Japan - food etc

Question 1

Japanese traditional high cuisine.

Answer 1

Kaiseki

Different chefs do it differently – court and samurai cuisine are more ornate, while temple and tea ceremony cuisine are more restrained

“kaiseki” (懐石) literally mean “breast-pocket stone”.

These kanji are thought to have been incorporated to indicate the frugal meal served in the austere style of chanoyu (Japanese tea ceremony). The idea came from the practice where Zen monks would ward off hunger by putting warm stones into the front folds of their robes, near their stomachs.

Question 2

Shiru mono

Answer 2

soups / liquid things

Question 3

Miso = fermented ___
+ salt
+ ____ (a fungus)
and sometimes rice, barley, or other ingredients.

Answer 3

Miso = fermented soybeans
+ salt
+ koji (a fungus)
and sometimes rice, barley, or other ingredients.

The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru.

Question 4

A soy sauce and citrus juice condiment

Answer 4

Ponzu

Question 5

Japanese stock

Answer 5

Dashi

出汁

The most common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid

Question 6

Red bean paste

Answer 6

Anko

a paste made of red beans (also called “azuki beans”)

Picture = Daifuku filled with red bean paste

Question 7

Japanese type of rice wine

Answer 7

Mirin

similar to sake, but with a lower alcohol content and higher sugar content

Question 8

Japanese - dried flakes, either skipjack tuna or bonito

Answer 8

Katsuobushi

Question 9

Japanese - magnesium chloride (salt) used to make tofu

Answer 9

Nigari

Salt crystals you add to the soybeans & water mixture, which after steaming, coagulates into tofu

Question 10

finely ground powder of specially grown and processed green tea leaves.

Answer 10

Matcha

The plants are shade-grown for about three weeks before harvest and the stems and veins are removed in processing. Shaded growth produces more theanine and caffeine.

Question 11

Japanese Green bean snack

Answer 11

Edamame

Question 12

Japanese mild-flavored winter radish

Answer 12

daikon

Question 13

Japanese yellow citrus fruit

Answer 13

Yuzu

integral ingredient in ponzu

Question 14

Japanese water greens

Answer 14

Mizuna

Question 15

aka perilla flowers. Like a nettle

Answer 15

Shiso leaf

Question 16

black seaweed, thin

Answer 16

Hijiki

Question 17

seaweed in miso soup

Answer 17

Wakame

Question 18

Japanese yam

Answer 18

Yamaimo

Question 19

kelp, seaweed more likely to be sheets

Answer 19

Konbu

Question 20

thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours

Answer 20

Soba

Question 21

thick wheat noodles

Answer 21

Udon

Question 22

one of the ingredients of Ramen

Answer 22

Kansui

Type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid. Originated in Inner Mongolia, where some lakes contained large amounts of these minerals and whose water is said to be perfect for making these noodles. Instead of this kind of water you can add egg.

Question 23

__ ramen. Brown broth.

Answer 23

Shōyu (醤油, “soy sauce”) ramen = brown broth.

A soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones

Question 24

from Hokkaido. Thick, nutty, slightly sweet and very hearty

Answer 24

Miso ramen

Question 25

Ramen first created in 1965 in Hokkaido

Answer 25

Curry ramen

Question 26

spicy bean paste

Answer 26

Tōbanjan (豆瓣醤)

Question 27

braised pork cubes or squares

Answer 27

Kakuni Of Chinese origin famous in the region of Nagasaki. It literally means "square simmered".

Question 28

pink swirly thing

Answer 28

Narutomaki Type of Kamaboko, i.e. cured surimi, a processed seafood product common in Japanese cuisine. Bit similar to crab sticks.

Question 29

sliced pork

Answer 29

Chāshū 叉焼

Question 30

dried seaweed

Answer 30

Nori 海苔

Question 31

made from lactate-fermented bamboo shoots.

Answer 31

Menma 麺麻 The bamboo shoots are dried in the sun or through other means before the process of fermentation

Question 32

green onions

Answer 32

Negi 葱

Question 33

rolled sushi

Answer 33

Makizushi (巻き寿司, "rolled sushi")

Question 34

chilled

Answer 34

Hiyashi

Question 35

Poke

Answer 35

diced raw fish served either as an appetizer or a main course and is one of the main dishes of Native Hawaiian cuisine Poke = pokay. Hawaiian. Chunks of raw fish marinated in soy sauce and sesame oil, tossed with sesame seeds and seaweed Traditional forms are aku (skipjack tuna) and heʻe (octopus) — usually called by its Japanese name tako poke

Question 36

method of frying in oil.

