint family used as a aromatic herb. It comes in several varieties, the most common being red shiso (akajiso) and green shiso, also known as ōba. Red shiso leaves are commonly used as an ingredient in furikake, or mixed with salt to create a spice called yukari. Green leaves are often used in tempura or as a garnish for fish dishes, or even as a receptacle for other condiments such as wasabi.

• SHOCHŪ

Shochu is a distilled alcoholic beverage. This alcohol can be distilled from rice, barley, buckwheat, or sweet potato. This spirit has an average alcohol content of 25%, but some shochu can contain up to 45% alcohol. Its slightly woody taste can be enjoyed “on the rocks,” simply served with ice cubes, or with soda, fruit juice, or oolong tea.

• SOBA

Soba are a variety of thin noodles made from buckwheat flour. They are unique in that they contain all nine essential amino acids for the proper functioning of our bodies. In the mid-Edo period (1603-1868), soba became particularly popular due to its high vitamin B1 content, which is able to combat beriberi, a disease caused by a lack of this vitamin in the diet. They are certainly one of the most consumed foods in Japan and are the centerpiece of a considerable variety of hot and cold dishes. Typically, the noodles are served with broth and various toppings. Furthermore, since buckwheat can be grown in almost any type of soil, different recipes can be found almost throughout the archipelago.

• SOBACHA

Sobacha, or buckwheat tea, is an infusion made from hulled and roasted buckwheat seeds, then sometimes ground. Sobacha is appreciated for its roasted notes as well as its benefits for the body. It is rich in rutin, a powerful antioxidant found in buckwheat, and may also help combat stress thanks to its magnesium content.

• SŌMEN

Somen are a type of thin noodle made from wheat flour and vegetable oil. These noodles are commonly enjoyed cold, dipped in a sauce called tsuyu, which is primarily made from dashi and soy sauce. During the kneading process, it has become common to add other ingredients to somen to create new varieties: ume, sake, iyokan, etc.

• SUDACHI

Sudachi is a small green citrus fruit with a very tangy taste. Emblematic of Tokushima Prefecture on the island of Shikoku, where it is primarily grown, its flavor is somewhere between lime and yuzu, with fresher, sweeter notes. It's used very simply to add a hint of acidity to all kinds of dishes. It's also possible to scrape the skin off the fruit and use it as a condiment.

T

• TAMARI

Until the middle of the Edo period (1603-1868), tamari soy sauce was the main soy sauce used in Japan. Strong, thick, and less salty, it was a soy sauce prepared using an ancient Chinese method, exclusively from soybeans, without the addition of wheat or other grains. In other words, tamari was actually the result of miso extraction.

• TEMPURA

The term tempura refers to a Japanese frying method characterized by a light, almost translucent coating. Its popularity dates back to the Edo period (1603–1868), when oil production increased dramatically, allowing tempura to become popular, particularly thanks to street stalls called yatai.
The unique texture of tempura is the result of a special frying technique. When dipped into hot oil, the battered food creates a "blooming" effect: the batter disperses slightly before forming a thin, crispy shell.
Although many foods can be prepared tempura, fish and vegetables are the most common. They can be enjoyed on their own, dipped in a sauce, accompanied by a little salt or lemon, or served with soba or udon, to which they add a delicate texture and flavor.
The distinctive texture of tempura is likely due to its frying method. When the food is immersed in the oil, the batter "blooms," dispersing throughout the oil to gently coat the food.
Many foods can be fried in tempura, but fish and vegetables are preferred. Tempura can be enjoyed on its own, dipped in sauce, with a little lemon or salt, or as a side dish with soba or udon.

• TOFU

Tofu is made by curdling soy milk. A salty or acidic coagulating agent such as nigari (magnesium chloride) is added to the soy milk. Tofu is low in calories, contains little fat, and is a significant source of iron and protein!

• TSUKUDANI

The term tsukudani originally referred to a cooking method before being associated with the resulting condiments. Traditionally, this technique involves slowly simmering seafood, such as seaweed or small fish, in a mixture of soy sauce and sugar, to which mirin or sake is usually added. Initially, this cooking method was used to extend the shelf life of fresh food, thus making it possible to prepare reserves for times of scarcity. Today, tsukudani is prized for its intense flavor and melt-in-the-mouth texture, often served as an accompaniment to rice.

• TSUYU

Tsuyu sauce is a smoky sauce that adds a lot of umami. It's made from a combination of soy sauce, dashi, salt, and sugar. It's commonly served with noodle dishes like zaru soba, a summer dish made with cold soba noodles dipped in tsuyu sauce, but can also be used as a condiment to season soups or broths, for example.

U

• UDON

Thicker and firmer than somen, udon noodles are made from wheat flour, water, and salt. Due to its low hydration, the dough is difficult to work by hand, hence the industrialization of its production today. It seems that udon cultivation is older than that of soba, which is more popular in the west of the archipelago than in the east. The Kagawa region, Japan's smallest prefecture, produces the most of it today. Udon noodles can be prepared in a thousand ways, served cold or hot, in stew, broth, or even stir-fried, and accompanied by different toppings.

