Page 122 - (DK Eyewitness) Travel Guide - Tokyo

120  TR A VELERS ’ NEEDS

Reading the Menu Zosui

General vocabulary likely to be useful when eating out is given Rice soup made with the
in the Phrase Book on pages 200–204. Individual ingredients leftover stock of a one-pot
are also listed there. A selection of some of the most popular (nabemono) meal.
dishes and styles of cook ing are listed in this glossary, including Noodle Dishes
Japanese script to help you read menus in Japanese. Further Kitsune soba/udon
details about some of the dishes follow on pages 122–7.
Soba or udon noodles in
flavored dashi broth with
Donburi: Rice-Bowl Kare raisu pieces of fried tofu.
Dishes Nabe yaki udon
Katsudon “Curry rice.” This can be ebi-
kare (shrimp curry), katsu-kare Udon noodles simmered in a
Rice bowl topped with a (with deep-fried pork cutlet), lidded ceramic pot (donabe)
breaded, deep-fried pork or a range of other meat, fish, with a flavored dashi broth,
cutlet and semi-cooked egg. or vegetable options. perhaps with shrimp tempura,
Nikudon Makunouchi bento shiitake mushroom, and egg.
Popular in winter.
Rice bowl with beef, tofu, and Classic bento (see p125). Ramen
gelatinous noodles. Ocha-zuke Chinese-style noodles in a
Oyakodon Rice in a bowl with a piece broth. Usually there are some
of grilled salmon, pickled thin slices of roast pork on top,
Rice bowl with chicken, onions, plum, etc., over which along with sliced leeks,
and runny, semi-cooked egg. tea is poured. seaweed, and a slice of
Tamagodon Omu-raisu fish-paste roll.
Thin omelet wrapped Reimen (Hiyashi chuka)
Rice bowl topped with a semi- around rice mixed
cooked egg. with tomato sauce Chinese noodles
Tendon and chicken or topped with
pork bits. strips of ham
Rice bowl that has one or two Onigiri or roast pork,
shrimp tempura and sauce. Three pieces of onigiri cucumbers, and
Unadon Two or three cabbage. Dressed
triangular chunks of rice with a vinegar and sesame oil
Rice bowl with grilled eel. wrapped in strips sauce. Popular summer dish.
of dried seaweed (nori). Somen
Other Rice Dishes Unaju
Kamameshi Grilled eel served over rice Very thin white noodles,
in a lacquered, lidded box. usually served in ice water.
Rice and tidbits steamed in a Yaki-onigiri A summer dish.
clay or metal pot with a wood- A variation of onigiri, this is Tamago-toji soba/udon
en lid. Served in the container prepared without seaweed
it was steamed in. and grilled over a flame. Soba or udon in a flavored dashi
broth into which an egg has
Rice Crackers and Nibbles been stirred to cook gently.
Tempura soba/udon
Crackers (senbei or osenbei) are sold in supermarkets. Beautifully made
and presented, they are also sold at station gift counters and stalls at Soba or udon in a flavored dashi
the popular tourist attractions. broth with one or two pieces
of shrimp tempura.
Rice crackers with Chocolate-coated Yakisoba
nori seaweed “Pocky” sticks
Mixed rice Soft Chinese noodles sautéed
crackers
on a griddle with vegetables
and some form of meat or fish.
Zarusoba
Prawn Soba noodles served cold on
crackers a bamboo rack. Variation: ten-
zarusoba has shrimp and
Rice crackers shaped like Pea and soy bean
persimmon seeds crackers vegetable tempura next to
noodles.

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