[{"n": "Bento", "u": "/e/japanese-cuisine-terms/bento/", "s": "A portable Japanese meal box, often for lunch."}, {"n": "Binchōtan", "u": "/e/japanese-cuisine-terms/binch-tan/", "s": "High-quality Japanese white charcoal used in traditional cooking."}, {"n": "Chamei", "u": "/e/japanese-cuisine-terms/chamei/", "s": "A Japanese term for tea blend names and tea practitioner names."}, {"n": "Fugu", "u": "/e/japanese-cuisine-terms/fugu/", "s": "A prized but potentially lethal pufferfish delicacy in East Asian cuisine."}, {"n": "Gyokuro", "u": "/e/japanese-cuisine-terms/gyokuro/", "s": "Shaded Japanese green tea with high umami and low astringency."}, {"n": "Hibachi", "u": "/e/japanese-cuisine-terms/hibachi/", "s": "Traditional Japanese charcoal brazier for heating and later cooking."}, {"n": "Honzen-ryōri", "u": "/e/japanese-cuisine-terms/honzen-ry-ri/", "s": "A ritualized full-course dinner from warrior-class Japan."}, {"n": "Ikejime", "u": "/e/japanese-cuisine-terms/ikejime/", "s": "Japanese fish-killing technique that preserves meat quality and umami."}, {"n": "Kaiseki", "u": "/e/japanese-cuisine-terms/kaiseki/", "s": "Traditional multi-course Japanese haute cuisine with two distinct styles."}, {"n": "Kamaboko", "u": "/e/japanese-cuisine-terms/kamaboko/", "s": "Cured surimi seafood product from Japanese cuisine."}, {"n": "Kobe beef", "u": "/e/japanese-cuisine-terms/kobe-beef/", "s": "A marbled Wagyu delicacy from Hyōgo Prefecture."}, {"n": "Korokke", "u": "/e/japanese-cuisine-terms/korokke/", "s": "Japanese deep-fried croquette, often made with mashed potato."}, {"n": "Koya-dofu", "u": "/e/japanese-cuisine-terms/koya-dofu/", "s": "Freeze-dried tofu, a Japanese pantry staple for stews."}, {"n": "Kukicha", "u": "/e/japanese-cuisine-terms/kukicha/", "s": "A Japanese twig tea with a nutty, creamy flavour."}, {"n": "Kushiyaki", "u": "/e/japanese-cuisine-terms/kushiyaki/", "s": "Skewered and grilled Japanese cuisine."}, {"n": "Okara (food)", "u": "/e/japanese-cuisine-terms/okara-food/", "s": "Soybean pulp byproduct from tofu and soy milk production."}, {"n": "Osechi", "u": "/e/japanese-cuisine-terms/osechi/", "s": "Traditional Japanese New Year foods packed in stacked boxes."}, {"n": "Sakurajima radish", "u": "/e/japanese-cuisine-terms/sakurajima-radish/", "s": "The world's largest radish variety, cultivated in Kagoshima."}, {"n": "Shichirin", "u": "/e/japanese-cuisine-terms/shichirin/", "s": "A small, portable Japanese charcoal grill."}, {"n": "Shimeji", "u": "/e/japanese-cuisine-terms/shimeji/", "s": "Edible mushrooms rich in umami, requiring cooking before consumption."}, {"n": "The staff ate it later", "u": "/e/japanese-cuisine-terms/the-staff-ate-it-later/", "s": "A caption claiming TV staff eat leftover food."}, {"n": "Takuan", "u": "/e/japanese-cuisine-terms/takuan/", "s": "Pickled daikon radish, a traditional Japanese tsukemono."}, {"n": "Tamagoyaki", "u": "/e/japanese-cuisine-terms/tamagoyaki/", "s": "A rolled Japanese omelette made from layered fried eggs."}, {"n": "Toso", "u": "/e/japanese-cuisine-terms/toso/", "s": "Spiced medicinal sake drunk for New Year's health and longevity."}, {"n": "Wagyu", "u": "/e/japanese-cuisine-terms/wagyu/", "s": "Japanese beef cattle breeds known for intense marbling."}]