Japanese Culinary Terms

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Japanese culinary terms in alphabetical order.

Aemono, Japanese for ‘dressed (harmonized) things’, is one of the two Japanese terms for a salad (the other being sunomono). The distinction between aemono and sunomono is not always clear.

Aemono salads may include fish, shellfish and seaweeds, poultry, and cooked vegetables or may be made of only one ingredient. There is no standard dressing for aemono. Sauces are often based on vinegar and soy sauce, mixed with other ingredients, such as tofu, miso, or toasted and ground sesame seeds.