料理 | [りょうり, ryouri] (n, vs) (1) cooking; cookery; cuisine; (2) (nuance of doing it easily) dealing with something; handling; administration; management; (P) #1,438 [Add to Longdo] |
板 | [いた, ita] (n) (1) board; plank; (2) sheet (of metal); plate (of glass); pane; slab; (3) (See 俎板) cutting board; chopping board; (4) (abbr) (usu. as 板さん) (See 板前・1, 板場・いたば・2) chef (esp. of high-end Japanese cuisine); cook; (5) stage (i.e. at a theatre); (P) #2,336 [Add to Longdo] |
こぶみかんの葉 | [こぶみかんのは, kobumikannoha] (n) (See バイマックルー) Kaffir lime (leaves used in Thai, etc. cuisine) (Citrus hystrix DC., Rutaceae) [Add to Longdo] |
てっぱい | [teppai] (n) (from 鉄砲和え) (See 鉄砲和え) regional Sanuki cuisine, usu. of minced vegetables, seafood, and vinegared miso [Add to Longdo] |
キュイジーヌ | [kyuiji-nu] (n) cuisine (fre [Add to Longdo] |
ヌーヴェルキュイジーヌ | [nu-verukyuiji-nu] (n) nouvelle cuisine (fre [Add to Longdo] |
バイマックルー;バイマクルー | [baimakkuru-; baimakuru-] (n) Kaffir lime (leaves used in Thai, etc. cuisine) (Citrus hystrix DC., Rutaceae) [Add to Longdo] |
花板 | [はないた, hanaita] (n) superior chef (Japanese cuisine) [Add to Longdo] |
懐石 | [かいせき, kaiseki] (n) (1) (See 茶懐石) simple meal eaten before tea is served; (2) (See 懐石料理) sophisticated traditional Japanese cuisine brought in courses [Add to Longdo] |
海鮮料理 | [かいせんりょうり, kaisenryouri] (n) cuisine with fresh seafoods [Add to Longdo] |