SAKURA: Also called Japanese cherry blossom, it is one of the most known symbols of Japanese culture

TEPPANYAKI: The word teppanyaki is derived from “teppan”, which means iron plate, and “yaki”, which means grilled

HASHI: Sticks to eat

NIGIRI: Small portion of rice "hand down", covered by a thin cut of meat or fish and a dash of wasabi

MAKI: Rolls stuffed with rice and wrapped with a thin sheet of seaweed "nori"

URAMAKI: Rice roll with stuffing wrapped in seaweed

SASHIMI: Small and thin cut of fresh fish

WASABI: Prepared from the ground thick pungent greenish root of an Asian herb called “Wasabia”. Hot taste with a nasal itching sensation

GARI: Thinly sliced young ginger that has been marinated in vinegar

WAKAME: Seaweed used in the preparation of Miso Soup

MISO: Traditional Japanese seasoning produced by fermenting soybeans with salt.

TOFU: Also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks

TERIYAKI: It is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and Sake

MIRIN: It is a type of rice wine similar to sake with a lower alcohol content and higher sugar content

SAKE: Alcoholic beverage typical from Japan that is made from fermented rice.

LICHI: Fruit of a Chinese tree of the soapberry family, consisting of a thin, brittle shell enclosing a sweet, jellylike pulp and a single seed.