OISHII Wiki is a free encyclopedia that covers a comprehensive range of terms used to describe Japanese food and its culinary culture. Each detailed description comes accompanied with a photo for your easy reference.
A feast for the senses
Unsure about enjoying a Japanese kaiseki meal the correct way? Fret not—here’s how. If you’ve tried haute-cuisine kaiseki ryori while on holiday in Japan, lucky you! But like many sampling kais...
Amela Tomato
These tomatoes from San Farmers are no ordinary tomatoes. Grown in imported soil that contains coir (fibre extracted from the husk of coconut) from Sri Lanka, these are known as Amela tomatoes - a uni...
Awamori
Indigenous to Okinawa, Japan’s southernmost prefecture, Awamori is – like Shochu – distilled from rice, rather than brewed. It was supposed to have made its way from Thailand in the 1400s and today, i...
Azuki beans
Azuki beans, also known as “red beans”, have been eaten in Japan for thousands of years, with the earliest archaeological evidence of the beans coming from the Awazu-kotei Ruin — located in modern-day...
Blended salt
Apart from the traditional sea salts and seaweed salts, there is also a rise in gourmet blended salts emerging from the different regions in Japan. As home cooks and restaurant chefs get more inventiv...
Brown Sugar
Unlike American brown sugar, which is produced by adding molasses to refined white sugar, kokuto (Okinawan brown sugar) is made from 100-percent pure sugar cane juice. Steeped in rich history, the cul...
Chanko nabe
Just like the sumo wrestlers who prepare it, chanko nabe is huge and hearty. Chock-full of ingredients such as meat, tofu and vegetables, the stew was once eaten only by sumo wrestlers (rikishi) to he...
Chasen
This bamboo whisk is central to the traditional preparation of matcha tea. Steeped in centuries of tradition, the tea ceremony is an intrinsic part of Japanese culture. And, at the heart of the ce...
Chopsticks
While about a third of the world uses this ancient utensil at mealtimes, the Japanese have their own chopstick heritage and etiquette. To the ancient Japanese, chopsticks or Ohashi were not merely ...
COLD RAMEN
According to the Shin-Yokohama Raumen Museum, ramen made its way to Japan in 1859. While we typically associate the noodle with piping hot broth, there are cold ramen dishes for summer too. Hi...
COLD SOBA
First introduced in Japan during the 1600s, soba is made from buckwheat and sometimes mixed with wheat. Soba from different regions vary, with those from Nagano and Yamagata prefectures being ...
COLD SOMEN
Somen noodles date back to the eighth century, when they were brought over from China. Made from wheat, good somen is thin, smooth and white. Somen is commonly eaten in summer. One such dish is...
COLD UDON
Made from flour, udon is believed to have originated in China. It first took its current elongated shape during the Edo period some 400 years ago. Types of cold udon dishes include bukkake udon...
Ganeten
Ganeten, pronounced "Gah-nay-ten", is vegetable tempura (deep fried vegetables in batter), a snack representative of Kagoshima. It is named after the crab due to its resemblance. In Kagoshima dial...
Ganmodoki
If you like eating dumplings or fritters, you’ll enjoy ganmodoki, or ganmo for short. Mellow yet with a rich, umami flavour, these small, tofu-based fritters pack a tasty punch. Shaped into patties or...
Genmai (Brown Rice)
Genmai is whole grain rice, which means it's either unmilled or partially milled. When only the outermost layer of a rice grain (the husk) is removed, you'll get brown rice. To get white rice, you'll ...
Habutae mochi
Also known as neri-mochi (kneaded mochi), this classic confection originates from Fukui Prefecture. Thin, smooth and white, these glutinous rice cakes have a sweet filling, and are so light and soft...
HAKATA UDON
Legend has it that Fukuoka/Hakata is the birthplace of udon. ©Fukuoka City It’s been claimed that Rinzai Zen Buddhist monk Enni Ben’en introduced udon making, at first, here in Hakata following ...
Hashi (Ohashi)
Chopsticks are something we use almost on a daily basis, but how much do we really know about this humble utensil? Hashi / Ohashi (chopsticks) are an ubiquitous feature on the Japanese dining table...
