Things About Japan - Food -

Abura Age/Aburage  Fried Tōfu
An  Bean Jam
Arare  Bite-Sized Rice Crackers
Atsu Age  Shallow-fried Tōfu
Azuki  Japanese Red Beans
Beni Shōga  Red Ginger Pickles
Bentō  Boxed Meal
Bota Mochi  Peony Rice Cake
Cha  Japanese Tea
Chirimen Jako  Whitebait Sprinkles
Daikon Oroshi  Radish Sauce
Dango  Dumpling
Dengaku  Miso-Spread Baking
Domburi  Rice & Toppings
Eda Mame  Green Soybeans
Fu  Wheat Gluten
Fuki  Japanese Butterbur Stalks
Fuki No Tō  Butterbur Shoots
Furikake  Sprinkles
Gohan  Rice
Goma Dōfu  Sesame Tōfu
Hakusai  Nappa Cabbage
Kabayaki  Sauce-barbecued Fish Fillet
Katsuo Bushi/Kezuri Bushi  Dried Bonito (Flakes)
Kikurage  Wooden Jellyfish
Kinako  Soybean Powder (Flour)
Kombu  Kelp
Konnyaku  Konjac Cake
Mame Gohan  Green Peas Rice
Mirin  Special Sake for Cooking
Miso  Soybean Paste
Nimono  Season-boiled Food
Ohitashi  Boiled and Broth-soaked Vegetable
Osechi Ryori  New Year Cuisine
Ramen  Chinese-style Soup Noodles
Sake  Japanese Rice Wine
Shōyu  Soy Sauce
Sukiyaki  Beef and Vegetable Pot Cuisine
Takikomi Gohan  Seasoned Ingredients-mixed Rice
Tōfu  Soybean Curd
Tsuke Mono  Japanese Pickles
Tsukudani  Soy Sauce and Sugar-seasoned Food
Warabi  Japanese Bracken Sprouts