Japanese Cookery Terms A

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abekawamochi - grilled cut mochi topped with mixed sugar and kinako, or syrup and kinako
abura - oil.
aburage - - Puffy, thin brown fried tofu slices.

aemono - a cooked salad - foods in vinegar dressing or sauces.
agari - Green tea.
age - fried.
agedofu - thick slices of deep fried tofu used in soups, nimono etc.
agemono - Fried foods.
aji - Spanish mackerel, horse mackerel.
aji-no-moto - Monosodium glutamate (MSG).
aji-no-tataki - Fresh Spanish mackerel.
aka miso - Red soy bean paste.
akagai - Red clam.
akami - Lean tuna, cut from the back of the fish.
ama-ebi - Sweet shrimp, usually served raw.
amiyaki- cooked over a wire grill.
an - Sweetened pureed paste of cooked adzuki or white kidnet bean
annago or anago - Conger eel (saltwater).
ankimo - Monkfish liver.
anko-nabe - Monkfish stew.
anmitsu - a dessert made from agar-agar, an and sugar.
ao shiso no mi - prepared beefsteak plant seeds
aoyagi - Yellow clam.
asa gohan - breakfast.
avocado - a common ingredient in some maki make sure they are ripe you'll find the dark-skinned haas variety is easier to skin
awabi - Abalone.
ayu - Sweetfish - a medium sized river fish.
azuki - or aduki - a small red bean