light-coloured ceramic cooking pan with a lid and short spout; aluminum saucepan with a handle (usu. wooden) and often with snowflake-style embossed pattern (aluminium)
cooked rice with added ingredients (meat, vegetables, etc.)
partitioned lidded wooden lunchbox; food served in such a box
fields and rice paddies that have been abandoned and are no longer cultivated
calling someone over the phone many times
albino fox; white (spiritual) fox
drinking at home (as opposed to going out)
lid resting directly on food; wooden drop-lid for simmering
(South) Korean cooking; (South) Korean food
salted kōji (traditional condiment)
water content; moisture; juiciness; dampness
deep-frying with little oil
stuffing a shopping container for a fixed price
soba stall with a stand-up counter only; standing soba noodle restaurant; stand-up soba noodle bar
ferrule (of a cane, umbrella, etc.); butt end (of a lance, pike, etc.); hard tip (of a mushroom stem)
chicken bones; chicken carcass
cloud ear mushroom (Auricularia auricula-judae); wood ear mushroom; Jew's ear mushroom
salt and pepper; seasoning with salt and pepper
chopping (vegetables) into chunks
cutting into chunks (esp. vegetables)
doubanjiang (Chinese broad bean chili paste)
mirin; type of sweet rice wine used in cooking
periodic check; periodic inspection; routine inspection
coarse anko; coarse sweet red bean paste
newcomer showing great promise; bright new talent
(arch.) to rub into; to train for; to prepare for
to be cooked; to have finished cooking
fresh, young ears of rice
influx of South Korean pop culture (into Japan)
to write (a play, book, filmscript, etc.)
homa; Buddhist rite of burning wooden sticks to ask a deity for blessings