Japanese - Romaji

[English]

Terms in Japanese - Romaji 491-500 of 1079

kis

[Japanese_Romaji]

Sea smelt

キシメジ(ki shimeji)

[Japanese_Romaji]

Man on horseback. A type of pleasant edible mushroom of yellowish colour with which some cases of poisoning have been recorded.

kisu

[Japanese_Romaji]

Smelt. A variety of Japanese whiting. A sweetfish also known as the sand borer. It is generally available in small size and used in tempura. However, it can grow as much as 30 cm (12 inches). This fish is almost invariably spatchocked, or opened up into a butterfly shape.

kitataiseiyo tara

[Japanese_Romaji]

Haddock

kitsne-soba

[Japanese_Romaji]

Soba, buckwheat, noodles in fish bouillon with deep-fried bean curd.

kitsne-udon

[Japanese_Romaji]

Udon, wheat flour, noodles in fish bouillon with deep-fried bean curd.

kitsune

[Japanese_Romaji]

"The Japanese fox." The name given to a rice dish because of its colour.

kitsune soba

[Japanese_Romaji]

Soba, buckwheat, noodles in fish bouillon with deep-fried bean curd, thinly sliced.

キウイフルーツ(kiui furuutsu)

[Japanese_Romaji]

Kiwi fruit

kizami-shoga

[Japanese_Romaji]

Cut ginger. Red pickled ginger. This popular garnish is made from ginger root which is cut into wafer-thin slices and pickled in salt and then again in a vinegar mixture. Traditionally red perilla is used to produce its characteristic deep red colour. It is served with sushi and such dishes as okonomiyaki (fried-batter "pancakes" mixed with a wide variety of vegetables, seafood or meats) and with rice dishes.