n
A Japanese food consisting of deep-fried slices of tofu.
n
A form of California roll made with raw salmon.
n
Alternative spelling of amazake [A traditional sweet nutritious low-alcohol drink from Japan, made from fermented rice.]
n
A Japanese dish of monkfish liver prepared with salt and saké, shaped into a cylinder, and steamed.
n
A kind of stew from Puerto Rico.
n
Sushi made from abalone.
n
A form of makizushi popular in British Columbia, containing barbecued salmon, cucumber, and other varying ingredients.
n
A Japanese dish of sliced raw horsemeat.
n
A Korean dish of white rice topped with vegetables, beef, a whole egg, and gochujang (chili pepper paste).
n
A Japanese sweet made by soaking sweet rice and forming it into balls with azuki bean paste packed around them.
n
A Taiwanese sweet butter bread shaped in a block and often served with ice cream.
n
A popular form of sushi in the United States, commonly made with avocado, cucumber, and crab meat, and wrapped with rice.
n
A form of uramaki sushi topped with thinly sliced avocado.
n
Alternative spelling of ceviche [(cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.]
n
A style of preparation of barbecued pork in Cantonese cuisine, typically using honey and spices.
n
Alternative form of chaud-froid [A type of food consisting of cooked meat or fish served cold in jelly or sauce.]
n
A Japanese savoury egg custard dish containing ginkgo seeds.
n
A simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice.
n
A tube-shaped fish-paste cake from Japan.
n
Pairing of fried chicken and beer, originating in South Korea.
n
A form of sushi consisting of rice topped with a variety of raw fish and vegetables or garnishes.
n
A Japanese hot pot with fish and vegetables.
n
(Canada and Britain) Steamed bean sprouts served in a semi-thick sauce, and mixed with a choice of meat and/or vegetables.
n
A traditional Yucatec slow-roasted pork dish.
n
A dried seafood product made from scallops, used in Chinese cuisine.
n
In Chinese cuisine, a dish of fried, sugared spring greens, spinach, or bok choy.
n
A sushi roll coated in panko
n
A type of soup or cooking stock, often made from kelp.
n
A kind of inverted sushi roll, with nori on the inside and rice on the outside.
n
A type of Western-style sushi usually containing a piece of prawn tempura and capelin roe with vegetables and Japanese mayonnaise.
adj
(especially of sushi) Edo-style
n
A ribbon of flesh around a fish's fin, prized for making sushi.
n
Alternative spelling of fishball [A food item made from pulverized fish shaped into a ball, popular in Chinese and Scandinavian cuisine.]
n
A food item made from pulverized fish shaped into a ball, popular in Chinese and Scandinavian cuisine.
n
Large cylindrical sushi, often vegetarian, with nori on the outside and fillings chosen to complement each other.
n
Thinly sliced marinated ginger served as a condiment with sushi.
n
A form of nigiri sushi consisting of an oval clump of rice wrapped in nori, forming a vessel that is filled with another ingredient.
n
A Japanese dish of rice topped with beef and onion simmered in a mildly sweet sauce.
n
A piece of sushi in the form of a cone of seaweed filled with rice, fish, vegetables etc.
n
A round, flat-bottomed wooden tub or barrel used to hold rice while it is dressed and cooled for sushi.
n
A meal of rice with the diner's choice of toppings such as chicken, pineapple, noodles, and cheese, served buffet-style.
n
A form of sushi made with tuna, kamaboko, and other ingredients.
n
A form of sushi that comes in small cylindrical pieces with nori seaweed on the outside and usually only one filling.
n
Alternative form of ikizukuri [The preparation of sashimi from live seafood.]
n
The preparation of sashimi from live seafood.
n
A Japanese dessert made of batter and filled, usually with azuki bean paste.
n
A type of sushi with rice wrapped in a fried tofu (油揚げ (abura-age)) bag.
n
A form of sushi consisting of a pouch of fried tofu filled with rice.
n
A fried, filled pancake-like food eaten in Korea
n
A Korean stew, typically made with meat, seafood or vegetables in a seasoned broth and served boiling hot.
n
A Korean steamed bun with azuki bean paste filling.
n
tempura made with mixed vegetable strips, sometimes with shrimp or squid, and formed into small round fritters
n
hosomaki sushi with a cucumber filling
n
Japanese or Korean food that is dipped in flour and then deep-fried.
n
A Japanese dish of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments.
n
(Philippines) frying pan
n
A Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices.
n
(Hawaii) cellophane noodles
n
makizushi, a form of sushi that is rolled.
n
Rolled sushi; makizushi.
n
A bamboo mat used in preparing rolled sushi and other Japanese foods.
n
A form of sushi made with avocado, crab meat, tempura shrimp, mango slices, and mango paste.
n
A Hawaiian dish of Korean origin, consisting of thinly sliced beef dipped in egg batter and fried.
n
A Mexican dish consisting of vermicelli stewed in a sauce of puréed vegetables and chilies; Mexican noodles
n
A form of sushi made with spicy tuna, avocado, and other ingredients.
n
A traditional Japanese soup consisting of a stock (dashi) into which softened miso paste is mixed.
n
A Japanese chicken hot pot.
n
A savory dish, of meat or seafood, containing gelatin.
n
A ball of rice covered with nori (in Japanese cuisine, including in Hawaii), to which meat or salted or fermented vegetables are often added, differing from sushi in that the rice is not vinegared.
