Aburage is a Japanese fried tofu pouches which is prepared by cooking in a mixture of sweet cooking sake, . . . Read More

Shochu refers to the Japanese low-class distilled spirits, made from rice, corn or wheat. It is distilled . . . Read More

Koji is a Japanese term for the rice into which koji-jin has been propogated -Other definition: Koji . . . Read More

Koji-kin refers to a Japanese term for Aspergillus Oryzae, a starch dissolving mold used to prepare sake. . . . Read More

Buri is a type of fish called yellowtail or Japanese amberjack. It is also called hamachi in Japan and . . . Read More

Agemono is a Japanese term for either deep-fat fried or pan fried foods -Other definition: Agemono is . . . Read More

Ama-ebi is a Japanese sweet shrimp that is usually served raw -Other definition: Ama-ebi is a Japanese . . . Read More

Dashi refers to a Japanese basic soup and cooking stock made with kombu and katsuoboshi -Other definition: . . . Read More

Donburi refers to a Japanese food of large bowl for noodle and rice dishes. It is also known as a large . . . Read More

Amasake refers to a traditional Japanese product that is made by fermenting sweet brown rice into a thick . . . Read More