• UMAMI

Umami is commonly recognized as the fifth basic flavor. Discovered by a Japanese chemistry professor, Kikunae Ikeda, it brings a sensation of roundness and length in the mouth due to the glutamates contained in certain foods. Thus, foods rich in umami include smoked meats, mushrooms, ripe tomatoes, kombu seaweed, certain cheeses like Parmesan, and certain fermented preparations like soy sauce or miso. Umami has the particularity of entering into synergy with many flavors in order to enhance them. This can be noted in universal examples such as the pairing of Parmesan and tomato sauce or even champagne and oysters.

• UMEBOSHI

Umeboshi is a contraction of the terms “ume,” a variety of Japanese plum that is a hybrid between the European plum and the apricot, and “boshi,” which means “sun-dried.” Umeboshi are part of the large family of tsukemono, “macerated things” very similar to pickles preserved in vinegar. They are generally used to accompany rice or to make ume sauce, a sweet and sour sauce that goes particularly well with meat.

• UMESHU

Umeshu is a Japanese liqueur made from ume plums that have been left to macerate in alcohol and sugar for 3 to 6 months. This sweet and tangy liqueur can be enjoyed on its own or mixed with various drinks: soda, sparkling water, tea, etc.

• UMI BUDŌ

Literally called “sea grapes” for its appearance very similar to a bunch of grapes, umi budo is the edible upper stem of the seaweed Caulerpa lentillifera, a species that grows in the coastal regions of the Indo-Pacific basin. Umi budo is mainly used in Okinawan cuisine, raw as an accompaniment to sashimi, soba, or rice, and has a salty taste that bursts in the mouth thanks to its small beads.

W

• WAGASHI

The term wagashi refers to Japanese sweets, as opposed to “Western-style” sweets. Wagashi vary according to the seasons and regions of the archipelago. In general, they are designed to balance the bitterness of green tea with a sweet taste. Compared to Western sweets, wagashi contain less fat, spices, and dairy products, using distinctive ingredients such as kuzu powder, azuki beans, or grains such as rice. Wagashi have undergone several evolutions through trade with other countries. The influence of China, for example, may have introduced manju, steamed buns often filled with red bean paste. Portuguese missionaries introduced pastries and cakes made with flour and sugar, such as the famous castella. Finally, the opening of the country in the Meiji era (1868-1912) and the discovery of new foods such as chocolate and biscuits completely established the differentiation between Western confectionery and wagashi, while opening the door to crossovers between the two cultures.

• WAKAME

Wakame is a large brown seaweed from the Araliaceae family. It has a slight oyster-like, salty flavor, as well as a very tender and slightly crunchy texture. It contains glutamic acid (responsible for the umami flavor in seaweed) which enhances the flavor of the foods it accompanies. Rich in protein and vitamins A, B, and C, this seaweed was once used in Eastern pharmacopoeia for its benefits for hair and skin.

• WASABI

Wasabi is a plant native to Japan traditionally used ground into a fine paste. It is often referred to as "Japanese horseradish," but it has a fresher flavor and a milder spiciness. Wasabi has reportedly been consumed in Japan for several centuries, particularly as a medicinal herb. As an ointment, for example, wasabi is said to have helped combat rheumatism and bronchitis. Its use dates back far enough that a wooden tablet from the Asuka era (592-710) already mentions its existence. Today, its antibacterial properties are particularly remembered, which explains why it is often found as an accompaniment to raw fish dishes.

X

• X-MONO

Japanese culinary vocabulary frequently uses the suffix “mono,” which literally translates to “thing” in English. This suffix is ​​often used to refer to the specific foods used in a dish, and it is combined with the verb describing the cooking or preparation method. For example, tsukemono refers to marinated foods, nimono refers to stewed foods, agemono refers to fried foods, and mushimono refers to steamed foods. This construction helps specify the cooking technique applied to each ingredient.

Y

• YAKINIKU

Yakiniku is a term used to describe Japanese barbecue, derived from Korean barbecue. Indeed, the first yakiniku restaurants in Japan were reportedly founded in the post-war period by Korean residents. In Japan, cuts of meat are generally deboned and cut into thin slices for quick cooking. The main meats cooked are beef and pork, and most parts of the animals are used, including offal, but some restaurants also offer vegetables and seafood for grilling. Diners order various ingredients, which they cook themselves on the grill before dipping them in various sauces: ponzu, soy sauce, or a typical sauce, notably composed of mirin, soy sauce, and apple, and called “yakiniku sauce.” Generally, the meat is accompanied by typical Korean dishes such as kimchi or other seasoned vegetables.

• YUKO

Created through natural crossbreeding, yuko is a citrus fruit derived from yuzu. Larger and bitter than the latter, yuko is primarily used for making juice, or as an ingredient in ponzu or vinegar. Too acidic to be eaten as is, yuko was once enjoyed as a snack after ripening for a year, when its acidity mellowed to reveal its full sweetness.

• YUZU

Yuzu is a yellow citrus fruit with a very thick, bumpy skin, grown primarily on the island of Shikoku. Its flesh contains many large seeds and produces little juice. Its taste, less acidic than lemon, has a much fruitier and more powerful aroma, somewhere between lemon, citron, and mandarin.

• YUZU KOSHO

Yuzu koshō is a universal condiment that combines, as its name suggests, yuzu and chili pepper. Indeed, the term koshō, which usually means “pepper” in Japanese, here refers to chili pepper in the dialect of Kyushu, the island in the south of the archipelago where this condiment originates. It is made by grinding chili peppers from which the seeds have been removed and yuzu peels. Salt and yuzu juice are then added to this mixture to let it ferment and form a kind of paste.