For many Hong Kong residents, traveling to Japan feels less like a vacation and more like returning to a second home. While the linguistic bridge of Kanji—Chinese characters used in the Japanese writing system—often provides a sense of familiarity, it can also be a source of significant confusion for unsuspecting diners. As Japanese tourism continues to surge, understanding the nuance of regional culinary terms is becoming essential for both casual tourists and dedicated foodies looking to navigate authentic local eateries.
Despite their visual similarity to Traditional Chinese, many Kanji used in Japanese restaurant menus carry entirely different meanings. Misinterpreting these characters can lead to surprising results at the dinner table, such as receiving a glass of plain hot water when expecting a bowl of soup. To ensure a seamless dining experience during your next “homecoming” trip, mastering these 15 essential terms is a vital first step.
Navigating the Order and Bill
The dining process begins and ends with two critical terms. When you are ready to signal a waiter, look for 注文 (Chūmon). While it may look like “annotation” in Chinese, it actually means “to order.” Once the meal is finished, you will need to ask for the 勘定 (Kanjō). In a culinary context, this refers to the bill or the check, rather than an engineering calculation.
Decoding the Ingredients
Vegetables and proteins often hide behind poetic or misleading names:
- 人参 (Ninjin): Do not expect expensive medicinal herbs; this translates to a simple carrot.
- 大根 (Daikon): This refers to the ubiquitous white radish.
- 手羽先 (Tebasaki): Despite the reference to “feathers,” this is the term for succulent chicken wings.
- 伊勢海老 (Ise Ebi): Generally meaning “shrimp” or “prawn,” the prefix “Ise” denotes a premium Japanese spiny lobster.
- 精進料理 (Shōjin Ryōri): For those with dietary restrictions, this term identifies traditional Buddhist vegetarian cuisine.
Understanding Portions and Preparation
When customizing a bowl of ramen or a rice bowl, size and style matter. 並 (Nami) refers to a regular or standard portion, while 大 (Dai) or 大盛 (Ōmori) indicates a large serving. If you are still hungry at a ramen shop, you can request a 替玉 (Kaedama), which provides an extra serving of noodles to finish your leftover broth.
For cooking styles, 唐揚 (Karaage) is a staple term for deep-fried items, most commonly seasoned fried chicken. If you are looking for a house specialty, keep an eye out for 定番 (Teiban), which signifies a classic or “must-try” item that remains a permanent fixture on the menu.
Refreshments and Costs
One of the most common pitfalls involves beverages. In Japan, お湯 (Oyu) refers strictly to plain hot water. If you are looking for savory soup, you should look for the katakana term スープ (Sūpu). Conversely, お水 (O mizu) will get you a glass of cold water.
Finally, always check the pricing transparency. 無料 (Muryō) means a service or item is free of charge, whereas 有料 (Yūryō) indicates an additional fee. By memorizing these linguistic nuances, Hong Kong travelers can move beyond the “tourist traps” and enjoy the authentic flavors of Japan with total confidence.