Japanese Food and Random Terminology

Question 1

Momiji

Answer 1

Japanese Maple. Momiji translates into ‘become crimson leaves’ or ‘baby’s hands’.

Question 2

Wakame

Answer 2

Seaweed or Kelp. Subtly sweet, strong in flavor, and used in many soups and stocks.

Question 3

Ponzu

Answer 3

Citrus infused Soy Sauce

Question 4

Sanbaizu

Answer 4

Standard sunomono dressing, made of rice vinegar, mirin, and soy sauce

Question 5

Mirin

Answer 5

Rice wine used in japanese cooking, very similar to sake, but with lower alcohol content and higher sugar content

Question 6

Togarashi/Shichimi

Answer 6

Seven flavored pepper spice (used in our 7 spice seared items).
Consists of: Ground red chili pepper, sansho (japanese pepper), roasted orange peel (chenpi), black sesame, white sesame, hemp seed, ground ginger, seaweed, and poppy seed.

Question 7

Karashi

Answer 7

Japanese mustard made from ground seeds and usually found in powder or paste form.

Question 8

Sake Kasu

Answer 8

The left over lees from sake production often used as a cooking ingredient.

Question 9

Bonito

Answer 9

A medium sized fish belonging to the mackerel and tuna family.

Question 10

Miso

Answer 10

A fermented paste made from rice, barley, or soybeans

Question 11

Saikyo Miso

Answer 11

A mild, sweet, and less sodium heavy version of miso.

Question 12

Agedashi

Answer 12

“fried and soaked in dashi stock”

Question 13

Dashi

Answer 13

A soup stock generally comprised two or more of the follow: dried kelp, dried bonito, dried shiitake mushroom, and/or dried anchovies.

Question 14

Batayaki

Answer 14

“sauteed in butter”

Question 15

Konbu

Answer 15

Kelp

Question 16

Kurobuta

Answer 16

Translates into ‘Black Pig’. A heritage bred Berkshire pig with a long history in Japanese cuisine.

Question 17

Nori

Answer 17

Dried seaweed, generally used in sushi rolls

Question 18

Karaage

Answer 18

A term referring to the style of cooking, in this case, lightly covered in flour and deep fried.

Question 19

Kakuni

Answer 19

Translates to “squared simmered”, and generally refers to braised pork belly (being that it is cut into squares, and simmered).

Question 20

Wasabi

Answer 20

True wasabi is a rhizome from the Japanese horse radish plant coveted for its clean spice.
Mass produced wasabi generally consists of horseradish, mustard flour, cornstarch, and food coloring.