Japanese Cookery Terms T

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tai - sea bream, porgy or snapper.
tairagai - razor-shell clam.
takenoko - bamboo shoots.
tako - octopus.
takuwan - pickled daikon.
tamago yaki - fried egg.
tare - a thick sauce, usually soy-based and slightly sweetened.
tamago - wggs.
tataki - Grilled on the surface, then finely chopped.
tazuna sushi -aka Rainbow roll - a roll with diagonal strips of food across the top.
tekka - tuna, especially in a roll.
Temaki - hand rolls, usually cone-shaped.
tempura - seafood or vegetables, battered and deep-fried usually in a light batter. In many ways, Tempura is an archetypal Japanese food. "All the essential qualities of Japanese cuisine are reflected in its preparation: the use of absolutely fresh ingredients, the artful presentation, and the perfection of technique by a skilled chef. The result is one of the triumphs of Japanese cooking -- a fried food that is light and fresh-tasting rather than heavy and greasy. It's a cooking style in which the essence of the ingredient itself completely defines the taste."
teriyak i- broiled foods marinated in a sweet soy sauce.
tobiko - flying fish roe.
tofu - set soya bean curd -" two basic types of tofu used in Japanese cooking, the standard "firm" variety, which has a rough surface and slightly grainy texture and "silken" tofu (kinugoshi), which is very soft and possesses a glossy surface. " see recipes
togarashi - whole dried hot red peppers.
tonkatsu - pork cutlet, breaded then fried.
tori - chicken.
torigai - cockle clam.
toro - fatty tuna.
toshi-koshi soba - Japanese custom of eating soba at the end of the year.
tsukemono - pickles.