Mastering Japanese Cooking Terms with Shokugeki no Soma

Are you a fan of Japanese cuisine? Do you love watching anime? If you answered yes to both questions, then you’re in for a treat! In this article, we’ll be exploring the world of Japanese cooking terms with the help of the popular anime series, Shokugeki no Soma. From basic ingredients to advanced techniques, we’ll cover everything you need to know to become a master of Japanese cuisine.

1. Introduction
2. Basic Japanese Cooking Terms
1. Dashi
2. Miso
3. Mirin
4. Soy Sauce
5. Sake
3. Advanced Japanese Cooking Terms
1. Umami
2. Katsuobushi
3. Tsukemono
4. Natto
5. Yuzu
4. Japanese Cooking Techniques
1. Yakimono
2. Nimono
3. Agemono
4. Mushimono
5. Itamemono
5. Vocabulary Lists
1. Basic Japanese Cooking Vocabulary
2. Advanced Japanese Cooking Vocabulary
6. Conclusion
7. Questions and Answers

Basic Japanese Cooking Terms

Dashi

Dashi is a basic stock used in many Japanese dishes. It is made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes) in water. Dashi is the foundation of many Japanese soups, sauces, and stews.

Miso

Miso is a fermented soybean paste that is used as a seasoning in many Japanese dishes. It has a salty, savory flavor and is often used in soups, marinades, and dressings.

Mirin

Mirin is a sweet rice wine that is used in many Japanese dishes. It adds a sweet, rich flavor to sauces, marinades, and glazes.

Soy Sauce

Soy sauce is a salty, savory sauce made from fermented soybeans, wheat, and salt. It is used as a seasoning in many Japanese dishes, including sushi, teriyaki, and stir-fries.

Sake

Sake is a Japanese rice wine that is often used in cooking. It adds a subtle sweetness and depth of flavor to dishes like teriyaki and sukiyaki.

Advanced Japanese Cooking Terms

Umami

Umami is a Japanese word that describes a savory, meaty flavor. It is often referred to as the fifth taste, alongside sweet, sour, salty, and bitter.

Katsuobushi

Katsuobushi is a type of dried, smoked bonito that is used to make dashi. It is also used as a topping for dishes like okonomiyaki and takoyaki.

Tsukemono

Tsukemono are Japanese pickles that are often served as a side dish. They can be made from a variety of vegetables, including cucumbers, daikon radish, and eggplant.

Natto

Natto is a traditional Japanese food made from fermented soybeans. It has a strong, pungent flavor and is often served with rice.

Yuzu

Yuzu is a citrus fruit that is used in many Japanese dishes. It has a tart, floral flavor and is often used in sauces, dressings, and marinades.

Japanese Cooking Techniques

Yakimono

Yakimono is a Japanese grilling technique that is used to cook meat, fish, and vegetables. It involves grilling the food over charcoal or a gas flame.

Nimono

Nimono is a Japanese simmering technique that is used to cook vegetables, meat, and fish. The food is simmered in a broth made from dashi, soy sauce, and mirin.

Agemono

Agemono is a Japanese deep-frying technique that is used to cook foods like tempura and karaage. The food is coated in a batter made from flour, egg, and water, and then deep-fried until crispy.

Mushimono

Mushimono is a Japanese steaming technique that is used to cook delicate foods like fish and tofu. The food is steamed in a bamboo steamer or a ceramic dish.

Itamemono

Itamemono is a Japanese stir-frying technique that is used to cook meat, vegetables, and noodles. The food is stir-fried in a wok or a frying pan over high heat.

Vocabulary Lists

Basic Japanese Cooking Vocabulary

– Dashi (だし)
– Miso (味噌)
– Mirin (みりん)
– Soy Sauce (醤油)
– Sake (酒)
– Ramen (ラーメン)
– Sushi (寿司)
– Teriyaki (照り焼き)
– Tempura (天ぷら)
– Udon (うどん)

Advanced Japanese Cooking Vocabulary

– Umami (うま味)
– Katsuobushi (鰹節)
– Tsukemono (漬物)
– Natto (納豆)
– Yuzu (柚子)
– Okonomiyaki (お好み焼き)
– Takoyaki (たこ焼き)
– Sukiyaki (すき焼き)
– Shabu-shabu (しゃぶしゃぶ)
– Oden (おでん)

Conclusion

Japanese cuisine is known for its unique flavors and techniques, and with the help of Shokugeki no Soma, you can become a master of Japanese cooking terms. From basic ingredients like dashi and miso to advanced techniques like yakimono and nimono, we’ve covered everything you need to know to create delicious Japanese dishes at home.

Questions and Answers

1. What is dashi?
– Dashi is a basic stock used in many Japanese dishes.
2. What is umami?
– Umami is a savory, meaty flavor often referred to as the fifth taste.
3. What is yakimono?
– Yakimono is a Japanese grilling technique used to cook meat, fish, and vegetables.
4. What is natto?
– Natto is a traditional Japanese food made from fermented soybeans.
5. What is yuzu?
– Yuzu is a citrus fruit used in many Japanese dishes. Mastering Japanese Cooking Terms with Shokugeki no Soma