Japanese - Romaji

[English]

Terms in Japanese - Romaji 601-610 of 1079

mini kabu

[Japanese_Romaji]

Turnip

mirin

[Japanese_Romaji]

A sweet, syrupy rice wine/vinegar from Japan used in cooking.

mirugai

[Japanese_Romaji]

Geoduck. The largest of the giant clams, with a texture similar to arkshell. Eaten raw as shashimi in Japan. You may see it described as 'giant clam.'

miruk

[Japanese_Romaji]

Milk

mirukuigai

[Japanese_Romaji]

Geoduck. The largest of the giant clams, with a texture similar to arkshell. Eaten raw as shashimi in Japan. You may see it described as 'giant clam.'

miso

[Japanese_Romaji]

Because its main ingredient is soybeans, miso, a richly flavoured paste, is full of high-grade protein. In addition, soybean fat is believed to prevent the accumulation of cholesterol on artery walls. Miso is made from fermented soybeans. There are many types of miso, but they are generally divided into two categories, "red" and "white," based on colour. Red miso (aka miso) generally is dark, reddish chestnut brown with a distinct aroma and flavour, whereas white miso (shiru miso) tends to be lighter and sweeter. Both are used in soups and marinades.

miso-rämen

[Japanese_Romaji]

Ramen noodles in bouillon with miso, fermented soy bean paste. This is a Chinese dish adopted in Japan.

misoshiru

[Japanese_Romaji]

A soup with bean paste.

mitsba

[Japanese_Romaji]

Japanese coriander. Yellow sweet clover, bird's foot trefoil, also known as honeywort and wild chervil. This delicate herb is high in carotene and vitamin C. In order to preserve its fragrance, it should never be more than briefly parboiled. Commonly used in salads, custard dishes and clear soups to add aroma, trefoil also is used as a garnish for nabe (a variety of communal one-pot meals) dishes.

mitsmame

[Japanese_Romaji]

Gelatine cubes and sweet bean paste with pieces of fruit.