Term list
Ha
梅花卵（baikatamago）
That likened the Uzuratamago to plum blossoms.
盃洗（haisen)
That of containers filled with water to wash the cup when the Henpai.
梅肉醤油（bainikuzyouyu）
That mixed with soy sauce to pureed plum meat.
刃打ち（hauchi）
Tapping the material using the blade of the kitchen knife.
葉掻敷（hakaishiki）
One of the things that lay in the bottom of the dish.
博多（hakata）
Materials of different colors, that of cuisine tailored stacked alternately like a woven pattern of Hakataobi.
萩（hagi）
That of cuisine in the shape of a flower of Hagi. Hagi from it is a kind of a fall of seven herbs.
萩真薯（hagisinzyo）
Prawn, ginkgo, which steamed minced fish land mixed with red beans.
白扇揚げ（hakusenage）
Whipped egg white and flour (or potato starch) that of frying in the flour cooking.
白的（hakuteki）
Of white rice thing.
白煮（hakuni）
White material (lotus root, yam, Udo, lily roots, etc.) How to bring boiled whitening.
箸洗い（hasiarai）
That of small soup. It puts out toward the end or the middle of the cooking.
花生姜（hanashouga）
Decoration cutting of pepper to treat the pottery and vinegar.
花丸胡瓜（hanamarukyuuri）
3cm as of cucumber flowers began to bloom. Accompany such as sashimi.
ばら子（barako）
Those salted eggs grain of herring roe to fall apart.
ばら引き（barabiki）
Pulling the scales using a kitchen knife.
Hi
火入れ（hiire）
That of heating to prevent the deterioration corruption of seasoning and cooking.
控え重（hikaejuu）
The fourth of the heavy things of insignificant detail five-tiered.
彼岸（higan）
The vernal equinox of the day, before and after the Autumnal Equinox Day 7 days.
引き上げ湯葉（hikiageyuba）
A film of the pulled-up Yuba that dry for a while still attached to the stick of bamboo.
引き作り（hikidukuri）
How to cut detach himself straight to put a kitchen knife.
引皮作り（hikikawazukuri）
Approach to the sashimi the fish skin white meat, such as sea bream.
引き筒（hikizutu）
Cylinder to push out the paste into filamentous.
びしょ玉（bishodama）
That of scrambled eggs that were kept to a soft-boiled.
翡翠（hisui）
That of issuing a transparent tinged green as jade cuisine.
一塩（hitoshio）
That Sprinkle a thin, salt.
びっくり水（bikkurimizu）
That of "pointing water".
日の出（hinode）
That of the menu that represents the state of the rising sun.
飛竜頭（hiryuuzu）
Ganmodoki of thing. Portuguese Hirosu (to knead the flour fried in oil) is said to be etymology.
鰭吸い物（hiresuimono）
Soup was in a bowl species fillets remain with the pectoral fins of fish.
Hu
風味焼き（huumiyaki）
Green onions and ginger, which was burned by the addition of other flavoring vegetables.
深川飯（hukagawameshi）
That of "clams rice". From the fact that Asari was caught a lot around Shenzhen village (Koto-ku, Tokyo).
富貴豆（hukimame）
Those compote to return the dry broad beans.
吹き寄せ（hukiyose）
That of menu representing the blown asked fallen leaves in the autumn wind.
福田味（hukudami）
That of salted abalone and Abalone.
hukurage
That of young fish of yellowtail of Inada size from fry.
藤作り（hujizukuri）
One of the sashimi sword method to shape the wisteria.
伏せ出汁（husedashi）
One of the vegetarian soup.
縁高（huchidaka）
A kind of Orishiki, wooden lacquerware of that you have a high edge.
burikage
It Noto baked yellowtail gills cuisine.
振り味（huriazi）
Thing of seasoning.
風呂吹き（hurodaki）
Boiled soft radish and turnip in the soup, eat over the citron miso and sesame miso cuisine.
文銭（bunsen）
That of the cuisine made to resemble the old days of perforated Qian form.
He
hegi
That of the knife as possible only the plow thin surface stripping as of.
heshiko
It bran pickled fish made around Fukui Prefecture.
べた塩（betazio）
To fish, to be a large amount of salt so as to sandwich from the top and bottom.
鼈甲（bekkou）
That finish put a gloss like a tortoiseshell inlaid tortoise.
別足（bessoku）
That of chicken thigh.
hecchoko
Thing of dumplings Kamishin powder.
べったら漬け（bettarazuke）
Thing of the Edo-style radish koji pickles.
紅粉節（benikonabushi）
Those colored with red food coloring the Konabushi.
紅鉢（benibachi）
That of pottery vessels.
箆（hera）
That of cooking tools or mixed together returns.
Ho
奉書焼き（houshoyaki）
That of cooking to burn wrapped the fish in high quality paper paper.
棒燻（boukun）
That of smoked sockeye salmon.
棒寿司（bouzushi）
That of "saba sushi".
棒鱈（boudara）
Those dried cod.
棒煮（bouni）
That of dry Migakinishin simmered.
焙烙焼き（hourokuyaki）
That was steamed in the vessel of clay that baking pan.
乾飯（hosiii）
Steamed rice (glutinous rice, non-glutinous rice) those dried.
干し水母（hoshikurage）
In jellyfish, dry in the oven with salt and alum, it what was salted.
牡丹作り（botandukuri）
Sashimi sword method mimics the peony flowers by arranging the sashimi was sliced.
牡丹鍋（botannabe）
Boar pot of thing. (For that button in the jargon of the boar)
牡丹鱧（botanhamo）
Those blanched from the glare of the flour to the bone cut the pike eel.
骨煎餅（honesenbei）
Or fried the bones of small fish in oil, food was in crisp baked.
bonbori
Cuisine finished in pale pink.
