noun:

• wheat gluten (usu. steamed or baked) - Food term ➜ お麩【おふ】・生麩【なまふ】・焼き麩【やきふ】

noun:

• strained bean paste; smooth anko; fine-grained sweet bean paste - Food term ➜ 餡

noun:

• sukiyaki stock; stock mixed with soy sauce, mirin and sugar (used to flavor sukiyaki) - abbreviation - Food term ➜ 割り下地

noun:

• crab omelet on rice - named after Tianjin (天津) - Food term

noun:

• straight-from-the-pot udon; udon noodles pulled straight from the pot and served in the hot water used for boiling (traditionally without being soaked in cold water), eaten by dipping in sauce - Food term ➜ うどん

noun:

• eel and cucumber salad, finely sliced, dressed in sake, soy, and vinegar - Food term

noun:

• cuckoo, Japanese bush warbler & wagtail - archaism
• chicken, goose & pheasant - Food term

noun:

• dark soy sauce; regular soy sauce - Food term ➜ 薄口醤油

noun:

• aioli - Food term - From English "aioli sauce"

noun:

• crème brûlée - Food term - From French

noun:

• crème anglaise - Food term - From French

noun:

• paneer; panir - Food term - From Hindi

noun:

• conchiglie - Food term - From Italian

noun:

• vermicelli (pasta) - Food term - From Italian

noun:

• dragee - Food term - From French ➜ コンフェティ

noun:

• bouquet garni - Food term

noun:

• chorizo - Food term - From Spanish

noun:

• glacé - Food term - From French

noun:

• galantine - Food term - From French

suffix noun / noun:

• soiling; polluting; being dirty - Food term
• shame; disgrace; dishonor; dishonour

noun:

• chopped fish, shellfish or vegetables, dressed with (miso or other) sauce

noun:

• dried, salt-pickled ayu with its eggs inside - Food term ➜ 鮎【あゆ】

noun:

• sweetbread; thymus or pancreas (esp. of a calf or a lamb) - Food term

noun:

• plain tripe; cow rumen - Food term

noun:

• stomach (esp. a pig's stomach or a cow's rumen); pork stomach - perhaps from the English word "gut" - Food term

noun:

• thick malt syrup poured into boiling water and sprinkled with cinnamon (used as a refreshing summer drink) - Food term ➜ 水飴・冷やし飴