MARU Food Lexicon

 

  • Dashi is the base of an udon soup. It's a Japanese broth that intensifies the flavour and aroma of any dish and brings out the best in the ingredients.

    For our udon soups, we have developed a unique dashi recipe that is vegan, based on shiitake - instead of bonito fish - and tastes incredibly flavorful.

  • Edamame are green, unripe harvested soybeans, which are very popular as a snack or side dish.

    The special feature of the soybean is the combination of mild and savory flavors. Thus, edamame develop a sweet and nutty aroma at the same time.

    The unique taste, coupled with their crunchy texture, makes soybeans so popular.

    With us you can find edamame as a side dish or in various donburi.

  • Inari are pouches of deep-fried tofu which have been simmered in a mixture of sugar, mirin (and/or sake), soy sauce and a dashi-based broth.

    Their taste is slightly sweet and extremely juicy with every bite. The perfect topping for our vegan udon soup.

  • Konbu or Kombu is an edible seaweed used in Japan.

    Kombu has a very high iodine content and is mostly used for the preparation of broths and as a soup ingredient.

  • Miso is a Japanese seasoning paste based on soybeans. It is an essential part of Japanese cuisine and serves as an ingredient in many traditional dishes such as miso soup.

    The taste can be described as very spicy, salty, full and almost meaty.

  • Namul refers to a variety of traditional side dishes that originated in Korea but enjoy great popularity in Japan. The most common namul consists of blanched, seasoned herbs, leaves or vegetables.

    Moyashi namul is a namul made from mung bean sprouts.

    With us you will find Moyashi Namul in the Yuzukosho Shake Don.

  • "Kabayaki" is a typical Japanese dish where meat or fish is grilled in a sweet soy sauce.

    For our vegan chirashi, we use eggplant instead of fish or meat, which is additionally seasoned with sansho - Japanese mountain pepper - which gives it a lemony note.

  • Nori is edible seaweed that has been dried and roasted.

    The alga tastes spicy, fresh and somewhat like the sea. It also contains many valuable vitamins, minerals and protein.

    Kizami Nori are nori strips and are popularly used for seasoning in cooking.

  • Onsen egg is a Japanese style poached egg. The inside has a unique texture. The egg white has a soft, milky consistency and the yolk retains the color and creamy consistency of an uncooked egg yolk.

    Onsen = Japan's hot springs where eggs are traditionally prepared.

    You can add a delicious onsen egg topping to any donburi with us.

  • Sansho pepper is the whole or ground fruit of the prickly ash tree from Japan.

    They have a slightly lemony to minty aroma, are not spicy and very aromatic!

  • Shiitake are mushrooms, which are often used in Japanese cuisine.

    Their meat is firm and juicy, their taste exceptionally aromatic, strong and spicy.

  • Shishito is a green, mildly spicy chili. It originates from Japan and has a firm, spicy flavor.

    When used in cooking, Shishito resembles "Pimientos de Padron", but in combination with typical Japanese dishes.

  • Shiso is a commonly cultivated herb in Asia. It not only has a delicate, lemony aroma, but is also often used as a medicinal plant.

  • Tamago is a rolled omelet in Japanese cuisine. It is popular as a topping for sushi and is a popular dish in Donburi or Bentōs.

  • Tonkatsu is a breaded cutlet in Japanese style. To prepare it, the meat is pounded flat - similar to the Wiener Schnitzel - and then breaded with Japanese panko and deep-fried.

  • Udon noodles are thick wheat noodles which are popularly served in a hearty, warm soup.

    The noodles are very filling and have been a very well-known and loved dish in Japan since as early as the 17th century.

  • Wakame is a brown alga that grows best off the coasts of Japan, Korea and China. Wakame can be prepared fresh or dried. You can find wakame seaweed in our udon or miso soups.

    Like all algae, wakame provides a remarkable amount of protein, as well as abundant vitamins A, C, E and B6. The content of vitamin B12 in wakame is even higher than that of meat.

  • Yuzu is a citrus fruit from Japan. It is impossible to imagine Asian cuisine without it.

    The juice of the yuzu has a very intense aroma, which tastes slightly sour and is accompanied by a nuanced bitter note in addition to a sweet tone.