Here are the definitions for the letter "t"

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Tempura

Seafood or vegetables dipped in batter and deep fried Tempura refers to fried foods coated with batter, as opposed to katsu, fried foods coated with bread crumbs

Tempura

Seafood or vegetables, battered and deep-fried.

Tempura or Tenpura

Seafood and vegetables deep-fried in batter. This technique of cooking was introduced to Japan in the 16th century by the Portuguese.

Tempuragoromo

Batter for tempura. Egg mixed with cold water and flour. For a crispy taste combine batter but do not mix completely. Use the same amount of liquid as flour.

Tendon

Rice topped with tempura fried shrimp.

Tenmori

Make a cone shape on plate of the dish being served. It is essential in Japanese cuisine that food look good as well as good taste. Having beautiful shapes and colors in dishes and 3 dimensional decoration is important. This is used basically for sunomono dishes or when garnishing grated daikon or other seasoning.

Tenpura

Lightly batter-fried seafood and vegetables.

Tentsuyu

tsuyu (dipping soup) when eating tempura. Lightly boiled dashi, soy sauce and mirin mixture. Add grated daikon and ginger right before eating.

Teppan

An iron hot plate used for grilling slices of meat and vegetables (teppenyaki) or for making savory pancakes (okonomiyaki).

Teppanyaki

style of dining where chefs cook food at your table

Teriyaki

soy based, sweet and salty flavoring used on beef, chicken and

Teriyaki

Broiled foods marinated in a sweet soy sauce

Teriyaki

Broiled foods marinated in a sweet soy sauce.

Teriyaki sauce

A sweetened soy sauce.

Thin Deep Fried Tofu

(Abura Age) Always douse with boiling water before using to remove excess oil from the surface. Used as an ingredient in soups, simmered dishes, inarizushi, and Takikomi Gohan. Seasoned, thin deep-fried tofu is available canned and packaged especially for inarizushi.