Noodlespring Glossary

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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

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Sake GLOSSARY

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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.

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