Hijiki
Of all the seaweeds, hijiki is featured most commonly in Japanese home cooking. Preparation is easy – rinse it quickly to remove any sand and then soak for 10 minutes. Its flavour is neutral so it tak...
Hocho
Every Japanese chef worth his salt has his own set of hocho knives, but they are also handy tools for home chefs. When it comes to making knives, the Japanese are second to none and, the hand-forge...
Hojicha
If you are particularly sensitive to caffeine, hojicha should be your pick out of all the green tea variants available. It differs from sencha and matcha in that it is roasted after being harvested, r...
Hoshi imo
Satsuma imo (Japanese sweet potato) tastes very different from the variety of sweet potato found in Singapore. With its high water content, satsuma imo is very sweet, with a smooth and creamy textur...
Hoshigaki
Bright orange with glossy skin, persimmon is a popular autumn fruit in Japan. Deliciously juicy and naturally sweet on its own, persimmon is also a favourite seasonal snack when it is peeled and d...
Hoto udon
While the inaniwa udon is perfected by udon masters, the hoto udon from Yamanashi Perfecture is the epitome of comfort food loving moulded by a mother’s hand. Unlike most other udon, it is flat and wi...
Ikinari Dango
Ikinari Dango is a traditional confectionery that has been made in ordinary households. Sweet potatoes are wrapped by flour skin and steamed. The Recipe Ingredients (Serves 2) Rice flour 100...
Inaniwa udon
Unlike its prevalent sanuki counterpart, the inaniwa udon is a rarity, and its provenance stands in a class of its own. The inaniwa udon first made its mark on the Japanese culinary world back in 1655...
Ise ebi (Japanese spiny lobster)
Best eaten: As sashimi One of the most precious gifts of the sea, the Ise ebi is named after the Ise Bay, where it is caught in huge quantities. The peak season for this crustacean is from October ...
Ishigaki-Mochi (Sweet potate steamed cake)
Ishigaki-Mochi is a snack. People used to have it during the farmwork in winter to spring. We call it "Ishigaki-Mochi" since the sweet potates on the cake are look like "Ishigaki"(= stone wal...
Kabosu
Closely related to yuzu and often confused with sudachi, kabosu was introduced to Japan from China during the Edo period (1603-1868). The majority of the domestic yield of kabosu — as high as 97 perce...
Kagami mochi
Visit just about anywhere in Japan during the New Year, and you’ll see these large, white and double-tiered rice cakes, topped with an orange-like fruit. Often, these are also adorned with ornamen...
Kajitsusu
Fruit-infused vinegar is a popular beverage with the Japanese, especially women in their 20s and 30s, and is readily available in convenience stores and department stores across Japan. One of the main...
Kaki (persimmon)
The best way to eat a juicy kaki is to cut it open and scoop out the flesh with a spoon Best eaten: Raw It is hard to avoid kaki in autumn as it is the time of the year when the juicy, succulent fru...
Kakigori
Probably the ultimate summer treat, this dessert is literally translated to mean “shaved ice” and that’s basically what it is. Simple and elegant in its most traditional form, kakigori is served with ...
Kani nabe
Winter is the best season for crab in Hokkaido and one of the most delectable dishes to try it in is the regional speciality, crab hot pot or kani nabe. Succulent fresh crab and seasonal vegetables, t...
Katsuo-bushi
Bonito flakes are made from skipjack tuna that has been dried, fermented and smoked. This particular type of dashi is valued by the Japanese as a common remedy for colds, fatigue, and the improve bloo...
Katsuobushi Kezuri
50 years ago, the katsuobushi kezuri, or dried bonito shaver, was a Japanese household staple. What’s changed since then? You’re no stranger to bonito flakes — most commonly seen sprinkled atop dis...
Kombu
The most basic form of Japanese stock, kombu dashi is where you should start honing your dashi-making skills. Kombu is a kind of kelp thatfs found in shallow ocean waters. To make it, start by first ...
Kombu
Kombu is the indispensible ingredient in one of the most important components of Japanese cuisine – dashi. Dashi, a versatile stock made with water, kombu and bonito, is used in a staggering number of...
