| Azuki Beans | small, red dark beans |
| Aonori | seaweed sheets |
| Atsuage | pressed, deep fried tofu |
| Benishoga | pickled ginger |
| Bonito | related to mackerel, dried and shaved into thin flakes used for flavoring |
| Cha | Japanese word for tea |
| Daikon | large, white radish |
| Dashi | all purpose stock for soups and simmered dishes usually made with kombu and flavored with dried shiitake or bonito flakes |
| Donburi | a bowl of boiled rice with various toppings, such as beef, chicken, egg |
| Gari | pickled ginger |
| Gohan | rice |
| Gourmet Powder | MSG |
| Gu | arrowroot |
| Hashi | Chopsticks |
| Kata Dofu | firm, coarse tofu |
| Katsu | breaded, deep fried meat |
| Katsuo, Katsuobushi | same as bonito |
| Konbu, Kombu | kelp, seaweed; dried, sold in sheets or strips |
| Mirin | sweet rice wine |
| Miso | soybean paste |
| Misoshiro | miso soup with pieces of beancurd |
| Mochi | sticky, short grain rice |
| MSG | monosodium glutamate, used as a flavor enhancer |
| Negi | green onion |
| Noodles | ramen, udon, soba, somen |
| Nori | seaweed sheets |
| Panko | coarse bread crumbs |
| Sansho | Japanese pepper |
| Sashimi | raw, slivered fish, usually served with a dip made of shoyu and wasabi; different styles of filleting are highly ritualized, different fish are cut in different ways |
| Sate | rice wine |
| Seven Spice Powder | black sesame seed, dried mandarin peel, roasted red pepper, fresh red pepper, sansho, poppy seed and hemp seed |
| Shichimi Togarashi | Seven Spice Powder |
| Shirataki | gelatinous noodles |
| Shiromiso | pale yellow miso |
| Shiso | pungent herb used for pickling |
| Shoyu | soy sauce, soya sauce |
| Sukiyaki | pieces of thinly sliced beef and vegetables boiled on a portable stove at the table then dipped in egg which cooks from the heat of the boiled pieces |
| Tamari | wheat fermented soy sauce made with cultured soy beans, water and sea salt |
| Tempura | method of cooking in which vegetables, fish or seafood are coated with batter and deep fried in vegetable oil |
| Tonkatsu | loin of pork, covered in panko and deep fried, served with a tonkatsu sauce and shredded cabbage |
| Wakame | long, thin brown sea vegetable; sweet taste, delicate texture, good in miso soup |
| Wasabi | light green Japanese root that has been dried, powdered and made into a paste; reminiscent of horseradish. |
| Yasai | vegetables |