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Japanese Food Glossary H - I - J - K

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Hamachi. Yellowtail fish.
Hamaguri. Clam.
Handai or hangiri. Also known as "sushi-oke." Wooden bowl for sushi making.
Hashi. Chopsticks. Japanese chopsticks are slightly tapered at the end. There is a set of etiquette rules associated with proper chopstick use as well as superstitions.
Hashioki. Chopstick rests to keep the ends of chopsticks off the table. They are made from different materials and some can be quite artful in design.
Hijiki. Thin strips of dried black seaweed.
Hokigai. A red clam.
Horseradish. See Wasabi. Japanese horseradish (Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a different root than the horseradish known to Europe and the Americas (Armoracia rusticana, syn. Cochlearia armoracia). It is ground to a highly potent tasting, green-colored paste used as a condiment for sushi and sashimi.
Hotategai. Scallops.

Inarizushi or inari sushi. A type of sushi made of flavored rice packed into the pocket of seasoned fried aburaage skins. See Football sushi or Cone sushi.
Ika. Squid.
Iriko. Tiny dried fish such as anchovies.
Ikura. Salmon roe (eggs).
Imo. Potato.


Kabocha. Japanese pumpkin.
Kaki. Persimmon fruit. There are several varieties.
Kakimochi. Fried rice crackers eaten as a snack. Most of the types are seasoned with soy sauce, sugar, nori or simply salt.
Kampyo. Long strips of gourd that are dried and packaged. They are soaked in water to soften and then cooked with seasonings before using as an edible tie or in sushi.
Kamaboko. Steamed fish cake made from ground fish paste. Kamaboko can be tinted with a pink rind or kept all white. It is sold fully cooked and is sliced before eaten raw or added as an ingredient in salads or soups.
Kanten. A sweet, dense gelatin-type product made from pureed bean (anko) and seaweed.
Kara-age. Marinated fried morsels of meat.
Karashi. Mustard type condiment.
Katakuriko. Potato starch. It can be brown or bleached white and is used to thicken dishes and as a coating for mochi.
Katsudon. A dish of steamed white rice topped with tonkatsu (breaded, fried pork cutlet) and sauce.
Katsuobushi. Dried bonito (fish) flakes used as a condiment or to make dashi, basic soup stock.
Kazunoko. Fish (herring) roe eaten especially on New Yearfs Day.
Kelp. There are hundreds of types of edible kelp, a type of seaweed. Not all seaweed is kelp, although all kelp is considered seaweed. High is iodine, kelp is enjoyed in soups, salads and stew-type dishes.
Komezu. Rice vinegar. See Rice Vinegar listing.
Konbu. A dark green seaweed that is sold in different forms including dried strips or rolls as well as soaked in water and tied into knots. It is an important addition to making soup stock.
Konnyaku. Made from the corm of the konjac plant, this yam is turned into gelatinous food product with virtually no calories. Konnyaku comes in small thin slabs or in the form of noodles. With little flavor of its own, konnyaku absorbs the seasonings of the dish and has a pleasing texture which many Japanese enjoy.

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