Komezu
There are two main types of komezu, Japanese rice vinegar - blended (awasezu) and unseasoned. The former usually has sake, sugar, and salt added whereas a pure rice vinegar is less acidic and tastes s...
Koya dofu
It may not look like it, but koya dofu is made based on a timeworn method. More than eight centuries ago, Buddhist monks in Japan took advantage of bitterly cold winter winds to freeze-dry bean curd a...
Kuri (Japanese chestnut)
Kuri is a popular flavour for Western desserts and Japanese sweets Best eaten: Roasted Nothing beats the smell of chestnuts roasting on the street corner on a nippy day. Kuri are popular in roasted ...
Kuri no kanroni
When autumn arrives, kuri (chestnuts) begin to ripen, ready to be picked. Kuri is a favourite flavour of the season, long cultivated in Japan as a staple food for centuries. Today, some Japanese s...
Kuromame
One of the essential osechi-ryori, or traditional Japanese new year foods, kuromame is actually a type of soy bean that has a black skin. Symbolising good health, it should come as no surprise that ku...
Kurozu
Kurozu (black vinegar), sometimes also known as brown rice vinegar, is produced and consumed in Japan as a health tonic. Black vinegar is believed to have been introduced to Kagoshima, Japan from Chin...
Kuzukiri
This dessert originated in Kyoto but you can find it anywhere in Japan now. The dish consists of transparent gelatinous noodles that are extremely refreshing to eat, which is why it’s very popular in ...
Makisu
You've seen chefs expertly prepare sushi rolls using makisu. You've probably even tried your hand at using the mat yourself. Find out more about this traditional utensil that helps create one of Jap...
Matcha
Of all the varieties of Japanese green tea, perhaps the most highly prized of them all is matcha, little wonder that it's the type of tea that used in the traditional Japanese tea ceremony. Matcha tea...
Matsutake
Matsutake mushrooms grow only in autumn and only on pine tree roots Best eaten: Grilled or steamed You can call this a “magic” mushroom. The matsutake mushroom grows only in autumn and only on roots...
Miso
Miso is a traditional Japanese fermented bean paste made primarily with soybeans. Because there are over 1,300 types of Miso produced across Japan, it can be difficult to classify them into specific c...
Miso
Miso has been a part of Japanese food culture for thousands of years. Evidence of miso made from grain and fish has been found as far back as the Jomon period (14,000 – 300 BC). Until the Muromachi er...
Mizu Yokan
Yokan is the general term used to refer to this jelly dessert, which is made with just three ingredients—red bean paste, sugar and kanten powder. The latter is similar to agar-agar powder in Singapore...
Mochigome (Glutinous Rice)
Mochigome is the second most common variety of Japanese rice, and has an even stickier texture than regular Japanese rice. It is easily differentiated from the other rice variants with its short, roun...
Moshio
Japanese seaweed salt (moshio) is characterised by its unique beige hue and its rich, full flavour. Its bold flavours are due to the many minerals found within - calcium, potassium, magnesium, and iod...
Motsu nabe
If you’re a fan of innards, you’ll love motsu nabe. A Fukuoka speciality, motsu nabe is a unique stew made with offal (motsu) that’s been popular throughout Japan since the 1990s. Motsu nabe is...
Musk Melons
Musk melons are coined Japan’s “king of fruit” for a reason. At Crown Melon, which produces 340,000 boxes of six musk melons per year, the melons are housed in a controlled environment, with each ...
Okaki mochi
You’re likely to find the traditional rice cracker okaki on any Japanese supermarket shelf. Salty and crispy, okaki is a popular snack in Japan. Made from dried mochi that’s been toasted and cut, ok...
Onsen
For the ultimate pampering experience, check into a Ryokan with a hot spring, like Hotel Nishi-no Miyabi Tokiwa in Yamaguchi City. The main stretch of Yuda Onsen in Yamaguchi City doesn’t just hav...
Osechi
Arguably the most important meal of the year, osechi ryori is typically prepared a few days before New Year’s Day— tradition dictates that no cooking should be done on 1 January itself as it’s a day f...
Otama
Part ladle, part soupspoon: the Japanese Otama combines the functionality of both to give you a kitchen tool essential for your favourite Japanese dishes. More than just a common fixture in ramen e...
