Glossary

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Glossary

VOCABULARY TERMS**

bakufu

Japanese military rule; rule of the shogun

budo

The Way of combat; a name adopted in the 20th century for martial arts in general with an emphasis on their peaceful aspects

bushi

Warrior; name given to all the warriors who made up families with a warrior tradition

bushido

Way of the warrior; a code of honor and social behavior; succeeded the unwritten code of the Way of the bow and the horse

daimyo

a feudal lord; maintained a great number of samurai in their service, who all swore an oath of allegiance to them according to the rules of Bushido

ken-jutsu

The warrior art of the sword; art of using the sword as soon as it is drawn from the scabbard, in order to attack the enemy; transformed into the art of kendo

kendo

Way of the sword; a martial art (budo) of using the sword (ken). This art was developed from the earliest times by the warriors (bushi) of Japan, and from the 14th century on by the samurai. Ken-jutsu was prohibited in 1876 when the samurai were forbidden to carry swords, but was transformed into a martial sport (kendo) for physical and mental training of the young.

naginata

weapon used by foot soldiers against horsemen or to cut the tendons of horses or to disembowel them; also favorite weapon of the wives of samurai and of warrior monks

ninja

a group of men and women specially trained for espionage and assassination; generally drawn from the lower classes and used by the daimyo to assassinate enemies and penetrate enemy fortresses

ronin

during the Tokugawa period, name given to all bushi and samurai who did not serve a particular master, either because the master had died or because his lands had been confiscated. A number of these ronin became martial arts teachers or began some other job which was compatible with their samurai status (e.g., bodyguards).

samurai

a class of bushi (warriors). The original samurai were there for the protection of their lord and were especially trained in martial arts. Later the name was given to all bushi of a certain rank belonging to warrior families

seppuku

the act of ritual suicide performed by the samurai (The expression hara-kiri, to cut the abdomen, more widely used in the West, is considered more vulgar.)

shogun

title given by the emperor to the daimyo who showed himself to be the richest and the most powerful of all the lords

so-jutsu

techniques of using the lance, and performed wearing the ancient armor of the samurai

**Definitions have been taken from A Dictionary of the Martial Arts, in abbreviated form**

Selected Glossary of Japanese Foodstuffs

Abura-age Fried bean curd

Awabi Abalone

Azuki Red beans

Daikon Giant radish

Daizu Soya

Ebi Shrimp

Genmai Unhusked brown rice

Ginnan Gingko nut

Hasu Lotus root

Kaki Oyster

Katsuobushi Dried bonito

Koi Carp

Kombu Kelp

Kuri Chestnuts

Kyuri Cucumber

Miso Fermented soybean and rice dish

Misoshiro Bean paste soup

Mochi Rice cake

Negi Green onion

Niboshi Dried sardines

Sake Rice wine

Sanhso Red pepper

Sashimi Raw fish

Shiitake Mushroom

Shoga Ginger

Takenoko Bamboo shoot

Tempura Food dipped in batter and deep fried

Thoyhu Sota sauce

Tofu Soybean curd

Tororo Yams

Unagi Eel

Wasabi Horse radish

Zoni Rice cake soup


	home Famous Samurai \| Military Rules \| Battles \| Famous Women \| Glossary \| Maps Glossary VOCABULARY TERMS bakufu Japanese military rule; rule of the shogun budo** The Way of combat; a name adopted in the 20th century for martial arts in general with an emphasis on their peaceful aspects bushi Warrior; name given to all the warriors who made up families with a warrior tradition bushido Way of the warrior; a code of honor and social behavior; succeeded the unwritten code of the Way of the bow and the horse daimyo a feudal lord; maintained a great number of samurai in their service, who all swore an oath of allegiance to them according to the rules of Bushido ken-jutsu The warrior art of the sword; art of using the sword as soon as it is drawn from the scabbard, in order to attack the enemy; transformed into the art of kendo kendo Way of the sword; a martial art (budo) of using the sword (ken). This art was developed from the earliest times by the warriors (bushi) of Japan, and from the 14th century on by the samurai. Ken-jutsu was prohibited in 1876 when the samurai were forbidden to carry swords, but was transformed into a martial sport (kendo) for physical and mental training of the young. naginata weapon used by foot soldiers against horsemen or to cut the tendons of horses or to disembowel them; also favorite weapon of the wives of samurai and of warrior monks ninja a group of men and women specially trained for espionage and assassination; generally drawn from the lower classes and used by the daimyo to assassinate enemies and penetrate enemy fortresses ronin during the Tokugawa period, name given to all bushi and samurai who did not serve a particular master, either because the master had died or because his lands had been confiscated. A number of these ronin became martial arts teachers or began some other job which was compatible with their samurai status (e.g., bodyguards). samurai a class of bushi (warriors). The original samurai were there for the protection of their lord and were especially trained in martial arts. Later the name was given to all bushi of a certain rank belonging to warrior families seppuku the act of ritual suicide performed by the samurai (The expression hara-kiri, to cut the abdomen, more widely used in the West, is considered more vulgar.) shogun title given by the emperor to the daimyo who showed himself to be the richest and the most powerful of all the lords so-jutsu techniques of using the lance, and performed wearing the ancient armor of the samurai Definitions have been taken from A Dictionary of the Martial Arts, in abbreviated form Selected Glossary of Japanese Foodstuffs Abura-age Fried bean curd Awabi Abalone Azuki Red beans Daikon Giant radish Daizu Soya Ebi Shrimp Genmai Unhusked brown rice Ginnan Gingko nut Hasu Lotus root Kaki Oyster Katsuobushi Dried bonito Koi Carp Kombu Kelp Kuri Chestnuts Kyuri Cucumber Miso Fermented soybean and rice dish Misoshiro Bean paste soup Mochi Rice cake Negi Green onion Niboshi Dried sardines Sake Rice wine Sanhso Red pepper Sashimi Raw fish Shiitake Mushroom Shoga Ginger Takenoko Bamboo shoot Tempura Food dipped in batter and deep fried Thoyhu Sota sauce Tofu Soybean curd Tororo Yams Unagi Eel Wasabi Horse radish Zoni Rice cake soup