Oaiso:
Japanese for check, bill
Oboro:
Japanese for whitefish flakes
Octopus:
This cephalapod, related to the squid and the cuttlefish, can
reach 50 feet in length
Odori:
Japanese for raw shrimp, raw tiger prawn
Oeuf:
French for egg
Ohitsu:
Japanese for wooden rice container
O'hyou:
Japanese for halibut
Okara:
The ground-up byproduct that results from the production of tofu.
O'konomi:
Japanese for "order as you like"
Okoze:
Japanese for stingfish, stonefish, scorpion fish, devil stinger
Okra:
Vegetable pod used in gumbos
Oloroso:
A type of sherry
O'makase:
Japanese for "leave every order to chef's recommendations"
Onion Salt:
A mixture of onion powder and salt.
Ono:
The Hawaiian name for "Wahoo," a marine fish whose flesh
compares favorably with Albacore. It provides a moderate to high-fat
flesh that is white and slightly sweet
O'oba:
Japanese for beefsteak plant, perilla
Ootoro:
Japanese for mostly fatty tuna
Openface:
ingredients of a sandwich presented on top of thee bread.
Orange
Roughy: A New Zealand area fish with lean, white flesh
that is firm and mild. Also called "Slimeheads" (by
fishermen--not by fish vendors). This popular fish can be poached,
baked, broiled, or fried.
Oregano:
A popular culinary herb of the mint family with a flavor similar
to that of sweet marjoram or thyme
Orizume:
Japanese for food packed in a chip box; box lunch
Oroshigane:
Japanese for grater
Oroshiwasabi:
Japanese for grated horseradish
Osetora:
Japanese for ocetra
Oshibori:
Japanese for hand towel
O'shinko:
Japanese for pickles
Oshizushi:
Japanese for pressed, casted sushi
Ounce:
Measuring volume and weight in imperial format, abbreviated to
oz.
Oyster:
A bivalve mollusk with a rough gray shell. The flesh varies from
creamy beige to pale gray; the flavor from salty to bland; the
texture from tender to firm. |