Otoso
In Japan, a special occasion isn’t complete without sake, and 1 January is perhaps the one day in the year where drinking alcohol in the morning is perfectly acceptable. Imbibing otoso—a spiced medici...
Ozoni
Ozoni, a soup with mochi as its main ingredient, was first served as a side dish to go with alcohol during banquets for samurai warriors during the Muromachi Era (1336 – 1573) to kick off the event. A...
Saba (mackerel)
Saba can be eaten raw, but is also frequently pickled, cured, braised or grilled with salt Best eaten: Stewed in miso Like the sanma, saba is in its prime when caught in autumn as it has plumped up ...
Sake
First things first: the word “sake” as used in English is somewhat of a misnomer. In Japanese, Sake generally refers to any alcoholic drink. When we use the word “Sake” in English, however, we’re actu...
Sake
Koji (as the mould is called before it’s mixed with rice) was used to make sake during the Asuka period (538 – 710 AD), and yellow koji is the most commonly used variety. Koji is first sprinkled evenl...
Sakura Ebi
During spring and autumn in Japan, you’d be hardpressed not to spot this pretty pink seasonal ingredient: Sakura ebi, or cherry shrimp. There are only two ports in the country that hauls Sakura ebi, o...
Sanma (Pacific saury)
Sanma is also known as the “autumn knife fish”, as it resembles a knife and is best in autumn Best eaten: Grilled with salt Sanma is most delicious and fatty in autumn. Due to that and how the silve...
Sanuki udon
Hailing from Kagawa Prefecture located in southern Japan’s Shikoku island, sanuki udon is the most widely available type of udon today. It is synonymous with its hometown, so much so that Kagawa itsel...
Satsuma imo (sweet potato)
Satsuma imo is harvested at maximum sweetness in autumn Best eaten: Roasted With more than a hundred different varieties all over Japan, satsuma imo is harvested at its peak sugar level in autumn. O...
Sencha
Fully grown in the sun, sencha is the most common variety of green tea, making up between 70 to 90 percent of Japanfs production of green tea. Sencha tea leaves usually picked early in the season; be...
Shamoji
It’s not just a spoon – this handy addition to every Japanese household (or any household with a rice cooker) is truly an essential. When we think about rice and all its wonders, we sometimes overl...
Shichimi Togarashi
Other than wasabi, shichimi togarashi, a seven-flavour chilli spice mixture, is probably one of the most ubiquitous Japanese condiments. This is typically made from the following ingredients: coarsely...
Shinmai (new rice)
Shinmai is softer and sweeter than ordinary rice Best eaten: Cooked with chestnuts or mushrooms Rice plays an important role in Japanese society and embodies the essence of its culture. The word “go...
Shio
After the abolishment of the government monopoly on salt (shio) in 1997, Okinawa emerged as the leader in independent salt production. There are over 30 salt manufacturers producing more than 150 type...
Shirasu (whitebait)
Tiny shirasu can be eaten raw, boiled or dried Best eaten: Raw, as a garnish These baby anchovies or sardines are best eaten in autumn, when their tiny white bodies become plump, juicy and tender as...
Shiro-ingen-mame
Also known as navy beans, there are several varieties of shiro-ingen-mame in Japan. They are daifuku mame, fuku siro kinntoki mame, tebou mame, etc. The only thing that differentiates these beans from...
Shishamo (smelt fish)
Shishamo is prized for the tiny eggs that fill its body Best eaten: Whole and grilled For just two weeks in autumn, shishamo, or literally “willow leaf fish” can be eaten raw, making it one of the m...
Shochu
Head to one of Tokyo’s many Izakayas (casual pubs) on any given night and you’re likely to see salarymen downing copious amounts of Shochu. Made from a whole host of ingredients, ranging from rice, ba...
Shoyu (Soy Sauce)
Soy sauce, or shoyu in Japanese, is a condiment so ingrained in Asian cooking, you’d be hardpressed not to find at least one bottle of it lying around in the kitchen. Rich, savoury and with a certain ...
