Sashimi

/sa·shì·mi/
Piatto della cucina giapponese a base di pesce fresco crudo tagliato e servito a fette.


Katsu Sando

/cat·zu-san·do/
Sandwich with mainly pork cutlet. Due to its light nature and low cost, it is considered a quick and versatile meal in Japan.


Dashi

/from·ski/
Broth with a light flavor based on fish, the basis for the preparation of soups and many other traditional Japanese culinary dishes such as noodles in broth.


Garum

/ga·rum/

Garum is a liquid sauce traditionally obtained from the fermentation of fish whose oldest trace dates back to Greek culture (4th century BC) and then became established with the ancient Romans.


Koji

/ko·ji/

Aspergillus oryzae is a fungus that forms under certain conditions on partially cooked rice or wheat. It is used in cooking as a fermenting element and is the basis of, among others, soy sauce, sake and miso.