Words at the table
A handful of words that keep coming up in a Japanese kitchen – in Japanese script, in the usual romanisation, and written the way an English speaker can approximate them. Japanese is forgiving here: every syllable gets the same length and the same weight, with no stress the way English has it.
How to read it
- sh
- As in „ship“.
- ch
- As in „church“.
- j
- As in „jungle“.
- y
- As in „yes“.
- z
- A soft ds, as in „lads“.
- ts
- As in „cats“ – one sound, not two.
- gy
- A soft gy, tongue on the palate – as in gyōza.
- ō ū
- The bar marks length: the sound is held twice as long. Shōyu is not shoyu.
- u at the end
- Often almost swallowed: „desu“ sounds like dess.
- Stress
- There is none. Every syllable equal in length and weight.
At the table
| Japanische Schrift | Umschrift | Say it like | Meaning |
|---|---|---|---|
| いただきます | itadakimasu | ee-ta-da-kee-mass | Said before eating – thanks to everyone who contributed to the meal. |
| ごちそうさまでした | gochisōsama deshita | go-chee-soh-sa-ma desh-ta | Said when finished – „it was a feast“. |
| おいしい | oishii | oh-ee-shee | Delicious. The final ii is held long. |
| 乾杯 | kanpai | kahm-pie | The toast, literally „dry glass“. |
| 一汁三菜 | ichijū sansai | ee-chee-joo san-sigh | One soup, three sides – the basic shape of a Japanese meal. |
Ingredients
| Japanische Schrift | Umschrift | Say it like | Meaning |
|---|---|---|---|
| 出汁 | dashi | da-shee | The broth from kombu and katsuobushi – the base of almost every dish. |
| 醤油 | shōyu | shoh-yoo | Soy sauce. The o is long. |
| 味噌 | miso | mee-so | The fermented soybean paste. |
| みりん | mirin | mee-reen | Sweet rice wine for cooking – gives shine and a mild sweetness. |
| 昆布 | kombu | kohm-boo | The kelp that gives dashi its depth. |
| 鰹節 | katsuobushi | kat-soo-oh-boo-shee | Dried bonito, shaved paper-thin. |
| 生姜 | shōga | shoh-ga | Ginger, usually freshly grated. |
Dishes you already know
| Japanische Schrift | Umschrift | Say it like | Meaning |
|---|---|---|---|
| 寿司 | sushi | soo-shee | The word means the vinegared rice, not the fish. Without rice it is not sushi. |
| 刺身 | sashimi | sa-shee-mee | The raw fish on its own, without rice — what is often mistaken for sushi. |
| ラーメン | rāmen | rah-men | Wheat noodles in broth. The a is long. |
| うどん | udon | oo-don | Thick, soft wheat noodles. |
| そば | soba | so-ba | Buckwheat noodles, thin and nutty. |
| 天ぷら | tempura | tem-poo-ra | Deep-fried in a thin batter — vegetables as much as fish. |
| 餃子 | gyōza | gyoh-za | Filled dumplings, fried crisp on one side. The o is long. |
| 焼き鳥 | yakitori | ya-kee-to-ree | Grilled chicken on skewers. |
| とんかつ | tonkatsu | ton-kat-soo | Breaded pork cutlet. |
| 枝豆 | edamame | eh-da-ma-meh | Young soybeans in the pod. Four syllables, all the same length. |
| 抹茶 | matcha | mat-cha | The ground green tea that is whisked, not steeped. |
How it reaches the table
| Japanische Schrift | Umschrift | Say it like | Meaning |
|---|---|---|---|
| 丼 | donburi | dohm-boo-ree | The rice bowl with a topping — oyakodon is one of them. |
| 鍋 | nabe | na-beh | The pot, and everything cooked in it at the table. |
| 煮物 | nimono | nee-mo-no | Simmered dishes — nikujaga belongs here. |
| 焼き物 | yakimono | ya-kee-mo-no | Grilled and pan-fried dishes — buri no teriyaki belongs here. |
| 炊き込みご飯 | takikomi gohan | ta-kee-ko-mee go-hahn | Rice cooked together with its filling and seasoning. |
| 味噌汁 | misoshiru | mee-so-shee-roo | The miso soup that belongs to almost every meal. |
| おにぎり | onigiri | oh-nee-gee-ree | The shaped rice ball, usually wrapped in nori. |
| 弁当 | bentō | ben-toh | The box for the journey, divided into compartments. The o is long. |