Review
Types of Japanese Knives
Gyutou (牛刀) - Chef's knife
Santoku (三徳包丁) - Multi-purpose knife
Nakiri (菜切) - Vegetable cleaver
Usuba (包丁) - Single-beveled vegetable knife
Deba (出刃包丁) - Butcher's knife
Yanagiba (柳刃包丁) - Sushi knife
Kiritsuke (切付) - Chef's knife (angled tip)
Honesuki (骨突き) - Boning knife
Sujihiki (スジ引き) - Slicing knife
Takobiki (蛸引) - Sashimi slicing knife
Petty (ペティナイフ) - Paring knife
Mukimono (剥き物) - Paring and garnish knife
Pankiri (パン切り) - Serrated bread knife
Bunka (文化包丁) - Vegetable and meat cleaver
Chuka Bocho (中華包丁) - Chinese cleaver
Types of Japanese Swords
Tsurugi (直剣) or Ken (剣)
Ōdachi (大太刀) / Nodachi (野太刀)
Tachi (太刀)
Uchigatana (打刀)
Katana (刀)
Wakizashi (脇差し)
Tanto (短刀)
Nagamaki (長巻)
Daisho (大小)
Types of Japanese Mushroom
Shiitake (椎茸)
Enoki (榎茸)
Maitake (舞茸)
Matsutake (松茸)
Buna-shimeji (Buna Shimeji)
Hon-shimeji (Hon Shimeji)
Eryngii (King Oyster Mushroom)
Types of Japanese Tofu (Dofu)
Momen-dofu (firm tofu)
Kinugoshi-dofu (silken tofu)
Yaki-dofu (grilled tofu)
Aburaage (fried tofu)
Agedashi dofu (deep-fried tofu)
Oboro-dofu/Yose-dofu (soft tofu)
Koya-dofu (freeze-dried tofu)
Shima-dofu (Okinawa tofu)
Juten-dofu (long shelf-life pasteurized tofu)
Ganmodoki (deep-fried tofu pouch with fillings)
Goma-dofu (sesame tofu)
Types of Japanese Noodles
Ramen (ラーメン)
Udon (うどん)
Soba (蕎麦)
Yakisoba (焼きそば)
Sōmen (そうめん)
Hiyamugi (冷麦)
Harusame (春雨)
Shirataki (白滝)
Rice Noodles (ライスヌードル)
Types of Japanese Rice Wine:
Junmai-shu (純米酒)
Honjozo-shu (本醸造酒)
Ginjo-shu (吟醸酒)
Daiginjo-shu (大吟醸酒)