Japanese - Romaji

[English]

Terms in Japanese - Romaji 451-460 of 1079

karërais

[Japanese_Romaji]

Curry with rice

カリフラワー の種(karifurawaa)

[Japanese_Romaji]

Broccol

kastera

[Japanese_Romaji]

Sponge cake

katakuriko

[Japanese_Romaji]

This potato starch used to be made from the roots of the dog-tooth violet, but nowadays it is made from more readily available potatoes. It usually is dissolved in water and added to soups and sauces as a thickener, or dusted over meat and fish before deep-frying.

katemeshi

[Japanese_Romaji]

Possibly daikon radish, millet, barley or sweet potatoes steamed with a little rice.

katsdon

[Japanese_Romaji]

Donburi, or bowl of rice, with deep-fried pork.

katskarë

[Japanese_Romaji]

Pork cutlets with curry

katsrets

[Japanese_Romaji]

Cutlets

katsuo

[Japanese_Romaji]

Skipjack tuna or striped bonito.This is a migratory fish which is available up to 25 lb (11.3 kg). Although it is often sold as tuna, it is not a tuna at all. They live in shoals in warm seas. Dried shavings are indispensable in many Japanese dishes as the basis of the flavouring for stocks and broths. In the Maldives it is usually cured by boiling, smoking and sun-drying until it is as hard as a piece of wood. This enables it to be kept for a long time. It is used in Sri Lanka in the equivalent of nam pla-like fish sauces.

katsuoboshi

[Japanese_Romaji]

Flakes of dried tuna, used in flavouring miso, dashi and multiple stocks and soups used in Japanese cooking.