Culture
/culture/
Microbiological cultivation of certain species of microorganisms for food, industrial, commercial and even experimental purposes.
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.
Fermentation
/fermentation/
Natural process through which microorganisms such as bacteria and yeasts break down organic substances through enzymatic action, breaking them down into simpler elements.
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.
Ikejime
/i·ke·jì·me/
Ikejime, the "living death", is faced by the fish quickly and painlessly by relying on the expert hands of the master.
Kaiseki
/ka·i·sè·ki/
Traditionally it indicates a multi-course haute cuisine dinner. Nowadays, Kaiseki is a type of art form that balances the taste, appearance and colors of food, using only fresh seasonal ingredients and favoring local raw materials.
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.
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.
Kombucha
/kom·bù·cha/
Non-alcoholic drink obtained through fermentation with multiple beneficial properties.
It arises from the fermentation of tea by means of a symbiotic colony of bacteria and yeasts.
Omakase
/o·ma·kà·se/
Translated it means “you do it” or “I leave it to you”. In Japan it is used to give carte blanche to the chef by relying on his experience to compose the courses of a course