Noodlespring Glossary
ton kotsu: pork bones: 豚骨
chashu: fattier cuts of pork that are braised over low heat for a long time: 煮豚
menma: japanese condiment made from lacto-fermented bamboo shoots: 麺麻
kimchi: salted and fermented vegetables, Korea origin: 沈菜
bonito: dried, fermented and smoked skipjack tuna: 鰹節
furikake: dry seasoning, mix of dried fish, sesame seeds, chopped seaweed, sugar, salt: 振り掛け
wakame: species of edible seaweed (sea vegetable): 若布
ogo: species of edible seaweed, generally reddish in color: 海髪
kizami: shredded form of nori: 刻み海苔
gojuchang: savory, sweet and spicy fermented condiment: 苦椒醬
lap cheong: generic term referring to the many different types of sausages: 蝋腸
Sake GLOSSARY
Junmai:
Translates to “pure rice.” Premium sake that has no added alcohol.
Ginjo or Junmai Ginjo:
a minimum milling rate of 60 percent, fruity and floral aromas and flavors, like banana and melon.
Daiginjo or Junmai Daiginjo:
the highest milled rice, minimum of 50 percent, clean and pure in flavor, with fruit and floral aromas and flavors.
Honjozo or Junmai:
minimum milling rate of 70 percent. These sakes will have umami, cereal and lactic flavors and aromas.
Kimoto:
made using pole ramming to start the fermentation process. These sake will have more umami flavors and complexity.
Genshu:
Sake that has not been diluted with an addition of water before bottling.
Nigori:
roughly filtered, also called “cloudy sake.” The appearance is created by suspended rice particles. Some are dry, some are sweet.