Kaname’s Kitchen

ODEN

  • A soup of varying fish cakes, daikon, boiled eggs, konyaku and kombu seaweed in a soya sauce.

    • OKONOMIYAKI

  • A cross between a pizza and a pancake where the ingredients, like seafood, vegetables, meat, ect, are mixed into the dough.

    • OMURAISU

  • A rice omelet topped with gravy sauce or ketchup.

    • ONIGIRI

  • Rice balls, sometimes plain but sometimes wrapped in nori seaweed, that have a salty taste and have hidden in them some other food like tuna, salmon or pickled plum called umeboshi.

    • RED MISO

  • A soybean paste that is red in this case but can also be white. It is usually found in soup.

    • SASHIMI

  • Raw seafood that is often eaten with soy sauce and wasabi.

    • SHABU-SHABU

  • A meat fondue garnished with vegetables, mushrooms and tofu dipped first into hot soup and then into vinegar or sesame sauce.

    • SOBA

  • Buckwheat, wheat flour spaghetti-type noodles can be eaten hot or cold and topped with whatever you’d like.

    • SOMEN

  • Thin spaghetti-type wheat flour noodles usually eaten cold and during the summertime.

    • SUKIYAKI

  • Thinly sliced meat, vegetables, mushrooms, tofu and konyaku noodles called shirataki coated in raw egg.

    • TAIYAKI

  • Resembles a pancake, except smaller and fatter because it’s stuffed with sweet red bean paste and is cut into the shape of a fish.

    • TAKOYAKI

  • From Osaka, Kansai Region of Tokyo by the Yodo River and Osaka Bay. Larger octopi are sectioned off and coated with batter before being formed into a small ball. Smaller octopi are prepared whole.

    • TEMPURA

  • Seafood, vegetables, mushrooms and other items of preference coated in a batter for deep frying. This one was introduced by the Portuguese.

    • TONKATSU

  • Sectioned pork deep fried before served on top of shredded cabbage or cooked rice. Curry optional.

    • TSUKEMONO

  • Japanese pickles of variety. They are often seen alongside a meal.

    • UDON

  • Thickened spaghetti-type wheat flour noodles can be eaten hot or cold with whatever topping you desired.

    • UMESHU

  • Plum wine drink with potassium and calcium. It has low alcohol content.

    • YAKISOBA

  • Deep fried Chinese-type noodles served with vegetables, meat and ginger.

    • YAKITORI

  • Skewered chicken cooked by grill.

    • YAKIZAKANA

  • Grilled fish, plain and simple.

    • YODAFU

  • Tofu cutlets boiled in soup and coated with soya sauce.

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