Glossary T
Twigim is the Korean generic term for "fritters "made from vegetables, sweet potatoes, shrimp, squid, and dumplings (mandu ) which are coated with batter and fried. Twigim can be eaten in bite-size pieces and dipped in a soy sauce dressing or splashed with Tteokbokki sauce.
Twigim is is one of the popular street snacks/foods in Korea
Tsubugai is a Japanese shellfish, a whelk, a kind of small conch-like shellfish. A toothpick or small implement is used to twist the meat out from its shell. It is not fishy, it is meaty and is extremely tasty and it also has a terrific consistency said to be somewhere between clams and poultry.
Tsubugai is also a Japanese term for dishes prepared from shell fish. Tsubugai in Japanese means "shellfish".Tsubugai is a kind of small conch-like shellfish.
Tamagoyaki-Ki refers to a rectangular omelette pan, about 6 by 7 inches in size that is used to make sweetened egg omelettes called Tamagoyaki.
Tamagoyaki is a Japanese cooking implement .
Tsubaki or camellia is a specialty of Oshima Island in Japan and good quality oil is produced from its fruits. Among other vegetable oils, the camellia oil has the highest content of oleic acid, which is believed to help reduce bad cholesterol in blood. It is known as the best oil for Tempura since it makes especially light and crisp coating.
Tsubaki is one of the local specialties of Tokyo, Japan