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O

Oaiso: Japanese for check, bill

Oboro: Japanese for whitefish flakes

Octopus: This cephalapod, related to the squid and the cuttlefish, can reach 50 feet in length

Odori: Japanese for raw shrimp, raw tiger prawn

Oeuf: French for egg

Ohitsu: Japanese for wooden rice container

O'hyou: Japanese for halibut

Okara: The ground-up byproduct that results from the production of tofu.

O'konomi: Japanese for "order as you like"

Okoze: Japanese for stingfish, stonefish, scorpion fish, devil stinger

Okra: Vegetable pod used in gumbos

Oloroso: A type of sherry

O'makase: Japanese for "leave every order to chef's recommendations"

Onion Salt: A mixture of onion powder and salt.

Ono: The Hawaiian name for "Wahoo," a marine fish whose flesh compares favorably with Albacore. It provides a moderate to high-fat flesh that is white and slightly sweet

O'oba: Japanese for beefsteak plant, perilla

Ootoro: Japanese for mostly fatty tuna

Openface: ingredients of a sandwich presented on top of thee bread.

Orange Roughy: A New Zealand area fish with lean, white flesh that is firm and mild. Also called "Slimeheads" (by fishermen--not by fish vendors). This popular fish can be poached, baked, broiled, or fried.

Oregano: A popular culinary herb of the mint family with a flavor similar to that of sweet marjoram or thyme

Orizume: Japanese for food packed in a chip box; box lunch

Oroshigane: Japanese for grater

Oroshiwasabi: Japanese for grated horseradish

Osetora: Japanese for ocetra

Oshibori: Japanese for hand towel

O'shinko: Japanese for pickles

Oshizushi: Japanese for pressed, casted sushi

Ounce: Measuring volume and weight in imperial format, abbreviated to oz.

Oyster: A bivalve mollusk with a rough gray shell. The flesh varies from creamy beige to pale gray; the flavor from salty to bland; the texture from tender to firm.

 

 

 

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