Japanesefood-terms

Japanese Manga Food & Cooking Terms Glossary

Japanese food culture is deeply interwoven into many manga genres, from dedicated cooking series like "Food Wars! Shokugeki no Soma" to slice-of-life tales where meals are central to character interaction. Understanding these terms is crucial not only for appreciating the nuances of the cuisine being depicted but also for grasping character motivations and cultural context. For translators, accurately conveying the meaning of these terms often involves a blend of direct translation, cultural explanation, or choosing an appropriate English equivalent that resonates with the target audience while preserving the original intent.

28 Terms

Japanese

Term	Romanization	Literal Meaning	Usage	Example	Translation Note
いただきます	Itadakimasu	I humbly receive	A polite phrase said before eating a meal, expressing gratitude for the food and all those involved in its preparation.	A family gathers around the dinner table, all putting their hands together and saying "Itadakimasu!" before picking up their chopsticks.	Often translated as "Let's eat!", "Time to eat!", "Thanks for the meal!", or sometimes left untranslated with a footnote or context clue. The core meaning of gratitude should be conveyed.
ごちそうさまでした	Gochisōsama deshita	It was a great feast / Thank you for the meal	A polite phrase said after finishing a meal, expressing thanks for the food.	After a hearty meal, a character bows slightly and says "Gochisōsama deshita" to the person who cooked.	Commonly translated as "Thanks for the meal!", "That was delicious!", or simply "I'm done." Often implies gratitude to the host/chef and for the food itself.
定食	Teishoku	Fixed meal	A set meal, typically including a main dish, rice, miso soup, and some side dishes.	A salaryman orders a "Tonkatsu Teishoku" (fried pork cutlet set meal) at a casual restaurant for lunch.	Translated as "set meal," "lunch set," "combo meal," or often specified, e.g., "Tonkatsu set." Localizers may omit "set" if the context is clear.
おまかせ	Omakase	I leave it to you	A meal consisting of dishes selected by the chef, usually seasonal and of high quality.	At a sushi bar, a customer tells the chef "Omakase, onegai shimasu" (Omakase, please) to receive a custom selection of sushi.	Often kept as "Omakase" in English with an explanation, or translated as "chef's choice" or "chef's special." It implies trust in the chef's expertise.
旬	Shun	Season / peak season	Refers to food (fish, vegetables, fruit) that is at its peak season, meaning it is freshest, most flavorful, and often most abundant.	A chef explains to a customer that the grilled sanma (Pacific saury) they are serving is particularly delicious because it is currently in "shun."	Translated as "in season," "seasonal," or "peak freshness." It highlights the quality and timing of ingredients.
出汁	Dashi	Soup stock	A basic Japanese soup stock, usually made from kombu (kelp) and katsuobushi (dried bonito flakes), fundamental to many Japanese dishes.	A character is shown meticulously preparing dashi from scratch, emphasizing its importance for a flavorful miso soup.	Often kept as "dashi" with an occasional descriptor like "Japanese broth" or "Japanese stock." Crucial for authentic flavor.
一品料理	Ippin ryōri	One-item dish / single dish	Individual à la carte dishes, as opposed to set meals (teishoku).	At an izakaya, friends order several "ippin ryōri" like karaage and edamame to share.	Translated as "à la carte dishes," "small plates," "individual dishes," or "side dishes." Implies ordering separately.
おかず	Okazu	Side dish / accompaniment to rice	Any dish that is eaten with rice, often savory.	A mother packs her child's bento box with rice and various "okazu" like tamagoyaki and fried chicken.	Translated as "side dish," "main dish (if served with rice)," or sometimes "entree." The key is it's meant to be eaten with rice.
盛り付け	Moritsuke	Arrangement / plating	The art of arranging food on a plate to make it visually appealing.	A chef carefully considers the "moritsuke" of a delicate dessert, placing garnishes with tweezers.	Translated as "plating," "food arrangement," or "presentation." Emphasizes the aesthetic aspect of food preparation.
B級グルメ	B-kyū gurume	B-class gourmet	Affordable, casual, local specialty dishes that are popular but not considered high-class cuisine.	A character enthusiastically recommends trying the local "B-kyū gurume," a famous yakisoba stall, while visiting a new town.	Translated as "local specialties," "comfort food," "casual gourmet," or sometimes "cheap eats." Conveys delicious but unpretentious food.
屋台	Yatai	Stall / stand	A small, mobile food stall or cart, often found at festivals or along streets, serving quick, hot food.	During a summer festival, characters are seen eating takoyaki and okonomiyaki at a bustling "yatai" street.	Translated as "food stall," "street vendor," or "food cart." It evokes a lively, casual atmosphere.
食わず嫌い	Kuわずgirai	Hating without eating	Disliking a food without ever having tried it.	A child refuses to eat a vegetable, prompting their parent to scold, "Don't be a 'kuwazu-girai'! Just try one bite!"	Translated as "picky eater" (when referring to the person), "prejudiced against food," or more descriptively, "dislikes without trying." Focuses on irrational aversion.
お取り寄せ	O-toriyose	Obtain by ordering	Mail-order or special order food, often regional specialties or gourmet items not available locally.	A character excitedly shows off a box of expensive melons they got through "o-toriyose" from a famous farm.	Translated as "mail-order," "special order," "online order," or "gourmet delivery." Highlights the exclusivity or special nature of the food.
