JAPANESE CULTURE
I Like Vegetable Dishes Words
野菜料理_(Yomigana : やさいりょうり ; Romaji : yasai ryōri) : vegetable dish
野菜炒め_(Yomigana : やさいいため ; Romaji : yasai itame) : stir-fried vegetables
野菜揚_(Yomigana : やさいあげ ; Romaji : yasaiage) : deep-fried vegetable
里芋の揚げだし_(Yomigana : さといものあげだし ; Romaji : satoimo no agedashi) : deep-fried taro
里芋の田舎煮_(Yomigana : さといものたしゃに ; Romaji : satoimo no tashani) : taro simmered in soy sauce, sake and mirin
大根の田舎煮_(Yomigana : だいこんのたしゃに ; Romaji : daikon no tashani) : white radish simmered in soy sauce, sake and mirin
茄子の田舎煮_(Yomigana : なすのたしゃに ; Romaji : nasu no tashani) : aubergine simmered in soy sauce, sake and mirin
牛蒡の田舎煮_(Yomigana : ごぼうのたしゃに ; Romaji : gobō no tashani) : burdock root simmered in soy sauce, sake and mirin
人参の田舎煮_(Yomigana : にんじんのたしゃに ; Romaji : ninjin no tashani) : carrot simmered in soy sauce, sake and mirin
金平_(Yomigana : きんぴら ; Romaji : kinpara) : white radish, carrot, lotus root, burdock root etc. stir-fried, then simmered in sake, soy sauce, sugar and mirin, served with sliced red chilli pepper
揚げ出し茄子_(Yomigana : あげだしなす ; Romaji : agedashi nasu) : slices of aubergine fried until golden, placed in a shallow broth seasoned with dashi, soy sauce and mirin