jpdb beta

underground stem

1

hot taste; sharp taste; pungent taste; salty taste

1

volatility

1

pungent; irritating; acrid

1

cooking sake

1

addition; annexing

1

mirin; type of sweet rice wine used in cooking

1

juice pressed from a bitter orange; ponzu (Japanese sauce made primarily of soy sauce and citrus juice)

1

kombu (usu. Saccharina japonica); konbu; kelp; any edible species from the family Laminariaceae

2

katsuobushi; small pieces of sliced dried bonito

2

drying; dried

1

shiitake mushroom (Lentinula edodes)

2

yuzu (Citrus ichangensis x C. reticulata)

2

ginger (Zingiber officinale)

2

curry powder

1

sudachi (species of Japanese citrus, Citrus sudachi)

1

shiso (Perilla frutescens var. crispa); perilla; beefsteak plant

1

tomato ketchup

1

mayonnaise

2

tartar sauce; tartare sauce

1

sauce; Worcestershire sauce

1

Steak sauce

1

lard

1

margarine

1

olive oil

1

bouillon

1

consommé

1

balsamic vinegar

1

fish sauce (made from fermented salted fish)

1

(Thai) fish sauce

1

(Chinese) chili oil; chile oil; chilli oil

1

gochujang (Korean red chili paste)

1

doubanjiang (Chinese broad bean chili paste)

1

cinnamon

1

vanilla

1

lemon

1

rhyme; lime (tree, fruit) (Citrus aurantifolia); lime (mineral)

1

somewhere; anywhere; in some respects

2

domestic duck

3

duck; easy mark; sucker; sitting duck

2

cross between a mallard and domestic duck

2

bamboo steamer; steaming basket; wooden frame holder with reed base used to steam food over a pot; soba served on a small wickerwork tray; wickerwork tray (for serving soba)

1

duck (meat)

1

goose

1

Goes

1

largish; biggish; a little bit larger

1

foie gras

1

quail; Japanese quail (Coturnix japonica)

1

turkey (Meleagris gallopavo)

1

dolphin (or other small toothed whales, such as porpoises, belugas, etc.)

1