Term list
Sa
西京味噌（saikyoumiso）
Kinki, tyugoku, has been produced in the Shikoku region white miso. Sweet strong.
菜箸（saibashi）
That of chopsticks for cooking and Ready-To-Eat.
肴（sakana）
Word for cooking. It is also used as a knob of liquor.
酒煎り（sakairi）
That under processing of shelled shellfish.
棹（sao）
The terms of counting the jelly and the like.
鷺不知（sagishirazu）
In the sense that miss even a heron, that of small fish.
作取り（sakutori）
Soon as Oroseru to sashimi, to lay outright with the exception of the Chiai from himself on top of the fish.
桜煎り（sakurairi）
Slicing of boiled octopus, which were boiled roasted with sake and soy sauce.
桜粥（sakuragayu）
Thing of red bean porridge.
酒八方（sakehappou）
One of the Happo soup. Also referred to as "It's sake."
sasara
Cleaning tool that was bundled with finely divided by bamboo.
更紗（sarasa）
Color, such as a handle, is attached from a variety of calico pattern name.
沢煮（sawani）
Those boiled in soup of flavor that was easily the fresh material.
Si
強肴（shiizakana）
What recommend to customers in the sense of "to meet the Kobara"..
塩引き（shiobiki）
That of salted fish and save sprinkled with salt.
塩抜き（shionuki）
That removing the salt dipped in fresh water or salt water and salted. Also referred to as "Shiodashi".
直煮（zikani）
Simmer a direct material.
鴫焼き（shigiyaki）
Eggplant of pottery of thing.
時雨煮（shigureni）
Shellfish and fish, boiled to cooked, such as the seasoning of strengthening the meat. Shigure boiled shades of, from its resemblance to the dark appearance when the drizzle was falling.
紫蘇酢（sishozu）
That of vinegar plus the leaves of green perilla.
七五三盛り（shichigosanmori）
Ritual, that of prime side of the sashimi to use for celebrations.
信濃（shinano）
That of using buckwheat cuisine. According to it, Nagano Prefecture (Shinano) is a producer of buckwheat.
忍び（shinobi）
It is added to the extent that does not notice the ginger and wasabi.
芝煮（shibani）
Monkfish, red snapper, heating the seafood of the liver, such as abalone, straining, it what was combined with yolk vinegar.
信田（shinoda）
That of "frying".
柴蒸し（shibamushi）
Coating the Tamagoeki in bamboo leaves, steaming topped with white fish.
正肉（shouniku）
Remove the bone, it was to be able to use immediately to cooking meat.
Su
素頭落とし（suatamaotoshi）
Fish of the Kama, a straight line to cut off that the head from the front of the pectoral fins.
酢洗い（suarai）
He strangled himself the material was passed under them in vinegar, that impregnated the lightly corner.
吸い笠（suigasa）
Small Inoguchi to use when tasting.
水晶煮（suishouni）
One approach to simmer the white bland material.
水仙（suisen）
That solidified kudzu to semi-transparent film. Enjoy the transparent taste with or wound or wrap the material.
吸い出し（suidashi）
The remaining juice of it in a pot of after making a stew.
酢貝（sugai）
In addition a variety of seasonings, that of vinegared of shellfish multiplied by the vinegar.
姿鮨（sugatazushi）
Leave the fish of the figure that the sushi.
鬆が入る（sugahairu）
Internal means such as radish, burdock of sounds hollow.
梳き引き（sukibiki）
For first-time visitors when the scales to take the scales of small fish.
杉盛り（sugimori）
That the molar only you fine building in the shape of a mountain.
巣籠り（sugomori）
Such as vermicelli and noodles, Serve thing shaped like a bird's nest.
鼈煮（supponni）
Many gelatinous, such as soft-shelled turtle and catfish, the somewhat unrefined fish, from deep-fried in advance, sake, mirin, that boiled down in soy sauce.
酢取り（sudori）
To put in vinegar.
簾骨（sudarebone）
That of fish belly bone.
Se
青藍海苔（seirannori）
Tokushima Prefecture, Nakagawa production of river laver of thing.
清涼殿蒲鉾（seiryoudenkamaboko）
Red, blue, yellow, reluctance boiled fish paste.
赤飯（sekihan）
Rice to use for celebrations.
背越し（segoshi）
How to make sashimi small fish.
節味噌（sechimiso）
That of Kagawa Prefecture "Sanuki miso".
雪花和え（sekkaae）
Alias of "UNOHANA tossed"。
節句蕎麦（sekkusoba）
Gomokusoba to eat peach festival.
雪平（seppei）
That of sweets paste.
銭形切り（zenigatagiri）
How to cut off in the form of Rokubunzeni(old coin).
zengo
That of spiny hard scales on many fish of horse mackerel family.
船場汁（sembajiru）
In tide bowl using mackerel, wholesale district of Osaka, derived from Senba.
千六本（senroppon）
That of shredded radish.
So
雑炊（Zousui）
Rice miscellaneous material in addition, boiled based on the broth, soy sauce, which was cooked in, such as miso taste.
宗太節（soudabushi）
Mainly of dried bonito to become a soup material of buckwheat or udon thing.
雑煮椀（zouniwan）
That your Zoni of New Year dishes.
素麺（soumen）
Wheat food was brought over from China in the Nara period.
添え（soe）
Synonymous with "treats". It refers to the general things that add to the protagonist of the cuisine.
底塩（sokoshio）
Before you make, such as pickles, first shaking the salt in the container.
夕囲き（sotobiki）
In pulling the way of fish skin, place the tail to the left, proceed outright towards the outside of the blade of the kitchen knife from the left to the right technique.
蕎麦寿司（sobazushi）
That of nori roll of soba.
Soboro
Fish, shrimp, by heating the flesh, such as chicken that has been finely fiber.
染め卸し（someoroshi）
Those colored with soy sauce to the grated radish.
