Japanese - Romaji

[English]

Terms in Japanese - Romaji 871-880 of 1079

植物の種(shokubutsu no tane)

[Japanese_Romaji]

Endive (US: chicory)

食用真菌類(shokuyou makoto kinrui)

[Japanese_Romaji]

Edible fungi - a general term.

shonaifu

[Japanese_Romaji]

Fu, or wheat gluten cakes, packaged into sheets which may be cut to the required size.

shöto-këki

[Japanese_Romaji]

Sponge cake with fresh cream and strawberries.

shükurïm

[Japanese_Romaji]

Cream puff

shun-gik

[Japanese_Romaji]

Chrysanthemum leaves. These edible leaves are not the same as those of chrysanthemums grown for display. It is a useful source of vitamin C, carotene, calcium and iron, choose lush green bunches that have thin stems. Avoid overcooking these tender leaves, as they will become mushy. They are used in salads, soups and nabe (a variety of communal one-pot meals) dishes.

shungiku

[Japanese_Romaji]

Chrysanthemum leaves. These edible leaves are not the same as those of chrysanthemums grown for display. It is a useful source of vitamin C, carotene, calcium and iron, choose lush green bunches that have thin stems. Avoid overcooking these tender leaves, as they will become mushy. They are used in salads, soups and nabe (a variety of communal one-pot meals) dishes.

shusi-su

[Japanese_Romaji]

Similar to 'su' vinegar, but should be used when making sushi, sweet vinegared rice.

soba (noodles)

[Japanese_Romaji]

Soba noodles, made from buckwheat flour, are long, thin and grey-brown. This is a traditional Tokyo dish.

softo-drinko

[Japanese_Romaji]

Soft drink