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
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.
made using pole ramming to start the fermentation process. These sake will have more umami flavors and complexity.
Sake that has not been diluted with an addition of water before bottling.
roughly filtered, also called “cloudy sake.” The appearance is created by suspended rice particles. Some are dry, some are sweet.