Japanese cuisine

Question 1

Japanese cuisine was strongly influenced by Korea and China, with rice being introduced
from Korea around 400 BC and soybeans and wheat arriving from China soon after.
• Religion has also played an important role in the history of Japan’s cuisine.
• When Buddhism became the official religion of Japan, the consumption of meat was
prohibited. And also the indigenous religion Shinto
• The Japanese tradition of preserving fish by fermenting it in boiled rice, known as “sushi”
(specifically, “nare-zushi” or “koshi-zushi”)

Answer 1

History of Japanese Cuisine

Question 2

apanese chefs have a deep respect for their ingredients, aiming to minimize waste and use
every part of the product where possible.
❖ This respect can be seen in the use of ingredients like fish, where bones, skin, and organs
are often repurposed into broths or other side dishes.
3 | P a g e
❖ Japanese cuisine is known for being nutritious and health-conscious. A traditional meal,
often consisting of rice, vegetables, fish, and miso soup, is balanced in terms of
carbohydrates, protein, and vitamins.
❖ The focus on fish and vegetables, along with small portion sizes and low use of heavy fats,
contributes to the healthy reputation of Japanese food.
❖ Japanese cuisine highly values seasonal ingredients. The concept of “shun” refers to foods
that are at their peak of freshness and flavor during specific seasons.
❖ Dishes often change according to the season, with spring bringing cherry blossoms and
bamboo shoots, summer focusing on cooling foods like chilled noodles, autumn
incorporating root vegetables and mushrooms, and winter embracing hot pots and hearty
soups.
❖ Meals in Japan are often accompanied by ritual and etiquette, such as saying
“Itadakimasu” before eating (meaning “I humbly receive”) and “Gochisousama deshita”
after finishing (meaning “Thank you for the meal”).
❖ This emphasis on ritual underscores the cultural value placed on meals as a shared,
respectful experience.

Answer 2

Japanese food aspects

Question 3

Before beginning a meal, it is customary to say “blank,” which translates to “I
humbly receive.” This phrase expresses gratitude for the food and the efforts of those who
prepared it. It is a polite gesture, said while slightly bowing your head.

Answer 3

Itadakimasu

Question 4

It is customary to wait for everyone to be served before taking the first drink, and to say
“Blank” (cheers) together before starting.

Answer 4

Kanpai

Question 4

After finishing the meal, it is polite to say “blank,” which means “Thank
you for the meal.” This phrase expresses appreciation for the food and those who prepared
it. It is also a signal that you have finished eating.

Answer 4

Gochisousama deshita,

Question 5

5 things to remember:

Answer 5

5 things to remember:
• Both hands above the table
• Bring the food to you
• Support with your spare hand
• Cover your mouth
• Use your hands

Question 6

Eating manners

Answer 6

1. Don’t pass food from chopstick to chopsticks
2. Don’t leave chopsticks sticking upright in a bowl of rice.
3. Don’t point at someone with chopsticks.

Question 7

The 5 Basic Seasonings in Japan

Answer 7

Sato
Shi-shio
Su-su
Se-sheyou
So-miso

Question 8

7 Other Essential Seasonings for Japanese Kitchens

Answer 8

Mirin
Sake
Dashi
Mentsuyu
Wasabi
Japanese mayonaise
Shoga

Question 9

is often the first seasoning added to a dish, as it dissolves quickly and blends well
with other ingredients. It adds sweetness and balances the natural flavors of vegetables,
fish, and meat.

Answer 9

Sa-to sugar

Question 10

a key ingredient in Japanese cuisine, helping to enhance and bring out the natural
flavors of the ingredients. Japanese dishes often use sea salt or blank for a subtle briny taste.

Answer 10

Shi-shio salt

Question 11

adds tanginess and acidity to dishes, balancing sweet and salty flavors. In
Japanese cuisine, rice vinegar (komezu) is most commonly used

Answer 11

Su-su vinegar

Question 12

Soy sauce is a cornerstone of Japanese seasoning, made from fermented soybeans, wheat,
and salt. It provides umami, the savory depth of flavor, as well as saltiness.

Answer 12

So-sheyou soysauce

Question 13

is a fermented soybean paste that adds rich umami and a slight sweetness or saltiness,
depending on the type. It’s used in a variety of dishes, from miso soup to sauces and
marinades.

Answer 13

So-miso fermented soy paste bean

Question 14

is a sweet rice wine used in cooking to add mild sweetness and a glossy finish to
dishes. It balances the salty flavors of soy sauce and other seasonings, making it a key
ingredient in teriyaki sauces, nimono (simmered dishes), and glazes for fish and meats.

