This appendix lists in alphabetical order the Japanese taste terms treated in this study. Each term is followed by an English gloss, together with an indication of its main semantic and, where relevant, stylistic properties. Only broad characterizations are provided; fuller details are to be found in the relevant sections of Chapters 4–6.

AKU GA ARU ‘has a harshness’: AJI II term, applied to e.g. burdock. Synonym of AKUPPOI. −OISHII.

AKUPPOI ‘harsh’: AJI II term, applied to e.g. burdock. Synonym of AKU GA ARU, stylistically colloquial. −OISHII.

AMAI ‘sweet’: AJI I term, applied to sugar, etc. +OISHII.

AMAKARAI ‘sweet-pungent’: AJI I term, applied to dishes cooked with sugar and soy sauce. +OISHII.

AMAMI GA ARU ‘has a sweetness’: AJI I term, applied to e.g. carrots. +OISHII.

AMAZUPPAI ‘sweet-sour’: AJI I term, applied to mandarins, strawberries, etc. +OISHII.

AOKUSAI ‘grassy-flavoured’: AJI III term, applied to e.g. unripe tomatoes. Hyponym of KUSAMI GA ARU ‘strong-flavoured’, co-hyponym of DOROKUSAI ‘muddy-flavoured’. −OISHII.

DOROKUSAI ‘muddy-flavoured’: AJI III term, applied to carp. Hyponym of KUSAMI GA ARU ‘ strong-flavoured’, co-hyponym of AOKUSAI ‘grassy-flavoured’. −OISHII.

HORONIGAI ‘pleasantly bitter’: AJI I term, applied to e.g. beer. +OISHII.

KAORI GA II ‘aromatic’: AJI III term, applied to coffee, certain teas, etc. Super-ordinate of KOOBASHII ‘fragrant’, contrasts with KUSAMI GA ARU ‘strong-flavoured’. +OISHII.

KARAI ‘pungent; hot’: AJI I term, applied in more general sense (KARAI) to soy sauce, salt, mustard, etc., in more specific sense (KARAI) to mustard, etc. KARAl is superordinate of SHIOKARAI ‘salt’; KARAI is superordinate of PIRITTO(-SHITE IRU) ‘piquant’ and co-hyponym of SHIOKARAI ‘salt’. (−)OISHII.