Simmered clams with cabbage
Ingredients (4 servings) 300g clams ½ cabbage 400ml water 5g shredded konbu (kelp) 1 tbsp soy sauce ½ tsp grated ginger Method 1. Soak the clams in water to remove sand. Scrub the shells...
Soba
Soba, or buckwheat noodles, is made up of primarily buckwheat flour and some wheat flour. You wouldn’t be faulted for thinking buckwheat is a type of wheat; however, it is actually a plant whose name ...
Somen
Somen may be the least known of the three types of noodles featured in this article, but it is no less steeped in rich Japanese culture and history. Made of wheat and characterised by its fine, thinne...
Soy Sauce
This ubiquitous condiment is found in most Japanese dishes, from Sashimi to Ramen. While most of us may only be familiar with one or two types of soy sauce, there are actually five main categories of ...
Spring cabbage coleslaw
Ingredients (4 servings) ½ spring cabbage ½ grapefruit 1 tsp salt ★ 2 tbsp vegetable oil ★ 2 tbsp vinegar ★ 1 tbsp sugar ★ Small amount pepper 100g boiled corn Method 1. Cut the cabbag...
Sudachi
This green-skinned citrus fruit bears a striking resemblance to kabosu, except it’s much smaller (sudachi is roughly the size of a table tennis ball while kabosu is about the size of a tennis ball) an...
Suribachi & Surikogi
Despite the advent of technology, the mortar and pestle — also known as suribachi and surikogi — remain must-have tools in most Japanese kitchens. There are many versions of the suribachi and t...
The Washoku Code
So you’re organising a traditional Japanese meal but have no idea where to place the crockery and utensils? Let us help. Washoku refers to traditional Japanese cuisine, but there is so much mor...
Toriten (Chicken Tempura)
This staple local food item is fried chicken battered in Japanese tempura. It is commonly served in many restaurants and establishments in Oita. The locals enjoy it with kabosu citrus ponzu sauce and...
Udon
As with the sketchy origins of noodles, the story behind the invention of udon is also very much inconclusive. Rumour has it that these wheat-based white noodles were first developed by a diplomat dur...
Uruchi Mai (White Rice)
Uruchi Mai is the most popular type of Japanese rice, and is a must-have at almost every Japanese meal. Unlike regular jasmine rice or other long-grain rice, Uruchi Mai has a stickier consistency, ...
Wagyu
Undeniably the pride of Japan worldwide, the tenderness of Japanese Wagyu is unparalled. Try it for yourself – here are a couple of Wagyu recipes to whet your appetite. Ever wondered what causes th...
Wakame
You’ve probably seen wakame in your miso soup, but the use of this seaweed in Japanese cooking is a lot more varied than most people realise. Unlike kombu, wakame is thin and stringy. It is al...
Wasabi
Watching anyone try wasabi for the first time is always somewhat of a hilarious experience. How many times have you laughed at a friend as he experiences the fiery vapours of the pungent condiment sho...
Wasanbon
Known commonly as wasanbon tou in Japan, wasanbon is a very finely-grained sugar produced in the Shikoku prefectures Tokushima and Kagawa. Widely used in Japanese sweets, wasanbon is made entirely by ...
Yaseuma
Yaseuma is a local snack or dessert, made with thick wheat noodles covered in sweetened kinako flour, finely ground roasted soya beans. It has been coocked for Buddhist events such as Obon (Buddhis...
Yose nabe
Literally meaning “put everything in a pot”, yose nabe brings together all sorts of ingredients, from meat and seafood to vegetables and tofu in stock. Typically cooked in a miso or soy sauce dashi br...
Yuba
Foodies, you will love yuba! Available in fresh or dried varieties, yuba (bean curd skin) is highly nutritious, versatile and so simple to cook. It is tasty too, with a delicate flavour and light soya...
Yuzu
Even if you haven’t been to Japan, you’d most likely have tried this aromatic citrus fruit due to the fact that in recent years, yuzu has been sprouting up as a coveted ingredient in modern dishes and...
Yuzu Kosho
Yuzu kosho is one of the most commonly found condiments in the southwest of Japan, on Kyushu island. It is a paste made out of chilli peppers, yuzu peel, and salt, then allowed to ferment. Green chill...