| Saba |
Mackerel. |
| Saibashi |
Long chopsticks for cooking. |
Photo: Saibashi |
| Sake |
Rice Wine. |
Photo: Sake |
| Sashimi |
Raw fish. |
Photo: Sashimi |
| Sato-imo |
Taro. It is usually simmered. |
Photo: Satoimo |
| Satsuma-imo |
Sweet potato. |
| Senbei |
Rice cracker. |
Photo: Senbei |
| Shamoji |
A round Japanese spatula made from bamboo or plastic,
mainly used to serve rice. |
Photo: Shamoji |
| Shichimi Togarashi |
Japanese spice, which has seven seasonings:
Togarashi, Sansho, white sesame seeds, nori flakes,
dried orange peel, black hemp seeds, and white poppy seeds. |
| Shiitake |
Chinese black mushroom. |
Photo: Dried Shiitake |
| Shimeji |
Oyster mushroom. |
| Shioyaki |
A method of cooking in which ingredients are grilled
after being covered with salt. |
| Shirataki |
Noodles made from yam cakes. |
| Shiromi |
Indicates white meat fish. |
| Shiru-mono |
Japanese-style soup in general.
|
Photo: Clear soup |
| Shiso |
Leaf from the perilla plant. Japanese basil. |
| Shoga |
Ginger root It has spicy flavor and smell.
|
| Shojin Ryori |
Buddhist vegetarian dishes. |
| Shoyu |
Soy sauce. It is frequently used in Japanese cooking. |
Photo: Shoyu |
| Shungiku |
Edible Chrysanthemum leaves.
It is used for nabemono and aemono. |
| Soba |
Buckwheat noodle. It is dark gray colored. |
Photo: Soba |
| Somen |
Thin, white wheat noodle. |
Photo: Cold somen |
| Su |
Japanese rice vinegar. |
Photo: Rice Vinegar |
| Sunomono |
Indicates vinagered dishes.
|
Photo: Sunomono |
| Suribachi |
Grinding bowl. |
Photo: Suribachi |
| Sushi |
A Japanese dish based on vinagered rice.
|
Photo: Gunkan-style sushi |