味見	Ajimi	Taste test	To taste a dish while cooking to check its flavor and adjust seasoning.	A chef takes a small spoon of soup to do an "ajimi" and then adds a pinch of salt.	Translated as "taste test," "to taste," "sample," or "check the flavor." It's a fundamental part of the cooking process.
大盛り	Ōmori	Large serving	An extra-large portion of food, especially rice or noodles.	A hungry student asks for a "ramen ōmori" at a ramen shop, wanting more noodles.	Translated as "large serving," "extra large," "large portion," or "jumbo size." Often a cost-effective way to get more food.
おかわり	Okawari	Another helping / second helping	To ask for an additional serving of food, usually rice or soup.	A child finishes their rice quickly and asks their mother, "Okawari!" while holding out their bowl.	Translated as "seconds, please!," "more, please!," or "another helping." Implies enjoyment of the food and a desire for more.
漬物	Tsukemono	Pickled things	Japanese pickled vegetables, served as a side dish or condiment with most traditional meals.	A small plate of colorful "tsukemono" is served alongside a traditional Japanese breakfast.	Translated as "pickles," "pickled vegetables," or sometimes by specific types like "kimchi" (if Korean style is implied) or "kyūri no tsukemono" (cucumber pickles).
薬味	Yakumi	Medicinal flavor / spice	Small amounts of fragrant herbs or spices used as condiments to enhance the flavor of a dish.	A plate of chilled somen noodles is served with various "yakumi" like grated ginger, green onions, and myoga.	Translated as "condiments," "garnishes," "flavor enhancers," or specifically described (e.g., "ginger and green onion toppings").
郷土料理	Kyōdo ryōri	Local/regional cuisine	Traditional dishes specific to a particular region or prefecture of Japan, often using local ingredients and cooking methods.	While traveling, a character tries the "kyōdo ryōri" of the area, a unique fish stew that's only found there.	Translated as "local cuisine," "regional dishes," "traditional local food," or "regional specialties." Emphasizes cultural and geographical ties.
食べ比べ	Tabekurabe	Eating comparison	Comparing different versions of the same food item to judge their quality or taste.	Food critics at a competition do a "tabekurabe" of three different ramen bowls to decide the winner.	Translated as "taste test comparison," "food comparison," "side-by-side tasting," or "sampling." Implies a discerning evaluation.
自炊	Jisui	Self-cooking	To cook one's own meals at home, rather than eating out.	A college student on a tight budget decides to start "jisui" to save money, cooking simple meals in their apartment.	Translated as "cook for oneself," "cook at home," "home cooking," or "self-catering." Implies making one's own food.
飯テロ	Meshi tero	Meal terror	Slang for pictures or descriptions of delicious food that make the viewer incredibly hungry, often shared on social media late at night.	A character scrolls through their phone late at night, groaning at a picture of sizzling steak posted by a friend, exclaiming, "Meshi tero!"	Translated descriptively as "food porn," "hunger-inducing food pics," or "delicious food sabotage." Captures the feeling of intense craving.
家庭料理	Katei ryōri	Home cooking	Everyday, non-restaurant food cooked at home, often comforting and simple.	After a long trip, a character longs for their mother's "katei ryōri," particularly her specialty curry.	Translated as "home-cooked meals," "home cooking," or "comfort food." Evokes warmth and familiarity.
ご当地グルメ	Gotōchi gurume	Local gourmet	Local specialty foods that have become popular attractions, often drawing tourists.	A travel show host excitedly tries the "gotōchi gurume" of a small town, famous for its unique regional ramen.	Translated as "local gourmet dishes," "regional delicacies," "local specialty foods," or "local cuisine." Similar to B-kyu gourmet but often more distinct and travel-oriented.
食べ歩き	Tabearuki	Eating while walking	The act of strolling around and sampling various foods from different stalls or shops.	Friends enjoy a "tabearuki" session at a street market, trying different snacks from vendors.	Translated as "food crawl," "eating tour," "snack hopping," or "eating on the go." Conveys exploring food options while moving.
献立	Kondate	Menu / recipe / daily menu	A plan for meals, a menu, or a list of dishes for a particular meal or period.	A chef sketches out the "kondate" for a special dinner party, carefully planning each course.	Translated as "menu," "meal plan," "recipe list," or "today's special." Context dictates the best fit.
板前	Itamae	In front of the board	A Japanese chef, especially in traditional Japanese cuisine like sushi or kaiseki.	An aspiring sushi chef apprentices under a seasoned "itamae," learning the intricate art of sushi preparation.	Translated as "chef," "sushi chef," or sometimes kept as "itamae" if the specific cultural role is important. Implies high skill and tradition.
まかない	Makanai	Staff meal	Meals provided to staff at a restaurant or workplace, often simple versions of the establishment's dishes.	After a busy shift, the restaurant staff sit down to eat "makanai," a simple but delicious curry made from leftover ingredients.	Translated as "staff meal," "employee meal," or "crew meal." Highlights the food given to workers.

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