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15 Japanese Food Onomatopoeias

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Comic book interjections like “Bam! Kapow! Thwack!” are classic examples of English onomatopoeia. But if Superman were to come up against a Japanese superhero, he’d probably be KO’d by his rival’s sheer arsenal of sound effects. Japanese is a language extremely rich in onomatopoeia. These giongo and gitaigo, mimetic words which describe not only sounds but also more abstract concepts like blushing (“dere-dere”) or the sensation of a gentle breeze (“soyo-soyo”), are usually made up of two sounds or syllables which are repeated for emphasis. And while an online list of English onomatopoeia has only 757 examples, the Japanese giongo/gitaigo dictionary boasts a whopping 4500 entries. 

One area where the onomatopoeia get strangely specific is when you’re talking about food texture. Take what English speakers would simply call “crunchy”—in Japanese there’s shaki-shaki (crunchy and juicy like a green apple or iceberg lettuce), pori-pori (a quieter munch, like cookies or Pocky), pari-pari (a crackly crunch like nori), saku-saku (a light, crispy crunch like tempura coating), kori-kori (soft and crunchy like broccoli), kari-kari (a dry crunch like toast or biscotti), and gari-gari (hard and crunchy like carrots or ice). If all this is making you feel a little peko-peko (the sound of a rumbling stomach), allow us to serve up 15 more linguistic morsels to sink your teeth into. 

1. puri-puri

Puri-puri describes that feeling of snapping into a fresh shrimp or a plump hot dog. Bursting with juiciness and bounce, puri-puri evokes the springiness and slight resistance of collagen—which is why it’s also sometimes used to describe a young girl’s cheeks. 

2. hoku-hoku

You know when a soft morsel of hot baked potato crumbles on your tongue and your mouth fills with a starchy steaminess? That’s hoku-hoku.

3. fuwa-fuwa

Fuwa-fuwa is one of the cutest of the food onomatopoeia, often squealed by girls to describe delightfully light and fluffy foods like white bread, marshmallows, or pancakes. 

4. shuwa-shuwa

Fizzy and bubbly, shuwa-shuwa refers to the refreshing mouthfeel of a carbonated beverage like sparkling water or champagne.

5. neba-neba

We would probably never want to describe a food as neba-neba (slimy) in English, but it’s high praise in Japan. That’s because the Japanese lap up such gooey, viscous—or more technically, mucilaginous—delicacies as nattou (fermented soybeans), wild yam, and okra.

6. mochi-mochi

Mochi-mochi is the most meta of the onomatopoeia, as it comes from one food in particular: mochi. If you’re not familiar, that’s sticky rice pounded into a stretchy, chewy, glutinous ball. Mochi-mochi isn’t just limited to the ice cream-filled sweet, though—it can also describe a particularly dense, doughy bread.

7. puru-puru

Puru-puru seems like the perfect word to describe a blob of wobbly, wiggly gelatin.

8. tsubu-tsubu

People with trypophobia dare not do a Google image search for tsubu-tsubu—this handy term is used for clusters of tiny balls, seeds, or grains. Food-wise, that means sprinkles, caviar, Dippin’ Dots, or, the staple of Japanese desserts, sweet adzuki beans.

9.  pasa-pasa

Giongo aren’t always appetizing; you can use pasa-pasa to talk about a food that’s lost all its moisture and flavor, like leftover rice that no longer sticks together, a dried up old orange, or stale bread. 

10. toro-toro

Toro-toro describes rich, creamy fare that has melted from a solid to liquid—think grilled cheese, chocolate fondue, or a slow-cooked stew brimming with fat. 

11., 12., 13., 14., and 15. tsuru-tsuru, shiko-shiko, zuru-zuru, churu-churu, and gido-gido

How about some ramen? You’ll want the noodles to be both tsuru-tsuru (slippery) and shiko-shiko (al dente). If they are, you’re sure to gobble them up with a loud zuru-zuru (slurp)—unless you’re a woman, in which case you might go churu-churu (a more feminine slurp). Just be careful not to get broth all over your face or you’ll be gido-gido (oily). 

That’s a mouthful! Surely by now you’re pan-pan (stuffed).

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A Hamilton-Themed Cookbook is Coming
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Hamilton Broadway

Fans of Broadway hit Hamilton will soon be able to dine like the Founding Fathers: As Eater reports, a new Alexander Hamilton-inspired cookbook is slated for release in fall 2017.

Cover art for Laura Kumin's forthcoming cookbook
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Called The Hamilton Cookbook: Cooking, Eating, and Entertaining in Hamilton’s World, the recipe collection by author Laura Kumin “takes you into Hamilton’s home and to his table, with historical information, recipes, and tips on how you can prepare food and serve the food that our founding fathers enjoyed in their day,” according to the Amazon description. It also recounts Hamilton’s favorite dishes, how he enjoyed them, and which ingredients were used.

Recipes included are cauliflower florets two ways, fried sausages and apples, gingerbread cake, and apple pie. (Cue the "young, scrappy, and hungry" references.) The cookbook’s official release is on November 21—but until then, you can stave off your appetite for all things Hamilton-related by downloading the musical’s new app.

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