Term list
Ta
大安寺汁（daianjiru）
Traditional tofu dishes of Nara.
鯛蕪（taikabura）
Sea bream and Shogoin turnip were cooked in a generous amount of juice Kyoto simmered.
鯛茶（taicha）
That of "sea bream rice with green tea".
鯛南蛮（tainamban）
Green onions, or sea bream of the bowl or pot filled with red pepper.
大名卸し（daimyouoroshi）
Put the cutting edge of the knife on top of the middle bone from more of the fish head, how to stretch down the Katami towards the tail. And it is easy to remain only in bone medium.
大名焼き（daimyouyaki）
Regional cuisine of Hakone rural birds and vegetables on skewers.
台盛り（daimori）
That of fillets to become a protagonist of assorted sashimi.
宝煮(takarani)
It dropped the heaven of small winter melon, Nanjing, steaming in there hollowing out of the middle and stuffed with chicken or seafood and vegetables.
焚き合わせ（takiawase）
Things simmered Kansai style.
竹虎椀（taketorawan）
Juice of only green onions and fried tofu.
襷切り（tasukigiri）
To chop off the head of the fish diagonally.
橘卵（tachibanatamago）
Decorative eggs resembling Tachibana of flowers.
手綱（taduna）
That wound at an angle with the elongated material 2-species.
Ti
千切蒟蒻（chigiri-konnyaku）
Or tear with your fingers without a kitchen knife, that the slash in such as ladle or cup.
筑前煮（chikuzenni）
Of chicken and vegetables Illini. Local cuisine of Hakata.
千草（chigusa）
The various material Toriawaseru cuisine that Chigusa.
池鶏子（chikeishi）
That of edible frog.
稚児餅（chigomochi）
Candle-shaped rice cake of
地粉（jigona）
Flour made from wheat produced locally.
茶巾（chakin）
That of cloth to be used in the tea ceremony.
茶筅切り（chasengiri）
That of the tool for green tea.
茶通（tyatsuu）
That of sweets of pottery.
茶屋鰊（chanishin）
Ginger Mikakinishin boiled.
中串（cyugushi）
That of grilled eel of medium-sized.
忠七飯（chuushichimeshi）
Put nori, wasabi, the citron in rice, eat over the hot soup. Saitama Prefecture, local rice of Ogawa.
蝶作り（chouzukuri）
Thing of decorative cut to resemble the shape of a butterfly.
Tsu
掴み（tsukami）
The rule of thumb by weighing the amount of seasoning.
突き出し（tsukidashi）
Simple Koryori of that issue in front of the dish.
月の雫（tsukinoshizuku）
That dressed the sugar coating to Shinshu grapes.
佃煮（tsukudani）
Seafood (the seaweed, seafood) which accounted boiled in mirin, soy sauce.
突羽根（tsukubane）
That of the fruit of the sandalwood family deciduous shrub "tsukubane".
津久根（tsukune）
Mixed fish and chicken, vegetables, etc., grind to mince, egg, what and connection such as yam, rounded from elaborated as dumplings.
付け包丁（tsukeboutyou）
That of the blade without a long kitchen knife, similar to Takobiki.
筒切り（tsutsugiri）
Sword method to sliced every bone fish.
苞揚げ（tsutoage）
Straw and, that of cooking wrapped in, such as the skin of the plant.
椿作り（tsubakizukuri）
Dishes resembling a camellia flower.
蕾漬け（tsubomizuke）
That the bud of rape blossoms in Kyoto of food that was salted.
壺焼き（tsuboyaki）
That the snails such as the turban of cooking baked each shell.
撮み胡麻（tsumamigoma）
Crushed Pinch the sesame seeds with your fingers, it put out a scent.
強霜（tsuyoshimo）
It is heated to the core of the material.
Te
出合い（deai）
Combining the compatibility of good material.
定家煮（teikani）
Seafood seasoning with sake boiled things.
手打ち（teuchi）
Buckwheat, stretched by hand noodles, cut method.
手捏ね寿司（tekonezushi）
Sushi using bonito.
鉄火（tekka）
Is used as a word to express the red color.
手引湯（tebikiyu）
That of hot water boiling on the verge.
手毬（temari）
Round made sushi thing as Temari.
照り（teri）
Sake, to put a gloss on the use, such as sugar and debris, such as mirin cooking.
天上昆布（tenjokonbu）
That the highest quality of kelp can not take only a few.
天鋤（tensuki）
The white fish tempura, simmered with vegetables in noodle soup dishes.
天茶（tencha）
That of Green Tea over Rice topped with tempura.
田麩（dembu）
That where the "minced" in a thin red with red food coloring.
撮み胡麻（tsumamigoma）
Crushed Pinch the sesame seeds with your fingers, it put out a scent.
強霜（tsuyoshimo）
Marbling is heated to the core of the material. Fukashimo.
To
東海夫人（toukaihujin）
Word for shellfish.
当座（touza）
Things that are not for storing food.
橙皮（touhi）
That of citrus peel.
東寺揚げ（toujiage）
Those fried in batter of Yuba.
唐人（toujin）
That of sugar.
遠江（toutoumi）
That of the skin of puffer fish.
銅八銭（douhassen）
Thing of peanut.
木賊（tokusa）
It dishes resembling the color of the grass of ferns.
床重（tokojuu）
That of a midnight snack honeymoon wedding night.
徳利蒸し（tokkurimushi）
It steamed made in the vessel in the shape of a liquor bottle cuisine.
土場燗（dobakan）
In the hot ash, such as hearth, that of hot sake liquor warmed by embedding the vessel that was put sake.
止め椀（tomewan）
That of the bowl of the last to get the juice of kaiseki cuisine.
dori
That of the "lungs" of the bird.
鶏わさ（toriwasa）
That of sashimi of chicken.
