55 Japanese Food Words and Foodie Slang (Kotteri, Betsubara, Shime and More)

💡 Used for food with lots of fat, oil, or thick sauce, like pork-bone ramen or a creamy curry. It is usually a positive word for people who love that style, but it can also be a warning that something is heavy.

💡 The opposite of kotteri. Clear broth, simple seasoning, and little oil are all assari. It also describes people who react calmly or give up easily, as in assari shita seikaku (an easygoing personality).

💡 Means eating a lot, or food that really fills you up, like a large bowl of rice topped with meat. It also spreads to other things, such as gattsuri neru (sleeping a long time). Friendly and casual.

💡 Borrowed from English "volume," but in Japanese it means the size of a portion. Manten means "a perfect score," so the phrase is a compliment you'll see on menus and in food reviews.

💡 Literally "another stomach." It's the joke you make when you are full but still order dessert. Very close to the English "there's always room for dessert."

💡 Most tabehodai deals have a time limit, and some shops charge extra for leftover food. Read the rules on the menu or ask before you start.

💡 Common at izakaya and party courses. There is usually a time limit and a "last order" call before it ends, and some shops require everyone at the table to choose the same plan.

💡 You finish your noodles, keep the soup, and order a fresh portion of noodles to drop in. It is most closely linked with Hakata-style pork-bone ramen, and not every ramen shop offers it.

💡 Often rice or noodles cooked in what is left of a hot pot, or a bowl of ramen after drinking. Many people feel a meal isn't complete without it.

💡 "B-grade" is not an insult here. It means everyday comfort food that is inexpensive but loved, as opposed to fancy dining. Many towns promote their own B-kyu gurume to attract visitors.

💡 Gotochi means "of this place." Japan has a huge number of regional dishes, and asking a local "what's the gotochi gurume here?" is a great way to get recommendations.

💡 Borrowed from English, but in Japan it simply means a dish people grew up with and feel proud of, usually tied to a region. It does not refer to the specific American cuisine.

💡 Internet slang for posting tasty-looking food pictures, especially late at night when others are trying not to eat. It's a joke, but some people avoid the word because of the "terror" part.

💡 In Japan a long line is often read as proof that food is good, and TV shows love the phrase. Lines are usually orderly, and cutting in is taken very seriously.

💡 The key verb for popular shops. Some places ask you to write your name on a list instead, and some don't let you hold a spot for friends who haven't arrived yet. Look at what others are doing.

💡 A strong compliment you'll often see on menus, food blogs, and TV. It sounds more serious than oishii, so it works well when you really want to praise a dish.

💡 Borrowed from English and used just like it. "Crispy outside, juicy inside" is one of the most common lines in Japanese food reports.

💡 Used for the good smell of something grilled, roasted, or slightly browned: soy sauce on a grill, roasted tea, toasted sesame. English doesn't have one perfect word for it.

💡 Amato is someone who loves sweets. Karato traditionally meant someone who prefers alcohol over sweets, but many people now use it for someone who loves spicy food, so the meaning depends on the speaker.

💡 A playful, casual way to say you're very hungry. With friends it's fine; in polite situations, onaka ga sukimashita is safer.

💡 The everyday way to say you've eaten enough, and a polite way to turn down more food. It can also mean "I've had enough of this" about a topic, as a joke.

💡 Kobara means "a small stomach," so the phrase means not starving, just wanting a little something. Very common in the afternoon or late at night.

💡 Short for shokuji repoto (meal report). Japanese TV has many segments where celebrities taste food and describe it on camera, and doing it well is seen as a real skill.

💡 Originally word of mouth, now mostly online reviews and ratings. People in Japan check restaurant review sites and maps a lot before choosing where to eat.

💡 Stock usually made from kelp, dried bonito flakes, or dried sardines, and the base of miso soup, udon broth, and many other dishes. Dashi ga kiiteru (the stock really comes through) is a classic compliment.

💡 The savory taste found in stock, soy sauce, mushrooms, and aged cheese. The chemist Kikunae Ikeda named it in 1908 after studying kelp stock. In everyday talk, umami also just means "deliciousness."

