Culinary Terms

 Lightly battered and deep-fried vegetables or seafood (Japanese). 

A type of Japanese soy sauce, aged or fermented. 

Italian pork roast, typically rolled with herbs and slow-cooked. 

Rich, creamy pork broth used in ramen (Japanese). 

Cantonese-style barbecued pork with a sweet glaze. 

A prized Japanese mushroom, also called "hen-of-the-woods." 

Japanese-style dumplings, often filled with pork and vegetables. 

A luxurious reduction of Fuji apples to a syrupy sauce. 

 Japanese seasoning sauce, often used as a base for ramen. 

Japanese rice wine, often served warm or cold. 

A citrus-based sauce, often paired with seafood and cocktails. 

A fragrant Japanese citrus fruit, often used in beverages or sauces. 

A savory flavor profile often found in fermented or aged foods. 

A Japanese seasoning blend, usually sprinkled on rice or ramen. 

A fermented soybean paste used in soups and marinades (Japanese). 

A cooking method that chars the outside of vegetables or peppers. 

A Mediterranean garlic mayonnaise sauce, often used as a dip.

A rich, reduced brown sauce, often used in French cuisine. 

The process of glazing or covering food with a smooth, shiny sauce. 

A precise, slow-cooking technique using vacuum-sealed food submerged in water. (French). 

A method of slow-cooking meat in its own fat, usually duck or pork, to preserve tenderness and flavor (French). 

The process of slowly cooking sugar or sugar-containing foods (like onions) until they turn golden brown, releasing sweet and savory flavors.