Answer 14

Mirin(sweet rice wine)

Question 15

is another important rice wine used in cooking, adding subtle umami and enhancing
the flavors of dishes. It is often used in marinades to tenderize meat, in soups to bring out
the richness of the broth, and in seafood dishes to neutralize strong odors.

Answer 15

Sake(Japanese Rice Wine)

Question 16

is the base of many Japanese dishes and provides a delicate umami flavor. Made
from kombu (kelp) and katsuobushi (bonito flakes) or shiitake mushrooms, dashi is used
as a foundation for soups, broths, and stews like miso soup, ramen, and simmered
dishes.

Answer 16

Dashi(Japanese Soup Stock)

Question 16

is a versatile sauce made from a blend of soy sauce, dashi, mirin, and sugar. It
is commonly used as a soup base for soba, udon, and somen noodles, or as a dipping sauce
for tempura. Mentsuyu can also be diluted with water or dashi depending on its intended
use.

Answer 16

Mentsuyu(Noodle Soup Base)

Question 17

is a spicy, pungent paste made from the wasabi plant, often served with sushi and
sashimi. It provides a sharp heat that complements raw fish and cleanses the palate. Wasabi
is also used as a flavoring for various sauces and dressings in modern dishes.

Answer 17

Wasabi (Japanese Horseradish)

Question 18

: A Japanese dish consisting of vinegared rice paired with various ingredients such as
fresh raw fish (like tuna or salmon), seafood, vegetables, or even egg. It’s typically served
with soy sauce, wasabi, and pickled ginger.

Answer 18

Sushi

Question 18

A comforting bowl of wheat noodles served in a rich broth, which can be soy
sauce, miso, or pork-based. It’s topped with various ingredients like sliced pork, soft-boiled
eggs, seaweed, bamboo shoots, and green onions.

Answer 18

Ramen

Question 19

A comforting bowl of wheat noodles served in a rich broth, which can be soy
sauce, miso, or pork-based. It’s topped with various ingredients like sliced pork, soft-boiled
eggs, seaweed, bamboo shoots, and green onions.

Answer 19

Ramen

Question 20

Lightly battered and deep-fried seafood or vegetables. The batter is crisp and
airy, giving a delightful crunch with each bite. It’s commonly served with a dipping sauce
made from soy sauce, dashi, and mirin.

Answer 20

Tempura

Question 20

Japanese dumplings filled with ground pork, cabbage, garlic, and ginger. They’re
typically pan-fried to create a crispy bottom and then steamed for a tender top, served with
a tangy dipping sauce made of soy sauce and vinegar.

Answer 20

Gyoza

Question 21

Round, ball-shaped snacks filled with pieces of octopus, tempura scraps, and
green onions. They’re crisp on the outside and gooey inside, drizzled with a savory sauce
and mayonnaise, then topped with bonito flakes and seaweed.

Answer 21

Takoyaki

Question 21

A traditional Japanese soup made from fermented soybean paste (miso), dashi
broth, and typically containing tofu, seaweed, and green onions. It’s light, umami-rich, and
a common side dish in Japanese meals.

Answer 21

Miso soup

Question 22

A savory Japanese pancake made with flour, eggs, shredded cabbage, and
various toppings like pork, shrimp, or cheese. It’s cooked on a griddle and served with
okonomiyaki sauce, mayonnaise, seaweed flakes, and bonito flakes.

Answer 22

Okinomiyaki

Question 23

Thick, chewy wheat noodles typically served in a mild soy or dashi broth. Udon can
be enjoyed hot or cold and topped with tempura, green onions, seaweed, or a soft-boiled
egg.

Answer 23

Udon

Question 24

A simple yet hearty bowl of rice topped with thinly sliced beef and onions
simmered in a sweet and savory sauce made from soy sauce, mirin, and dashi. It’s often
garnished with pickled ginger and a soft-cooked egg.

Answer 24

Gyudon

Question 25

Bite-sized pieces of marinated chicken, usually flavored with soy sauce, ginger,
and garlic, then coated in a light flour or potato starch coating and deep-fried to crispy
perfection.

Answer 25

Karaage

Question 26

A Japanese pork cutlet that’s breaded with panko breadcrumbs and deep-fried.
It’s typically served with a tangy tonkatsu sauce, cabbage, and sometimes rice or miso soup
on the side.

Answer 26

Tonkatsu