Food Terminology

Question 1

Temaki

Answer 1

Large sushi rolls featuring a cone-shaped piece of nori filled with sushi rice and a variety of fillings

Question 2

Nikiri

Answer 2

Sauce made from soy sauce, mirin, sake, and dashi

Question 3

Dashi

Answer 3

Japanese stock made from kombu (kelp), katsuobushi, dried shiitake mushrooms, iriko (dried baby anchovies) or other ingredients

Question 4

Ebi

Answer 4

Black tiger prawns

Question 5

Kabutoyaki

Answer 5

Bluefin tuna head, cooked and served whole

Question 6

Bonito

Answer 6

Skipjack tuna, or katsuo. Can be eaten seared, raw or as katsuobushi

Question 7

Tempura

Answer 7

Vegetable, fish or meat very lightly battered and fried

Question 8

Katsuobushi

Answer 8

Smoked, fermented and dried bonito/katsuo/skipjack tuna. A central ingredient of dashi

Question 9

Yaki soba

Answer 9

Pan fried noodle

Question 10

Nori

Answer 10

Dried seaweed sheets used for sushi

Question 11

Chu-toro

Answer 11

Medium fatty tuna belly

Question 12

Gari

Answer 12

Pickled ginger, often served alongside sushi

Question 13

Nisshin flour

Answer 13

Fine wheat flour used in tempura batter, sweet-making and noodle-making

Question 14

Iriko

Answer 14

Dried baby anchovies, used to make dashi

Question 15

O-toro

Answer 15

Fatty tuna belly

Question 16

Tofu

Answer 16

Soybean curd

Question 17

Teriyaki

Answer 17

Ingredients are grilled or roasted after being marinated in teriyaki sauce (soy sauce, mirin, sugar)

Question 18

Shabu Shabu

Answer 18

Japanese style hot pot

Question 19

Tako

Answer 19

Octopus

Question 20

Onigiri

Answer 20

Balls of rice often shaped into triangles with a meat or vegetable filling and wrapped in nori. Technically not sushi because the rice is not vinegared

Question 21

Soba

Answer 21

Buckwheat noodles

Question 22

Chirashi

Answer 22

Sushi rice served in a bowl, topped with a variety of different ingredients, ranging from vegetables to raw fish. Also known as scattered sushi

Question 23

Tamagoyaki

Answer 23

Rolled Japanese omelette predominantly found in maki or on top of nigiri

Question 24

Tobiko

Answer 24

Flying fish roe, can be used as a topping or a filling for sushi

Question 25

Inari

Answer 25

Deep-fried tofu pouches filled with vinegared rice

Question 26

Koji

Answer 26

Mould that assists in the production of sake, mirin, soy sauce and miso

Question 27

Daikon

Answer 27

White radish often served thinly sliced and pickled. It has a very mild flavour

Question 28

Ahi

Answer 28

Yellowfin tuna

Question 29

Miso

Answer 29

Fermented soy bean paste

Question 30

Chawanmushi

Answer 30

Savoury egg custard dish

Question 31

Futomaki

Answer 31

A larger style of maki cylindrical roll which can contain 3 or more fillings

Question 32

Wakame

Answer 32

A wide-leafed seaweed with a slightly chewy texture, often made into a salad with sesame seeds, sesame oil and chilli flakes

Question 33

Hamachi

Answer 33

AKA yellowtail or Japanese amberjack. Fatty fish

Question 34

Udon

Answer 34

Thick wheat flour noodle

Question 35

Mirin

Answer 35

Japanese rice wine often used in cooking, adding depth and flavours to marinades and sauces

Question 36

Tonkatsu

Answer 36

Breaded and deep-fried pork cutlet

Question 37

Panko

Answer 37

Light, crispy Japanese breadcrumbs

Question 38

Sashimi

Answer 38

Thinly sliced, top quality raw fish. Eaten by itself or alongside rice or soy sauce

Question 39

Nigiri

Answer 39

Oval-shaped balls of vinegared rice usually topped with raw fish

Question 40

Furikake

Answer 40

Sprinkled condiment consisting of kombu, katsuobushi, sometimes sesame seeds and MSG

Question 41

Maguro

Answer 41

Bluefin tuna

Question 42

Yakitori

Answer 42

Skewered and grilled chicken

Question 43

Uramaki

Answer 43

Meaning ‘inside out’ is similar to maki in that it is cylindrical. However, the rice is on the outside and the nori within it, alongside the filling

Question 44

Akami

Answer 44

Tuna loin (lean)

Question 45

Ponzu

Answer 45

Traditional Japanese condiment, a light sweet sauce typically flavoured with yuzu or another citrus fruit, blended with soy, mirin, sake, katsuobushi and kombu

Question 46

Shoyu

Answer 46

Soy sauce

Question 47

Maki

Answer 47

Cylindrical sushi rolls, normally rolled with nori seaweed on the outside and filled with anything from cucumber to raw fish

Question 48

Ika

Answer 48

Squid

Question 49

Tataki

Answer 49

Seared meat or fish, left raw in the middle and then sliced

Question 50

Hotate

Answer 50

Scallop