A variety of bunching spring onions (US: scallion, salad onion) which, instead of forming bulbs, has long white stalks. If left in the soil, they simply grow larger. Most of the plant can be used for eating and there is little waste.
The Japanese equivalent of "Bon appetit". When eating in company, it is polite to say "itadakimasu" before starting to eat. Similarly, at the end of the meal you should say "gochisö-sama deshita" - a respectful way of saying that the meal was good.
Bonito that has been boiled and then dried is shaved into fine strands or short, slightly thicker flakes. The strands are placed directly on top of salads or chilled tofu as an aromatic garnish, while the flakes are used to make dashi. Although other types of fish, such as tuna and mackerel, sometimes are used instead of bonito, the same Japanese name (katsuo) applies to all.
A type of gelatinous black bean curd processed from the taro-like, glutinous root of konnyaku (konjak) yams or 'devil's tongue' or shirataki noodle mix into spaghetti-like threads. It is calorie-free, is 90% water and helps cleanse the digestive system. Konnyaku is valued more for its texture than flavour and is cut into strips and added to vegetable soups, salads and simmered dishes. It can either be unrefined, in which case it is a dirty grey, or refined by bleaching and filtering, in which case it is pearly white and comes in several different shapes. It is also available in tins.
