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All terms in this list:

adzuki: Either the plant or the seed of the azuki bean

anime: An artistic style used in Japanese animation that has also been adopted by some artists in America and other countries.

arame: A seaweed, Eisenia bicyclis, used in Japanese cuisine.

banzai: Thrill-seeking; wild.

bento: a Japanese takeaway lunch served in a box

bokeh: subjective aesthetic quality of out-of-focus areas of an image projected by a camera lens

bonsai: A tree or plant that has been miniaturized by restriction of its roots and by careful pruning.

bonze: A Buddhist priest in Japan.

bunraku: A traditional form of Japanese puppetry.

daikon: A white, large cultivar of radish, Raphanus sativus var. longipinnatus, used in the cuisines of Japan, China, and Korea.

daimyo: A lord during the Japanese feudal period.

dashi: A type of soup or cooking stock, often made from kelp.

dojo: A training facility, usually led by one or more sensei

domoic: Of or pertaining to domoic acid or its derivatives

edamame: fresh green soybeans boiled as a vegetable

fugu: Blowfisha delicacy popular in Japan served raw as sushi that may, if improperly prepared, contain deadly levels of neurotoxins.

geisha: A Japanese female entertainer skilled in various arts such as tea ceremony, dancing, singing and calligraphy.

genro: A body of elder statesmen of Japan, formerly used as informal advisors to the Emperor.

geta: a pair of Japanese raised wooden clogs worn with traditional Japanese garments, such as the kimono

ginkgo: A tree native to China with small, fan-shaped leaves and edible seeds.

gyoza: A Japanese crescent-shaped dumpling filled with a minced stuffing and steamed, boiled or fried; the Japanese equivalent of the Chinese jiaozi

haiku: A Japanese poem of a specific form, consisting of three lines, the first and last consisting of five morae, and the second consisting of seven morae, usually with an emphasis on the season or a naturalistic theme.

hara-kiri: Ceremonial suicide by ripping open the abdomen with a dagger or knife: formerly practised in Japan by members of the warrior class when disgraced or sentenced to death.

hari-kari: An alternative spelling of hara-kiri, considered to be incorrect.

hentai: anime, manga or similar mediums containing pornographic artwork.

hibachi: A portable brazier, powered by charcoal, used for cooking.

honcho: boss, leader

ikebana: Japanese flower arrangement

imari: Japanese porcelain wares (made in the town of Arita and exported from the port of Imari, particularly around the 17th century)

inro: a small decorative box, hung from the sash of a kimono, for holding small objects

judo: A Japanese martial art and sport adapted from jujutsu.

kabuki: A form of Japanese theatre in which elaborately costumed male performers use stylized movements, dances, and songs in order to enact tragedies and comedies.

kakemono: A vertical Japanese scroll painting

kakiemon: Japanese porcelain wares featuring enamel decoration

kanban: a card containing a set of manufacturing specifications and requirements, used to regulate the supply of components

karaoke: A form of entertainment popular in clubs, at parties, etc, in which individual members of the public sing along to pre-recorded instrumental versions of popular songs, the lyrics of which are displayed for the singer on a screen in time with the music

karate: An Okinawan martial art involving primarily punching and kicking, but additionally, advanced throws, arm bars, grappling and all means of fighting.

katsura: One of two species of trees in the genus Cercidiphyllum; one of the largest trees in Asia.

keiretsu: A set of Japanese companies with interlocking business relationships and shareholdings.

kendo: a Japanese martial art using "swords" of split bamboo.

kimono: A form of traditional Japanese clothing that is worn in formal occasions.

kirigami: Origami, with cutting permitted.

koan: A story about a Zen master and his student, sometimes like a riddle, other times like a fable, which has become an object of Zen study, and which, when meditated upon, may unlock mechanisms in the Zen student’s mind leading to satori.

koi: Ornamental domesticated varieties of the common carp, Cyprinus carpio, of Japan and eastern Asia with red-gold or white coloring.

koji: a mold, Aspergillus oryzae, used in the manufacture of miso, amasake, sake etc.

kombu: Edible kelp used in East Asian cuisine

koto: a Japanese musical instrument having numerous strings, usually seven or thirteen, that are stretched over a convex wooden sounding board and are plucked with three plectra, worn on the thumb, index finger, and middle finger of one hand.

kudzu: An Asian vine grown as a root starch.

makimono: A type of Japanese hand scroll which unrolls vertically.

manga: A comic; a non-animated cartoon, especially one done in a Japanese style.

