HME01.4 Prelims Flashcards
The ritual of Japanese cuisine derives from those of the __________.
tea ceremony
A relatively small, mountainous country made up of
small islands had also had a marked impact on its cuisine.
Japan
A country that is mostly coastal terrain which explains the predominance of seafood.
Japan
TRUE/FALSE: It is important for Japanese Cuisine to keep the flavors separate, which is why they use so many dishes. Each plays a role in the meal.
TRUE
A design wherein each compartment in these lacquered wooden boxes contains different food items with a unique presentation, the foods range from raw to cooked.
Japanese Bento box
TRUE/FALSE: Food is meant not only to be enjoyed on the palate but also to be appreciated on the plate.
TRUE
Dishes are presented with the larger pieces of food (n) to the black and smaller pieces (n) to the front.
mountains, water
A dish wherein the Japanese served pickled ginger and wasabi arranged in mounds whose shapes echo the country’s mountainous and hilly terrain.
Sushi
An element in Japanese cuisine wherein it may be chosen not necessarily to complement the food but
to accept the season and
Garnishes
These ingredients are of equal importance in Japanese cuisine.
Fish and Rice
TRUE/FALSE: The Japanese use few spices, their seasoning is very delicate and refined.
TRUE
These are often used as condiments but are relatively minor players.
Mustard and Wasabi
What is the focus of Japanese cuisine?
Add layers of subtlety to the dish
It is a critical part of Japan’s self-identity and has been a stable grain for centuries. A one-time sight of wealth.
Rice
It is fresh from the fall harvest, is considered the best and the source of each year’s best new rice is hastily debated.
New Rice
These varieties are often preferred because they are quite moist when cooked, remaining firm yet sticky enough to be picked up easily with chopsticks.
Whole-grained
It is a fish flavored broth made primarily from dried bonito (a type of tuna), and kumbo, a seaweed, is the equivalent stock in the western kitchen.
Dashi
TRUE/FALSE: In Japanese tradition the appetizer course reveals how well a cook has made dashi.
FALSE (appetizer- soup)
A sweet, golden, brown wine made room rice, used exclusively for cooking. It is a source of sweetness that is more refined than sugar. It is used in almost every food preparation – as an ingredient for a marinade, for
basting and for teriyaki sauce.
Mirin
A soy bean paste that has texture similar to the creamy peanut butter. It is made from fermented soy beans combined with one different bases – barley, rice, or wheat – and a special yeast.
Miso
What are the different bases in Miso?
- Barley
- Rice
- Wheat
This miso has been fermented longer and tends to be saltier and more robust.
Darker miso
This miso is less salty and more delicately flavored
Light Miso
A clear wine made from rice. It can be very fragrant, with flowery or tropical aroma. It is traditionally Japan’s most popular alcoholic beverage. It also plays a large role in the country’s cooking. It is like a great wine used in French cooking, used to soften flavors.
Sake
