noun:

• gribiche sauce; sauce gribiche - Food term

noun:

• amuse-gueule; amuse-bouche - Food term - From French ➜ アミューズ・アミューズブーシュ

noun:

• passata - Food term

noun:

• oden made with haccho miso - Food term ➜ 八丁味噌・御田【おでん】

noun:

• xiaochi; Chinese street food consumed as a light meal or snack - Food term

noun:

• tangyuan; tang yuan; Chinese dumplings made from glutinous rice flour - Food term

noun:

• beef shin; beef shank; gravy beef - Food term

noun:

• haccho miso; dark miso variety produced in Aichi Prefecture - Food term

noun:

• baked potato - Food term

noun:

• vinegared water, used for dampening the hands when making sushi - Food term ➜ 酢水

noun:

• Cobb salad - Food term

noun:

• chopped salad - Food term

noun:

• crumbled grilled nori - Food term ➜ 海苔【のり】

noun:

• fried mochi covered in soy sauce and wrapped in nori - Food term ➜ 磯辺【いそべ】

noun:

• simmering after steaming - Food term
• simmering (in a small amount of broth); smothering; estouffade - Food term

noun:

• mole (Mexican sauce) - Food term

noun:

• laksa (Chinese-Malaysian noodle soup) - Food term

noun:

• flour dumplings in soup - Food term

noun:

• bite-sized morsels wrapped in nori - Food term ➜ 海苔

noun:

• grilled chikuwa - Food term ➜ ちくわ

noun:

• chocolate mixed with other flavor ingredients - Food term

noun:

• duff (golf); sclaff; hitting the ground behind the ball during a stroke - Sports term
• duff (e.g. plum) - Food term

noun:

• crushed umeboshi; crushed pickled plum - Food term ➜ 梅干し

noun:

• plum vinegar with perilla leaves added - Food term ➜ 赤酢

noun:

• vegetable thinnings (for salad) - Food term