Answer 36

Karaage Similar to Tempura process. The food is marinated in a mix of soy sauce, ginger and garlic before being battered with wheat flour or potato starch.

Question 37

deep-fried dish originally related to a French dish, the croquette

Answer 37

Korokke

Question 38

Vinegar and miso dressed foods

Answer 38

Kake-ae

Question 39

Japanese pancakes

Answer 39

Okonomiyaki

Question 40

a dish in which veg is soaked in dashi broth, with sprinkled sesame seeds on top

Answer 40

Ohitashi

Question 41

often the first course in a formal Japanese meal.

Answer 41

Sashimi Recommend that it be eaten before other strong flavors affect the palate

Question 42

Type of sashimi. Seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger

Answer 42

Tataki

Question 43

\_\_ burger - named after area of Nagasaki

Answer 43

Sasebo burger = named after area of Nagasaki

Question 44

Pickle - yellow pickled daikon

Answer 44

Takuan

Question 45

type of pickled daikon (white)

Answer 45

Bettarazuke (べったら漬)

Question 46

Japanese rice cake

Answer 46

Mochi

Question 47

traditional Japanese confections that are often served with tea

Answer 47

Wagashi

Question 48

Groundnut oil =

Answer 48

Peanut oil

Question 49

Cooking meat in broth

Answer 49

Shabu-shabu

Question 50

Battered pork cutlet with eggs on rice

Answer 50

Katsudon

Question 51

Firm tofu cut into cubes and deep-fried in starch

Answer 51

Agedashi tofu

Question 52

Chanpuru

Answer 52

Okinawan stir fry dish, generally containing vegetables, tofu, and some kind of meat or fish

Question 53

Chawanmushi

Answer 53

Egg custard dish with seeds of ginkgo, shiitake mushrooms, kamaboko, boiled shrimp and other ingredients. It is eaten as an appetizer or as a side dish alongside sushi or other dishes.

Question 54

Chikuwa

Answer 54

Cylindrical stick of steamed or broiled fish surimi, salt, sugar, starch, and egg white.

Question 55

Rice dumpling made from mochiko (rice flour) and typically served on a skewer and accompanied with green tea.

Answer 55

Dango

Question 56

Bitter melon, bitter gourd : extremely bitter cucumber-like vegetable typical of Okinawa

Answer 56

Goya

Question 57

Gyudon

Answer 57

Slices of beef simmered in soy sauce laid on rice

Question 58

Kabayaki

Answer 58

Fish dish Boned fish or seafood dish dipped in a sweet shoyu-base sauce before being broiled on a grill. The most common kind of kabayaki is made with unagi (eel) or iwashi (sardine).

Question 59

Sour pickled plum served with dishes such as "bento" and thought to help digestion

Answer 59

Umeboshi

Question 60

Dipping sauce, made of dashi, mirin and shoyu

Answer 60

Tsuyu When used as a sauce ingredient tsuyu provides that traditional deep Japanese soy-fish taste to all types of Japanese dishes.

Question 61

Japanese chicken meatball most often cooked yakitori style

Answer 61

Tsukune

Question 62

Very hot Sichuan-style ramen with a reddish, spicy chilli and sesame soup.

Answer 62

Tantanmen

Question 63

Fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish

Answer 63

Surimi

Question 64

Sukiyaki

Answer 64

Hot pot dish with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage. The food is then dipped in a small bowl of raw, beaten eggs before being eaten. Sukiyaki offers a rich flavor, seasoned with soy sauce and sugar, while shabu-shabu is fatty meat with a light flavor

Question 65

Soy sauce. One of the most common ingredient in Japanese cooking

Answer 65

Shoyu

Question 66

Stewed (or simmered) dishes

Answer 66

Nimono

Question 67

Niboshi

Answer 67

Dried baby sardines

Question 68

Oden

Answer 68

Stew-like dish with ingredients such as konnyaku, daikon, chikuwa, hard-boiled eggs, tofu cubes, etc. simmered in flavoured stock. konnyaku chikuwa = Japanese jelly-like food product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white

Question 69

Gyutan

Answer 69

Cow tongue

Question 70

Kushikatsu

Answer 70

crunchy deep-fried skewered meat, fish, or vegetables. Breadcrumbed on sticks.

