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FSM221 - International Cuisine Reviewer > Japanese Cuisine > Flashcards

Japanese Cuisine Flashcards

1
Q

The official name of Japan in Japanese is___________.

A

Nippon-koku o Nihon-koku

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2
Q

Japan has the land total area of____________, and a total coastline of ______________.

A

377,970km2, 29,751km

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3
Q

It is the 17th biggest country in Asia and in terms of area ranked 63rd worldwide.

A

Japan

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4
Q

It is the capital of Japan and one of the world’s largest cities.

A

Tokyo

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5
Q

It is the form of Government in Japan

A

Parliamentary Government with a Constitutional Monarchy

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6
Q

The Japanese flag is made up of red circle and it is symbolizes ________________.

A

Sun

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7
Q

It is the official currency of Japan

A

Japanese yen

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8
Q

It is the official currency of Japan

A

Japanese Yen

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9
Q

Is the most important Shinto shrine in Tokyo.

A

Meiji Shrine

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10
Q

Is a large public park located next to Ueno Station that was originally built on land that belonged to the Kaneiji Temple. .

A

Ueno Park

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11
Q

Is known for its rich bamboo stalks, located in the Arashiyama Mountains, a pleasant touristy district in the western outskirts of Kyoto.

A

Arashiyama Bamboo Grove

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12
Q

Is located at a major commercial and business center.

A

Shibuya Crossing

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13
Q

It is one of the best view

A
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14
Q

It is one of the best places to view Mount Fuji from a close distance.

A

Fuji Five Lake (Fujigoko)

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15
Q

The traditional cuisine of Japan, washoku

A

Japanese Cuisine

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16
Q

It is the traditional cuisine of Japan.

A

Washoku

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17
Q

Side dishes often consist of __________, ____________, and ___________ cooked in broth.

A

Fish, Pickled Vegetables, and Vegetables

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18
Q

It is common, often grilled, but also served raw as sashimi or in sushi.

A

Seafood

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19
Q

Is synonymous with “cooking” but became a reference to mostly Japanese cooking, or restaurants, and was much used in the Meiji and Taishō eras.

A

Kappō

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20
Q

It is tied with the Japanese tea ceremony.

A

Kaiseki

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21
Q

It is tied with the Japanese tea ceremony.

A

Kaiseki

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22
Q

Is based on combining the staple food, which is steamed white rice or gohan (御飯), with one or more okazu or main dishes and side dishes.

A

Japanese Cuisine

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23
Q

Refers to the makeup of a typical meal served but has roots in classic kaiseki, honzen, and yūshoku cuisine.

A

Ichijū-sansai

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24
Q

It is served in its own small bowl.

A

Rice (chawan)

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25
Q

During this period, Buddhism became the official religion and eating meat and fish was prohibited.

A

Kofun Period

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26
Q

He prohibited the eating of horses, dogs, monkeys, and chickens in 675 AD, and many emperors continued to do so in the 8th and 9th centuries.

A

Emperor Tehmu

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27
Q

Japanese people minimized _______ utilization due to the lack of meat products.

A

Spice

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28
Q

In this century, Japanese people ate fish at every meal, but some had to make do without animal protein.

A

9th Century

29
Q

In traditional Japanese cuisine, These two were avoided to maintain a healthy lifestyle.

A

Oil and Fat

30
Q

It became a sensation of Japanese Cuisine

A

Preserving Fish

31
Q

It became a popular snack food and entrée during the Edo period

A

Sushi

32
Q

Gained new trade deals with Western countries after the Meiji Restoration, and Emperor Meiji staged a New Year’s feast to embrace them.

A

Japan

33
Q

These are the cooking method of the Japanese Cuisine.

A

Simmered, Vinegared, Grilled, Steamed, Deep-fried, Salted

34
Q

They are cooked in hot liquids kept at or just barely below the boiling point of water.

A

Simmered food

35
Q

The food is treated with vinegar to make it sour.

A

Vinegared food

36
Q

Meat and vegetables are grilled directly at high temperatures.

A

Grilled food

37
Q

The food is cooked by using steam.

