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Japanese Food and Cooking Glossary
Japanese Cooking Ingredients and Vocabularies: T-U

A-B C-E F-H I-L M-R S T-U V-Z
Takenoko Bamboo shoot. Photo: Takenoko
Tako Octopus.
Tamago Egg.
Tamari Thick and dark sauce made from soybeans.
Tekka-maki One type of tolled sushi. Raw tuna is the ingredient.
Tempura Deep-fried vegetables and seafood.
Photo: Tempura
Tentsuyu Dipping sauce for Tempura. It is made with soysauce.
Teriyaki Indicates Japanese dishes cooked with a mixture of
soy sauce, sake, sugar or mirin.
Tofu Soybean curd. The silky tofu is called Kinugoshi-dofu.
The firm tofu is called Momen-dofu.		 Photo: Tofu
Togarashi Hot Japanese chile.
Tonkatsu Pork cutlet. Photo: Tonkatsu
Tsukemono Indicates Japanese pickled vegetables. Various flavors.
Udon A thick white wheat noodle.
Umeboshi Pickled Japanese plums. It is extremely sour.
Unagi Eel. Grilled eel is called Kabayaki. Photo: Grilled eel
Uni Sea urchin.
Copyright 2000-2006 Setsuko Yoshizuka
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