Question 71

Nabe.

Answer 71

Nabe. famous as the favorite dish of Sumo wrestlers.

Question 72

karashi

Answer 72

spicy Japanese mustard noften served with natto

Question 73

omelet filled with fried rice and usually topped with ketchup

Answer 73

omurice

Question 74

Triangle of rice

Answer 74

Onigiri

Question 75

Robatayaki (or robata)

Answer 75

a Japanese unique kind of food preparation in which food is grilled on an irori style fireplace (wide, flat, open fireplace) over charcoal Robata originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth (irori) that serves as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido. The fishermen needed a way to cook on the boats, so they encased binchōtan coals in a stone box to protect the boat from the intense heat. After a government campaign depicting Hokkaido as an idyllic rustic area, this style of cooking became popular all over Japan

Question 76

Noodles popular in summer.

Answer 76

Somen Japanese version of a prevalent kind of noodles across Asia. Made out of wheat flour, it’s usually served cold.

Question 77

Takowasa

Answer 77

raw octopus served in a wasabi sauce

Question 78

Food cooked on iron plate

Answer 78

Teppanyaki, e.g. okonomiyaki

Question 79

Tonkatsu

Answer 79

breaded pork cutlet deep fried in vegetable oil.

Question 80

Yakizakana

Answer 80

Grilled fish

Question 81

traditional cuisine

Answer 81

Washoku

Question 82

Japanese tea ceremony

Answer 82

Chanoyu

Question 83

Traditional Japanese inn

Answer 83

Ryokan

Question 84

Japanese pub

Answer 84

Izakaya

Question 85

dishes accompanying the rice in a meal

Answer 85

Okazu Often fish

Question 86

one soup, three sides

Answer 86

ichijū-sansai 一汁三菜 "one soup, three sides" Rice and pickles are always served as well

Question 87

small bowl for rice

Answer 87

chawan (lit "tea bowl")

Question 88

small plate

Answer 88

sara

Question 89

bowl

Answer 89

hachi

Question 90

During the\_\_\_ period, Buddhism became the official religion of the country.

Answer 90

Kofun from about 300 to 538 AD named for the many large mounded tombs (kofun) that are built during this time

Question 91

Nigiri

Answer 91

Sushi with thin slice on top of rice. Translates to “two fingers”

Question 92

Maki

Answer 92

Rolled sushi

Question 93

Way to kill fish by stabbing in the brain

Answer 93

ikejime When fish suffocate their bodies are full of stress chemicals.

Question 94

Aburi sushi

Answer 94

“flame seared"

Question 95

Sushi rice

Answer 95

Shari Originally, the word shari referred to tiny pieces of sacred bones of the Buddha. Late in the 5th century, some shari (bone) pieces were brought into Japan from India and enshrined in several Buddhist temples. The Japanese people thought the small pieces of bone looked similar to grains of rice and so they began calling rice shari. In sushi the shari is different temperatures. Warmer for rich, body temp for white fish.

Question 96

The topping of sushi

Answer 96

Neta

Question 97

Akami

Answer 97

Lean, reddish flesh from along the spine of the tuna - used especially for sushi and sashimi

Question 98

Maguro

Answer 98

Bluefin tuna

Question 99

Toro

Answer 99

The fatty, belly part of the tuna.

Question 100

yellowfin tuna

Answer 100

ahi

Question 101

Two types of ___ = Chutoro & Otoro

Answer 101

Toro

Question 102

Matsutake

Answer 102

Highly sought-after mushroom. Distinct spicy-aromatic odour

Question 103

konnyaku

Answer 103

yam cake

Question 104

Tonkotsu Ramen

Answer 104

Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Fukuoka served with ramen noodles that are hard in the center In Fukuoka, Japan, tonkotsu ramen is referred to as Hakata ramen. "tonkotsu" (豚骨 in Japanese) means "pork bones" Some ramen shops allow customers to select the level of firmness for the noodles, including futsu for regular or standard, barigane for very hard, barikata for al dente and yawamen for soft. Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to as kaedama.

Question 105

a dry Japanese condiment to be sprinkled on top of cooked rice

Answer 105

Furikake

Question 106

Moriawase

Answer 106

Chef's recommended mix a plate of assorted sushi. It is mostly nigiri, but can contain maki and gunkan maki as well: It is the choice of the sushi chef, but typically includes popular items.