Yaki
Grilled, toasted
Yakidofu
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Broiled or grilled soy bean curd
Yakimono
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The Japanese term for foods (usually meat) that are grilled, broiled or pan-fried. The ingredients are generally either marinated in sauce or salted. They’re then skewered so they retain their shape and grilled over a hot fire so the skin (if any) is very crisp while the meat stays tender and juicy. Yakitori is a specific type of yakimono dish using chicken.
Yakinori
Toasted seaweed
Yakitori
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A Japanese term meaning grilled (yaki) fowl (tori), usually referring to small pieces of marinated chicken that are skewered and grilled.
Yakumi
Strongly flavored seasonings such as shichimi togarashi, grated daikon (daikon oroshi) and fine chopped negi. Typically used instead of wasabi in such nigiri as katsuo, iwashi, aji and sanma
Yalanci Dolma
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vine leaves stuffed with rice, onions, and tomatoes
Yam
All purpose term for yellow-orange tubers.
Yansoon
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A hot spiced tea, used for medicinal purposes.
Yard-long bean
A pencil-thin Legume that resembles a Green Bean except that it can grow up to about 3 feet long (though it’s usually picked at 18 inches or less). Yard-long beans belong to the same plant family as the black-eyed pea. In fact, in parts of China the bean is allowed to mature until full-fledged peas are produced in the pod. Yard-longs have a flavor similar to but not as sweet as that of a green bean, with hints of its black-eyed-pea lineage. The texture of the pod is more pliable and not as crisp as that of a green bean. This Legume, also called Chinese long bean, long bean or asparagus bean, can be found year-round (with peak season in the fall) in most Asian markets and some supermarkets with specialty produce sections. Select those that are small (which equates to younger) and very flexible; the peas should not have matured. Refrigerate in a plastic bag for up to 5 days. Yard-long beans are most often cut into 2-inch lengths and sautéed or stir-fried. Overcooking will make them mushy. These beans are rich in vitamin A and contain a fair amount of vitamin C.
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