n
A traditional form of fermented sushi.
n
A traditional Japanese food product made from fermented soybeans.
n
A type of sushi, yellowtail and scallion.
n
The ingredient that tops the mound of rice on a piece of nigiri sushi.
n
Regular sushi: a piece of raw fish (or other topping) on top of a small oblong brick of sticky white rice.
n
A Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce.
n
Any of various stewed dishes in Japanese cuisine.
n
(cooking) A Japanese technique of simmering food, especially fish, in a strongly-flavoured soy sauce.
n
The seaweed, chopped and formed into sheets, used in the preparation of sushi.
n
A form of ceremonial origami, consisting of white paper folded with a strip of dried abalone or meat, and expressing good wishes or good fortune.
n
The practice of serving sashimi or sushi on the (usually naked) body of a woman.
n
A Japanese one pot winter dish, of varying ingredients.
n
A Japanese style of savoury pan-fried thick pancake including a mixture of vegetables and beef, pork, or seafood.
n
Alternative form of omurice [A Japanese dish consisting of an egg omelette with rice mixed with ketchup in the center.]
n
A Japanese dish consisting of an egg omelette with rice mixed with ketchup in the center.
n
sushi made in compressed block form and then cut into pieces
n
A Korean pancake made with green onions.
n
Coarse, dry breadcrumbs used in Japanese cuisine.
n
Alternative form of picadillo [Any of various Spanish or South American dishes made with chopped vegetables and sometimes ground beef.]
n
An Okinawan dish of pork rib stewed in soy sauce and brown sugar.
n
A California roll with multiple types of fish, wrapped in avocado.
n
Soup noodles of wheat, with various ingredients (Japanese style)
n
A Japanese and Korean snack food made from white rice formed into a triangular or oval shape, usually with a filling; onigiri.
n
A large meal originating in colonial Indonesia composed of many different dishes with rice as the main ingredient; several side-dishes such as krupuk, acar and serundeng are served.
n
An Italian savoury dish made with rice and other ingredients.
n
A Korean dish of raw octopus.
n
A dish consisting of thin slices or pieces of raw fish or meat.
n
A form of sushi made with cucumber, avocado, cream cheese, and salmon.
n
A Japanese dish of rice boiled with red beans.
n
Alternative spelling of ceviche [(cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.]
n
A Japanese delicacy made from small pieces of the meat of marine animals in a paste of the animals' salted, fermented viscera.
n
Food, usually fish, broiled with salt in Japanese cuisine.
n
A pungent Japanese fish sauce, usually made from sandfish, typical of Akita.
n
(cooking) A casserole of whole peeled shrimp in seasoned breadcrumbs.
n
Alternative form of sillsallad [A Swedish salad of pickled herring with beet, egg, etc.]
n
A Japanese buckwheat noodle.
n
(cooking) A sautéed mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also contain garlic, shallot, and leek.
n
(cooking) A food, common in Hawaii, made of cooked spam tied to a block of rice with nori, differing from sushi in that the rice is not vinegared.
n
A form of sushi made with fried crab and other ingredients.
n
A type of savoury food consisting of shredded vegetables wrapped in a pancake made from rice flour and then fried.
n
(cooking) clear soup in Japanese cuisine
n
A Japanese dish of thinly-sliced beef and tofu with dashi, mirin and soy sauce cooked quickly at the table.
n
A white paste, made from ground fish, that is used to make formed and textured food products.
n
(proscribed) Raw fish, especially as a Japanese dish.
n
A type of sushi wrapped in seaweed; usually cut into bite-sized pieces.
n
A preparation of white short-grained Japanese rice mixed with a dressing of rice vinegar, sugar, salt, and occasionally kombu and sake, used as a filling for sushi.
n
Alternative spelling of sashimi [A dish consisting of thin slices or pieces of raw fish or meat.]
n
A large sushi roll served in a wrap like a burrito.
n
A Japanese fish-shaped cake with various fillings.
n
A ball-shaped Japanese dumpling made of batter and filled with diced octopus, tempura scraps, pickled ginger, and green onion.
n
A Japanese omelette made by rolling together several layers of cooked egg, usually prepared in a rectangular pan.
n
A Japanese form of deep-fried chicken wings
n
A type of sushi in the form of a cone.
n
A Japanese dish made by deep-frying vegetables, seafood, or other foods in a light batter.
n
Alternative form of tempura [A Japanese dish made by deep-frying vegetables, seafood, or other foods in a light batter.]
n
A Japanese sauce used as a dip for tempura.
n
A sweet soy sauce marinade.
n
A nigirizushi (hand-formed sushi) made with roe of flying fish.
n
A thick sauce served with tonkatsu, somewhat similar to Worcestershire sauce.
n
A Japanese broth made from pork marrow, typically served with ramen.
n
A Japanese dish consisting of seafood, seaweed or other ingredients simmered in soy sauce and mirin.
n
Stir-fried sliced tteoks (Korean rice cakes) seasoned with red pepper paste.
n
A Japanese wheat noodle.
n
A Japanese dish of grilled glazed eel fillets served on steamed white rice.
n
A type of sushi made from freshwater eel.
n
A form of cylindrical sushi with two or more fillings, and (unlike makimono) having the rice on the outside and the nori inside.
n
A Japanese confection made from bracken starch covered or dipped in sweet toasted soybean flour.
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