Japanese Food Terms

More so than in many other countries, Japanese restaurants quite often specialize in one particular dish or type of cooking. The food can range from simple to sumptuous, as can the atmosphere and the prices. At places serving high-end fare, you are unlikely to find plastic replicas in the window or pictures on the menu.

While the range is quite extensive, they can be grouped into a few major types. Most will allow a la carte ordering (tanpin) or a fixed "course" menu (kosu)

• Kushi: Kushi means "skewer" in Japanese,
• and these restaurants served breaded and deep-fried food. These are not the same as yakitori restaurants.
• Yakitori: More food on skewers, with the difference being that the offerings are grilled over an open flame. Although yakitori translates literally as "grilled chicken," expect to find pork, beef, duck and vegetables as well.
• Tonkatsu: A breaded and deep-fried pork cutlet, tonkatsu is to Japanese police what donuts and coffee are to American cops. Tonkatsu restaurants specialize in deep-fried food, so you will likely find chicken, shrimp and fish on the menu as well. The typical side dishes are cabbage and miso soup.
• Tempura: Tempura uses a lighter, fluffier batter than tonkatsu and kushi restaurants and the menu is limited to fish, seafood and vegetables. While high-end tempura is pricey, you can find cheap joints, too, and even buy tempura in the supermarket. Be aware that the cheaper the price, the higher the likelihood that the oil used has probably been recycled, which affects the taste.
• Noodle shops: Ramen is incredibly popular, and you'll find shops everywhere. While ramen shops may serve only that, noodle shops in general will have both soba and udon. The range of dishes is impressive: hot or cold, in soup, or served with a sauce. They are good for a quick bite or a hot meal on a cold day. Depending on where you live, you can expect to find a number of regional variations and shops with their own special house recipes.
• Teppan-yaki: Food is cooked on tabletop grill, usually right in front of you, in a style made world-famous by the Benihana's chain.
• Okonomi-yaki: The Japanese take on the pancake, typically made with batter, cabbage, bonito flakes and a variety of other goodies, then smothered in a special sauce. Many establishments allow customers to cook the meal for themselves, which is really the most fun, although some places do it for you.
• Sukiyaki/shabu-shabu: These are two beef hotpot dishes that have exported well. Everyone dips from the communal pot, which makes for a relaxed and friendly environment. These restaurants, while not cheap, are popular choices for end-of-year (bonenkai) parties.
• Sushi/sashimi: Most people know of sushi and sashimi before they come to Japan. The good stuff will cost you, but there are affordable conveyor belt sushi (kaiten sushi) places where you just reach out and take plates of what you want as they pass by.
• Nihon ryori: The standard Japanese food restaurant, these usually serve sets that give you a little bit of everything: some tempura, some sashimi, a simmered food, a salad, miso soup and rice.
• Izakaya: A Japanese-style pub that is much like a tapas bar. Izakaya usually have a diverse menu, meaning you can sample quite a few items. They tend to have a relaxed atmosphere, which encourages people to drink and eat with gusto.
• Robatayaki: The dishes at a robatayaki are similar to what you'll find at an izakaya, and equally varied, but the emphasis is on grilled meats, fish and vegetables. The atmosphere is warm and boisterous, akin to that of a country farmhouse. The grills are often open and located in the center of the place, allowing you to watch your food being prepared.

~ Seek Japan