八重作り（yaezukuri）

One of the sashimi sword method stopped put the blade to the middle, to a piece in isolation in the next blade.

焼き板（yakiita）

That of "grilled fish cake".

焼き霜（yakishimo）

That of sashimi technique skin also cooking.

焼き付け（yakitsuke）

Finished baked eyes to put it in cooking.

薬研（yagen）

That of the sternum of chicken. From its resemblance to a metal tool to use in herbal medicine "Yagen".

鑢目（yasurime）

One of the sword method to put a knife in a mesh shape.

矢鱈漬け（yatarazuke）

It carved a wide variety of vegetables, which were salted and miso.

鋏鍋（yattokonabe）

That the handle-free launch Marunabe. Also referred to as a shaved pot.

yacchaba

Fruit and vegetable market, that of the vegetable market.

山鯨（yamakuzira）

Jargon of wild boar. Meat of a button meat.

山路和え（yamaziae）

Sake, soy sauce combined with the addition by one Nitachi mirin, which tossed the ingredients of the land and the sea.

八幡巻き（yawatamaki）

Burdock and in the core winding, such as eel and beef, which was baked over the sauce. There is a theory that from the fact that using the Kyoto Yawata village of burdock.

湯洗い（yuarai）

Sliced raw fish was preferably under the hot water, how to take on the cold water.

幽庵地（yuuanzi）

Typical land of thing for wearing grilled.

雪鍋（yukinabe）

Plenty put the pot thing like snow the grated radish.

行平（yukihira）

That of the pot for the rice porridge cooked.

雪輪蓮根（yukirenkon）

That of the cut-how that mimics the snow crystal.

柚香蒸し（yukoumushi）

Steamed to transfer the scent of citron to the material.

湯炊き（yudaki）

Rice, that cook in boiling hot water, rather than from the water.

茄で盗す（yudekobosu）

To throw away the boiled juice once.

茹で煮（yudeni）

After you have boiled until tender, cook with a taste.

湯通し（yudoushi）

Quickly immersing it in hot water the material.

湯取り卵（yudoritamago）

Boiled was a little put salt in soup, which was poured into the beaten egg.

湯剥き（yumuki）

Do not apply hot water to the material, to peel and or to preferably under the boiling water.

養肝漬け（youkanzuke）

Pickles of cranshaw.

養老（yourou）

That of using grated yam dish.

横けん（yokoken）

A kind of "Ken".

吉野（yoshino）

The name of the cuisine made with arrowroot.

吉原（yoshiwara）

That cut the material to a fine of about 5 mm. From its resemblance to the lattice of the Yoshiwara brothel.

寄せ蕪（yosekabura）

Grated a turnip to those draining, which was kneaded by the addition of egg white and Domyoji powder mixed with shredded shiitake and wood ear.

四つほどき（yotsuhodoki）

One of the down way of soft-shelled turtle. Four legs from where down around.

呼び水（yobimizu）

When making such as moisture less vegetables, the last thing to add salt water.

呼び塩（yobishio）

When immersed in water in order to pull out the salt content of salted food, adding a small amount of salt.

捩り独活（yoriudo）

Sashimi other words, bowl Dzuma, decoration cut of Udo to be used for, such as heaven prime.

鎧焼き（yoroiyaki）

Which was likened to samurai armor, butt head the shrimp, which was baked in the shell with.

→to 「M」
→to 「R」