Glossary: Oyaji Terms Explained

Cha

or Ocha. Green Tea. See also: Ocha, Ochazuke

Chahan

Chinese style stir-fried rice, traditionally with egg, pork, onions, among other things. Served with a Renge spoon. See also: Renge

Chashu

Sliced roasted pork. A common, and key, component of ramen soup dishes. Chashu comes from the Japanese pronounciation of the "Char Shiu", Cantonese barbeque pork.

Donburi

The larger deep bowl used for Rice. The word becomes shortened in dish-names. Example: Eel-Don, Oyako-Don, etc. See also: Kake, Oyako-Don, Una-Don

Eel-Don

See also: Una-Don

Gohan

Rice. Normally, white rice. It is polite to hold the bowl in your left hand while you eat with chopsticks in your right hand. Correct way to hold the bowl, four fingers under the bowl, with the thumb on the lip of the bowl. See also: Ochazuke

Goma

Sesame seeds. Goma are often used as a garnish or flavoring agent.

Hashi

Or, O-Hashi. Chopsticks.

Kake

Kake Soba (or Udon) is Soba noodle in a Donburi, with broth (with minimal toppings). Generally the cheapest way to eat soba, along with Mori Soba. See also: Donburi, Mori, Soba, Udon

Kare

Curry Rice, Japanese style. Thicker, and typically sweeter, than curry from other cultures. Served over a plate of white rice, with Fukujin-Zuke (red sweet pickled raddish).

Menma

Marinated, soft bamboo.

Mori

Literally, to "heap", Mori Soba (or Udon) is a serving of Soba noodles on a plate, with no toppings. This is the cheapest way to order Soba, along with Kake Soba. It comes with Tsuyu (dipping sauce). Interestingly enough, the difference between Mori and Zaru often is simply the addition (or lack) of shredded Nori on top. But the price difference is usually substantial. See also: Kake, Nori, Soba, Tsuyu, Udon, Zaru

Mugi-Cha

Cold summer drink, meaning "wheat tea". Light and refreshing. The Japanese cultural equivalent to the american Lemonade.

Naruto

Fishcake shaped like a white spikey ellipse, with pink swirl.

Natto

Sticky, fermented Soy-Bean. You either love it or hate it. Eastern Japanese tend to love it more, whereas Western Japanese cuisine tend to dislike it more.

Negi

Onion (Long Onion/Scallion). There is the small scallion chopped to top most ramen, and there is the larger long onion as a topping in certain dishes (2-3 stalks)

Neta

The various fish which top the Nigiri Sushi. See also: Sushi

Nigiri

Literally meaning "grip", it is the traditional way in which Sushi rice is hand rounded, and topped with Neta (fish) to make Nigiri Sushi.

Nori

Seaweed, or kelp. Supposedly very good for your hair (and this is why Asian hair is so healthy). See also: Mori, Ochazuke

Oaiso

Literally, the "honorable-courtesy". It is the Check. See also: Okanjou

Obon

Tray. Usually Soba or Udon is served on an individual tray, with side dishes for pickles, rice, Tsuyu, etc.

Ocha

Tea. Specifically, Green Tea. See also: Ochazuke

Ocha

See also: Cha

Ochazuke

In its simplest form, green tea (cha) poured over a bowl of rice. While it can be eaten plained, ochazuke is often garnished with nori, sunomono, goma, or other toppings. While it is often consumed as the rice course at the end of a meal, ochazuke may also be eaten in the morning to use up leftover rice from the previous night's meal. See also: Cha, Gohan, Nori, Ocha

Ogori

When one pays for another's food/drink. Generally, the Sempai is expected to pick up the tab (or at least portions of it) from time to time...

Ohiya

Pronounced [o-Hee-ya], a glass of cold water.

Okanjou

Another way to refer to the check, or bill. See also: Oaiso

Oshibori

The hot towels, steamed and rolled. Shiboru means "to wring out". It is to wipe one's hands and fingers. Oyaji will generally go ahead and feel free to wipe his face. If you wipe the back of your neck, you're a REAL oyaji.

Oyaji

Strictly translated as "dad" or "father", it means the middle-aged man, or anyone looking or acting like one.

Oyako-Don

"Oyako" is Parent-and-Child. Specifically, chicken and egg mixed together on a donburi (don for short) of rice. See also: Donburi

Ramen

A type of noodle, generally long and thin, made with egg. The term ramen also refers to dishes in which ramen noodles are featured, typically soups. Originally Chinese, but now a staple Japanese Oyaji food. See also: Renge, Soba, Soba-Yu

Renge

Chinese style spoon, often made of plastic, with a deep elongated bowl and a grooved handle. Ramen and Chahan are traditionally served with a Renge, instead of a western-style spoon. See also: Chahan, Ramen

Sashimi

Fresh slices of prime fish, sometimes meats.

Shoyu

Soy sauce. See also: Soba-Yu

Soba

Buckwheat noodles. Oyaji tend to slurp it down plate after plate with some sake. See also: Kake, Mori, Ramen, Zaru

Soba-Yu

The broth in which the Soba was cooked. Traditionally, one mixes this with the dipping Tsuyu, to drink after they are done with the noodles. Because the Tsuyu is where so much of the Chef's hidden efforts are made, it is enjoyable (and polite) to appreciate the Tsuyu to the fullest. See also: Ramen, Shoyu, Tsuyu

Sushi

Literally means "vinegar rice". It refers to the rice which is mixed with sweet vinegar while being fanned while still steaming hot. Nigiri Sushi, strictly speaking, is the Neta (fish) on the Sushi (rice). See also: Neta

Tamago

Egg. As a Ramen Topping, it is normally a hard-boiled egg.

Tare

Literally, meaning drip, it refers to the sauce on various items. See also: Una-Don

Tororo

Greated Yama-Imo, becomes a sticky frothy white paste. Usually consumed with Shredded Nori and Shoyu, by itself, over rice, or with noodles.

Tsuyu

Literally, meaning "dew" or "drop", it is the dipping sauce for Soba or Tempura. See also: Mori, Soba-Yu

Udon

Often couter-part to Soba (as in you can order it at the same places, with the same toppings), Udon is white, thicker, and starchier. See also: Kake, Mori

Una-Don

Grilled eel with Tare, over rice. See also: Donburi, Eel-Don, Tare

Wari-Kan

"go dutch". To split the bill.

Yakisoba

Stir fried noodles. Despite the "soba" in the name, it is usually made not with soba noodles, but with flour or egg noodles. With Tare sauce, topped with Shouga (red pickled ginger) and Ao-nori (powdered nori).

Yakitori

Char-grilled skewers, of chicken, chicken liver, scallions, fish, fish balls, etc. "Yaki" (grilled) + "tori" (chicken).

Zaru

Woven straw or bamboo straining dishes. Cold soba served on Zaru is the most fundamental way to serve Soba. See also: Mori, Soba