食 (しょく - shoku): The Kanji character for "食" represents "food" or "to eat." It embodies the fundamental concept of sustenance and nourishment and serves as a building block for many food-related words.
米 (こめ - kome): "米" is the Kanji for "rice," a staple food in Japan and a symbol of the country's culinary identity. Japan's deep connection with rice is reflected in its cuisine, where rice is often served alongside various dishes.
魚 (さかな - sakana): The Kanji character "魚" means "fish." Given Japan's geographical location surrounded by oceans, fish has been a significant part of the traditional Japanese diet for centuries.
肉 (にく - niku): "肉" represents "meat." While historically less prevalent in traditional Japanese cuisine, meat, such as beef, pork, and chicken, has become more common in modern Japanese dishes.
野菜 (やさい - yasai): The combination of "野" (field) and "菜" (vegetable) forms the Kanji "野菜," meaning "vegetables." Vegetables are widely used in Japanese cooking, both as side dishes and as primary ingredients in various dishes.
果物 (くだもの - kudamono): "果物" is composed of "果" (fruit) and "物" (thing), signifying "fruit." Japanese fruits, including plums, peaches, and persimmons, are enjoyed as snacks and desserts.
卵 (たまご - tamago): "卵" represents "egg." Eggs are an indispensable ingredient in Japanese cuisine, used in everything from soups and sauces to custards and omelets.
味 (あじ - aji): The Kanji "味" signifies "taste" or "flavour." It plays a significant role in describing the distinct tastes and seasoning of various dishes.
甘い (あまい - amai): "甘い" means "sweet," a fundamental taste in Japanese cuisine, celebrated in delectable desserts and traditional confections.
辛い (からい - karai): "辛い" stands for "spicy" or "hot" taste. Although not as common as in some other cuisines, Japanese dishes may incorporate spicy elements.
塩 (しお - shio): The Kanji "塩" represents "salt," a vital seasoning that enhances the flavours of various dishes.
酢 (す - su): "酢" signifies "vinegar," which is used in pickling and dressings, providing a refreshing tang to many Japanese dishes.
Whether you're navigating menus in a local restaurant or experimenting with Japanese recipes, understanding Kanji food basics will enhance your gastronomic journey.
Tobaya is a Japanese vinegar producer that has been in business for over 300 years. They use traditional methods to produce their vinegars, using only the highest quality ingredients and carefully controlling the fermentation process to ensure the best flavour and quality.