A

Steamed food

38
Q

It is submerged in hot oil or fat.

A

Deep-fried food

39
Q

The food is prepared by which is the preservation of food with dry salt.

A

Salted Food

40
Q

Is a traditional Japanese cooking method that involves deep-frying seafood or vegetables coated in a light batter made with cold water and soft cake flour.

A

Tempura

41
Q

Is made by coating pork chops in crisp panko breadcrumbs and deep-frying them until they are golden brown in color.

A

Tonkatsu

42
Q

Refers to thinly sliced raw fish or seafood. It can even refer to different types of raw meat.

A

Sashimi

43
Q

Is a Japanese dish featuring specially prepared rice and usually some type of fish or seafood, often raw, but sometimes cooked.

A

Sushi

44
Q

Are grilled chicken skewers made from bite sized pieces of meat from all different parts of the chicken.

A

Yakitori

45
Q

Is made by fermented soy beans in a special type of bacteria that is naturally produced in the human gastrointestinal tract.

A

Natto

46
Q

Is a Japanese staple made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture.

A

Tamagoyaki

47
Q

Is made by various meat, fish and vegetables then serving over steamed rice in large bowls.

A

Donburi

48
Q

Is a savory version of Japanese pancake, made with flour, eggs, shredded cabbage, and your choice of protein, and topped with a variety of condiments

A

Okonomiyaki

49
Q

Is freshwater eel. It has a rich, fatty flavor that lends itself well to grilling. Unagi is mostly popular during the summer months due to properties thought to increase stamina and heat tolerance.

A

Unagi

50
Q

Are made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. It is often served on a bamboo tray.

A

Soba noodles

51
Q

Are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier.

A

Udon

52
Q

Are a type of thin Japanese noodles made from wheat flour, with a mild flavor and delicate texture. They are usually served chilled with a soy-based dipping sauce, as well as in soups, salads, and stir-frys.

A

Somen noodles

53
Q

Is a Japanese noodle soup made with four basic components which is broth, tare (seasoning), wheat noodles, and toppings.

A

Ramen

54
Q

Refers to any of the four Japanese breeds of cattle – namely Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Any meat that produced from this breed is wagyu and the most desired wagyu is the Kobe beef.

A

Wagyu

55
Q

Is made by taking an assortment of vegetables and proteins then stewing them in a light broth seasoned with soy sauce and dashi in a large hot pot at the center of a table.

A

Oden

56
Q

Is a traditional Japanese soup made with dashi, miso paste, and any number of optional ingredients like vegetables, tofu, abura-age (deep-fried tofu pouches), fish, and seafood.

A

Miso soup

57
Q

Is thinly sliced beef and tender onions cooked in savory-sweet sauce. It is Japanese Beef Rice Bowl, a classic comfort food that has had its place in Japanese cuisine for over 150 years.

A

Gyudon

58
Q

These are the Japanese dessert

A

-Castella Cake
-Dorayaki
-Mochi

59
Q

These are the Japanese Beverages

A

Sake, Matcha

60
Q

These are the Japanese Seafood Dishes

A

Zuke, Tako Tamago, Fukagawa meshi, Kaisendon

61
Q

These are the Japanese Meat and Poultry Dishes

A

Gyoza, Karaage, Korokke, Japanese Curry

62
Q

Is usually the biggest meal and is usually served between 7am and 9am.

A
63
Q

Is usually a lighter meal and is usually served between 11am and 2pm.

A

Lunch

64
Q

Is usually the smallest meal and is usually served between 5pm and 8pm.

A

Dinner

65
Q

Are a common part of the Japanese diet.

A

Snacks

66
Q

Before eating, Japanese people say “itadakimasu,” a polite phrase meaning _____________ .

A

I receive this food.

67
Q

Is saved until the end of the meal, when it is eaten with the pickled vegetables.

A

A little rice

68
Q

After eating, people once again express their thanks for the meal by saying _______________ which literally means “it was quite a feast.”

A

Gochiso Sama Deshita

FSM221 - International Cuisine Reviewer (6 decks)

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