NWR _Key Terms

Question 1

Tsukemono

Answer 1

Japanese pickles

Question 2

Sunomono

Answer 2

Vinegared, Japanese cucumber salad

Question 3

Mizuna

Answer 3

Japanese Mustard Green

Question 4

Coppa

Answer 4

Cured meat, neck or shoulder

Question 5

Soboro

Answer 5

Ground or Minced meat

Question 6

Chashu

Answer 6

Pork belly braised in sweet savoury sauce

Question 7

Ajitama

Answer 7

Japanese soft-boiled eggs sweetened soy marinade

Question 8

Furikake

Answer 8

Japenese seasoning made with toasted sesame seeds, nori, salt, and sugar

Question 9

Shira-ae

Answer 9

Mashed tofu

Question 10

Wonton

Answer 10

Chinese dumpling

Made from flour, egg, water and salt

Question 11

Nori

Answer 11

Flat sheets of dried seaweed

Question 12

Hokkaido

Answer 12

Second largest island in Japan

Question 13

Kewpie Mayo

Answer 13

Japanese mayo

Question 14

Buta

Answer 14

Pig

Question 15

Korokke

Answer 15

Japanese croquette

Question 16

Wakame

Answer 16

Edible kelp seaweed

Question 17

Daiken

Answer 17

Long white raddish

Question 18

Kosho Ponzu

Answer 18

Ponzu is a Japanese citrus sauce.

Koshu pase made from chili peppers, yuzu peel and salt

Question 19

Kare

Answer 19

Curry

Question 20

Shio

Answer 20

Salt

Question 21

Miso

Answer 21

Thick paste produced by fermenting soybeans with salt and koji (black mould)

Question 22

Dashi

Answer 22

Japanese soup stock

Question 23

Tare

Answer 23

Mixing and heating soy sauce, sake or mirin, sugar or honey

Question 24

Gochujang

Answer 24

red chilli paste that’s fermented - savoury and sweet.

Question 25

Konro

Answer 25

Japanese Grill

Question 26

Akai

Answer 26

Red

Question 27

Sakura

Answer 27

Cherry Blossom

Question 28

Don

Answer 28

Rice bowl