matsutake: a kind of mushroom, Tricholoma matsutake

mikado: A former title of the emperors of Japan during a certain period.

mirin: a form of Japanese rice wine, less alcoholic than sake

miso: a thick paste made by fermentation of soybeans; used in making soups and sauces

mizuna: One of several tangy green used in Japanese cuisine, usually Brassica rapa var. nipposinica

moxa: Mugwort root, as used in moxibustion.

moxibustion: The burning of moxa against the skin to treat pain or illness.

netsuke: a small, often collectible, artistic carving characterized by an opening or two small holes (himotoshi), most commonly made of wood or ivory, used as a fob at the end of a cord attached to a suspended pouch containing pens, medicines, or tobacco.

noh: a form of classical Japanese music drama

nori: A type of seaweed, laver chopped and formed into sheets, used in the preparation of sushi.

obi: A sash worn with a kimono.

origami: The Japanese art of paper folding.

otaku: One with an obsessive interest for something, particularly anime or manga.

panko: Coarse, dry breadcrumbs used in Japanese cuisine

ramen: Soup noodles of wheat, with various ingredients (Japanese style)

rickshaw: A two-wheeled carriage pulled along by a person.

sai: A handheld weapon with three prongs, used in some Oriental martial arts.

sake: cause, interest or account

sashimi: Of or pertaining to the type of sushi served without sticky white rice.

satori: A sudden inexpressible feeling of inner understanding or enlightenment.

satsuma: A type of tangerine, grown in Kyushu, JapanCitrus unshiu.

sayonara: (casual) goodbye

senryu: a haiku-like poem of up to 17 syllables usually humorous or satirical.

sensei: The Japanese term for teacher. It has been adopted into English mostly for use with martial arts instructors.

shamisen: A kind of three-stringed Japanese fretless lute

shiatsu: A form of massage, using the thumbs and palms, employed as therapy

shiitake: A wide, brown variety of edible mushroom.

shogun: The supreme generalissimo of feudal Japan.

skosh: A tiny amount; a little bit; tad; smidgen; jot.

soba: A Japanese buckwheat noodle

soy: A Chinese and Japanese liquid sauce for fish, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.

sudoku: A type of puzzle whose completion requires each of typically nine rows and columns and each of as many usually square subregions to contain, without duplication, 1 up to 9 or the grid dimension.

sukiyaki: A Japanese dish of thinly-sliced beef and tofu with dashi, mirin and soy sauce cooked quickly at the table.

sumo: a stylised Japanese form of wrestling in which a wrestler loses if he is forced from the ring, or if any part of his body except the soles of his feet touch the ground.

surimi: A white paste, made from ground fish, that is used to make formed and textured food products.

sushi: A Japanese dish of vinegared, short-grained, sticky white rice with various other ingredients, usually raw fish, other types of seafood, or vegetables.

tamari: A type of soy sauce made without wheat, having a rich flavor.

tanka: a form of Japanese verse in five lines of 5,7,5,7,7 syllables

tanuki: the raccoon dog, Nyctereutes procyonoides

tempura: A dish made by deep-frying vegetables, seafood, or other foods in a light batter.

teppanyaki: A Japanese style of cooking in which thin slices of meat, or fish, seafood, vegetables and noodles are quickly fried on a hotplate

teriyaki: A cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade.

tofu: A protein-rich food made from curdled soybean milk.

tsunami: A very large and destructive wave, generally caused by a tremendous disturbance in the ocean, such as an undersea earthquake or volcanic eruption.

tycoon: A wealthy and powerful business person.

udon: a Japanese wheat noodle

ukiyo-e: a Japanese woodblock print or painting depicting everyday life

umami: One of the five basic tastes, that of glutamate proteins or other similar compounds, notably monosodium glutamate.

unagi: A type of sushi. Specifically fresh-water eel.

urushiol: An oil found in plants of the family Anacardiaceae, causing an allergic skin rash on contact; consists of a variable mixture of several organic compounds.

wasabi: An imitation of this condiment made from horseradish with green dye.

yakitori: A Japanese shishkabob-type dish made with small pieces of chicken, fish, vegetables or beef which have been marinated in soy sauce and then cooked on skewers.

zaibatsu: Japanese term for ‘money clique’ or conglomerate, and sometimes used in the United States to refer to any large corporation.

zen: A denomination of Buddhism

zori: Japanese sandals made from rice straw or lacquered wood, worn with a kimono for formal occasions.

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Definitions from Wiktionary under the GNU FDL.
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