Sashimi: raw fish finely sliced and served with a small bowl for dipping into soy sauce and wasabi (see sushi below)
Sushi: raw fish served a top firmly molded vinegared rice. Watch out for the green wasabi, a horseradish paste which should be mixed with soy sauce and packs a powerful, peppery punch. Pickled ginger acts as a palate cleanser.
Tonkatsu: breaded and deep fried pork served with a soy-based sauce on top of or with rice. Served as a part of dinner or for lunch.
Yakitori: skewered and grilled chicken, vegetables or other foods. Often served as snacks.
Togarashi: “Seven pepper spice, “a table condiment with pepper and chiles (also shichimi-togarashi)
Shiso: an herb resembling a cross between mint and basil; frequently used as garnish
Misoshiru: Miso (a type of soy bean paste) soup with tofu. Served at most meals.
O-cha: green tea, served at the end of the meal.
Udon: soft, fat noodles
Somen: thin vermicelli-style noodles, used mainly for soups
Soba: buckwheat noodles
Sukiyaki: thin beef slices cooked with vegetables, noodles and tofu in sauce
Tempura: seafoods and vegetables battered and deep fried to form a light airy crust; served with a dipping sauce
Cha: tea (green tea)