Tetragonocalamus quadrangularis (type of bamboo); Chimonobambusa quadrangularis
wasabi greens; wasabi leaves
pomelo (Citrus maxima); shaddock
hoodie; hoody; hooded sweatshirt
imitation; copy; make-believe; doing something in a way that only superficially resembles the real thing
monkfish liver; goosefish liver
kanji "fish" radical at left
seaweed salt; salt from burning seaweed
smart rabbit; cunning rabbit; nimble rabbit
skin-side (of a fillet of fish)
spawning season; breeding season; laying period
fish dealer; fresh fish retailer; fishmonger
chef-owner; chef and owner
staff who serve or assist customers or visitors (e.g. restaurant, pachinko parlour, etc.)
on the bone (meat, etc.); unboned; skeletal system; skeleton
Michelin (tyre manufacturer); Michelin Guide (rating hotels and restaurants)
sawara cypress (Chamaecyparis pisifera)
poêlé; poêler; butter roasting
harsh tasting; strongly alkaline tasting; excessively strong-willed; fiercely individualistic; strongly idiosyncratic
fire pan; heating; first lighting (e.g. furnace); firing (e.g. forest); pasteurization
to irritate; to grate on one's nerves; to aggravate; to be galling; to be invidious
skillful handling of a kitchen knife
goosefish (any fish of family Lophiidae); monkfish; (arch.) fool; curved gutter
what; so-and-so; such and such; what?; wait; well, well
to rain (drops on the large side); to go to pieces; to be taken apart
(ear of) Japanese pampas grass
to take a solid stance; to put one's back in it; to exert oneself
to come to nothing; to be spoiled; to be spoilt
useful thing; usable article
three stars (shape); three stars (rating); Orion's belt; Chinese "Three Stars" constellation (one of the 28 mansions)
sommelier; wine steward; wine expert at a restaurant who advises guests on a choice of wines
good flavor (flavour); good taste; umami (fifth category of taste in food); skill; cleverness; profit
to taste and compare several dishes (or foods) of the same type