Japanese Food and Lifestyle Magazine - Ibuki Magazine - FOOD GLOSSARY

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Vol. 17 May & June 2012

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FOOD GLOSSARY

Item title	Image	Description
Daikon	Daikon	Daikon (from Japanese ダイコン (daikon) (大根), literally "large root"), also called White Radish, Japanese radish is a mild flavoured, very large, white East Asian radish. Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 in) long and 5 to 10 cm (2 to 4 in) in diameter.
Edamame	Edamame	Edamame, which looks something like a cross between a broad bean and a pea, is prepared soybeans with the pod on. Soybeans which are commonly found in Asia are boiled in salted water and served hot.
Gobo - Burdock		Greater Burdock--referred to as Gobo in Japanese, is a perennial vegetable harvested for its roots and leaves. Gobo root is long and slender, and has a sweet robust earthy taste. It is added to stir fry dishes, braised and added to stews.
Hoshi-shiitake		Hoshi-shiitake are dried shiitake mushrooms which add a great flavor and aroma in various dishes. It's usually rehydrated before cooking.
Japanese Eggplant		More slender than the common globe variety, Japanese eggplant has purple skin that can be light or dark, which can be left on for cooking. Like all other eggplant, Japanese eggplant is never eaten raw. But unlike larger, seedier eggplant, Japanese eggplant generally doesn't need salting. Because of its firm texture, which turns creamy during cooking yet holds its shape, Japanese eggplant is especially good for baking, broiling, grilling, and stir-frying.
Kabocha		Kabochoa, sometimes known as a Japanese pumpkin, is a small buttercup-style winter squash that grows on long vines. Kabocha has deep green, bumpy skin with white stripes, similar in shape to the traditional pumpkin. The flesh of Kabocha is a deep orange and is similar in taste and texture to a butternut squash.
Katsuobushi		Katsuobushi are dried bonito flakes commonly used to make dashi soup stock. Also, katsuobushi are used as toppings in various dishes such as Okonomiyaki.
Konbu		Kombu or konbu, is edible kelp from the family Laminariaceae widely eaten in East Asia. Most kombu is from the species Saccharina japonica, extensively cultivated on ropes in the seas of Japan and Korea. Over 90 percent of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea.
Konnyaku		Konnyaku is a yam gelatin frequently found in noodle form in sukiyaki and other mixed dishes. It is made from the root of the konjac or taro.
Natto		Natto is a traditional Japanese food made from fermented soybeans and is popular especially as a breakfast food. As a rich source of protein, natto and miso paste formed a vital source of nutrition in Japan

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