JAPANESE CUISINE GLOSSARY
Ingredients peculiar to Japan can be substituted by canned food or ingredients available in other
Can be replaced by chives, spring onions.
Saltwater fish related to the mackerel and tuna.
Red food coloring.
Japanese radish; a mixture of radishes, celery and cucumbers or horseradish may be used instead.
Or water mixed with monosodium; 1/2 cup [125 mL] water mixed with 1/2 teaspoon [2.5 mL]
Kelp [large seaweed].
Japanese mushroom; can be replaced with canned mushroom.
Can be replaced by noodles.
Can be replaced by powdered ginger.
Agar or agar-agar [gelatinous substance].
Can be replaced by cornflour smoothly mixed with water;
1 teaspoon katamari mixed with 2 tablespoons [30 mL] vinegar = 1 teaspoon cornflour mixed with 1/2
cup [125 mL] water.
Can be replaced by bamboo shoots.
Sweet wine; 1 teaspoon [5 mL] sugar added to 1 tablespoon [15 mL] sherry makes it taste like mirin.
Tofu made into a fermented bean paste.
Can be replaced by leeks.
Japanese rice wine; sherry is similar in taste and can be used instead.
Can be replace by pepper.
Can be replaced by turbot.
The amounts given in Japanese recipes suit the Japanese palate.
Sometimes, the amount of sugar, soy sauce and/or salt must be adjusted, to taste.
Pepper powder mixture; can be replaced by pepper.
Tofu processed with wheat and salt into soy sauce.
Smoked salmon is not a traditional Japanese food; salted salmon may also be used.
Japanese use dashi, made with bonito, grated to very fine flakes, and dashi kobu [kelp] for stock; as it is unavailable in Western countries, chicken stock or fish stock is used.
In Western countries, different kinds of seasonings are used to make stock; in Japanese cooking, the
only seasoning used is negi and sometimes ginger; this kind of simple stock suits the Japanese palate.
Custardlike bean curd, made of cooked soybeans.
Fresh tuna fish is indispensable to Japanese cookery but when it is not available it could be omitted or
replaced by mackerel marinated in vinegar.
Fresh wasabi can be replaced by canned wasabi powder, mixed with the same quantity of water or
Can be replaced by lemon peel.