Japanese - Romaji

[English]

Terms in Japanese - Romaji 1061-1070 of 1079

yude-takenoko

[Japanese_Romaji]

Bamboo shoots. They are used in the preparation of sukiyaki.

yude-tamago

[Japanese_Romaji]

Hard boiled egg

yukinoshita

[Japanese_Romaji]

Velvet shank mushroom

ユキワリ(yuki wari)

[Japanese_Romaji]

St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.

yukizakan-teishok

[Japanese_Romaji]

A set meal with fried fish.

魚腥草(yú xīng cǎo)

[Japanese_Romaji]

Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.

yuzu

[Japanese_Romaji]

Yuzu, or Japanese citron, is used mostly for its zest. It has a clean, sharp taste which is neither lemon nor lime. Dried yuzu is sometimes used with spices, and its juice is added to various one-pot simmered dishes. The flavour is a mixture of lime and tangerine.

zabon

[Japanese_Romaji]

Pomelo. A citrus fruit similar in appearance to a grapefruit with one slightly pointed end. Once the thick skin is peeled, the segments need to have the tough leathery coating pulled away. Inside, the flesh can be deliciously sweet and juicy. It is better left for a few days after picking before it is eaten. There are pink and white versions. The peel is candied and eaten as a delicacy.

zabuton

[Japanese_Romaji]

Large, square cushions placed around a table for seating in Japan.

zakuro

[Japanese_Romaji]

Pomegranate