💡 Many Japanese menus change with the seasons, and people talk about which fish or vegetables are shun right now. It is also used for people, as in "a celebrity who is shun" (at their peak).

💡 Used for homemade food and handmade crafts. Restaurants use it on signs to show something is made in-house, not bought ready-made.

💡 Simple, everyday dishes that feel homemade. Every family seasons things differently, so "my family's katei no aji" can be quite different from a friend's.

💡 Ofukuro is an old-fashioned, mostly male word for "mother." The phrase is used in restaurant names and ads for home-style food. Some people feel it assumes only mothers cook, so katei no aji is a neutral alternative.

💡 Often used by students and people living alone. "Do you cook for yourself?" (jisui shiteru?) is a very common small-talk question.

💡 The opposite of cooking at home. Nakashoku (buying ready-made food to eat at home) is a related word you may hear on the news.

💡 The classic lunch in Japan: one main dish plus rice, miso soup, and small sides like pickles. Shops that specialize in it are called teishoku-ya.

💡 A dish that changes every day, usually cheaper than the regular menu. If you can't read the menu, ordering the higawari is an easy choice.

💡 Many izakaya bring a small dish you didn't order and add a charge for it, a bit like a table charge. In the Kansai area it is often called tsukidashi. Whether you can refuse it depends on the shop.

💡 The classic first order at an izakaya, so everyone can toast quickly. It is a stereotype, and these days plenty of people start with a highball, a sour, or a soft drink instead.

💡 Small bars with no chairs, often cheap and quick. They are good places for a short drink, and strangers standing side by side sometimes start chatting.

💡 Hashigo means "ladder," so you climb from one bar to the next. As a verb, people often just say hashigo suru.

💡 A slightly traditional word for the free cold water many restaurants serve. You'll hear it from staff, and using it yourself sounds natural. At some places the water is self-service.

💡 Used among friends and with juniors. To a boss or customer, a more polite form like gochiso shimasu is better. In some workplaces, seniors often pay more than juniors, but it depends on the group.

💡 Used for how salty or strong the seasoning is. Some people say eastern Japan tends to like stronger flavors and western Japan lighter ones, but it varies a lot by family and dish.

💡 The everyday word for salty. In parts of western Japan, people may say karai for salty as well as spicy, which can confuse learners.

💡 Here karai means salty-savory, not spicy. It is the classic flavor of teriyaki, sukiyaki, and grilled eel, made with soy sauce and sugar or mirin.

💡 One of the most loved textures in Japan, used for bread, noodles, and sweets. It's almost always a compliment.

💡 Used for soft, airy food like pancakes, omelets, and shaved ice, and also for pillows and animals. Menus use it a lot as a selling point.

💡 A light, crisp texture, like tempura batter or a flaky pastry. Karikari is harder and crunchier. It's also slang for things that run smoothly, like a fast app.

💡 Used for runny eggs, slow-cooked pork that falls apart, and melted cheese. A very common compliment in food TV.

💡 Means both trying lots of food around town and literally eating as you walk. Some busy tourist streets ask people not to eat while walking, so look for signs and eat near the stall if asked.

💡 Ogui is also a genre of TV and online videos where people eat huge amounts. If you can't finish big portions, saying shoshoku nan desu is a polite way to explain.

💡 Literally "hating it without eating it." It's also used outside food, for any activity or person you judged too quickly.

💡 At small restaurants and bars, regulars often chat with the owner and each other. Newcomers are usually welcome, but it can take a few visits to feel part of the group.

💡 A place that is good but not crowded. Asking a local "do you know any anaba?" can lead you to restaurants that aren't in guidebooks.

💡 Rice balls, bento, fried chicken, and more from convenience stores. Many visitors are surprised by the quality, while locals sometimes say it with a sigh when they're too busy to cook.

💡 Seasonal flavors, like cherry blossom in spring or chestnut in fall, appear everywhere in Japan. Chiiki gentei (only sold in this region) is another common label.

💡 Literally "drunk on the second day." Convenience stores sell drinks and supplements people take before or after drinking, though how well they work is debated.