ORIGIN AND BACKGROUND Flashcards
[ JAPANESE CUISINE]
encompasses the r____ and t_____ foods of Japan, which have developed through centuries of p_____,
e_____, and s_____ changes.
- Regional
- traditional
- political
- economic
- social
[JAPANESE CUISINE]
1. S______ is common, often grilled, but also served r____ as sashimi or in sushi.
2.Seafood and vegetables are also de_____ in a light batter, as tempura.
3. Apart from rice, staples ( nguyên vật liệu chưa chế biến) include n_____, such as soba and udon.
4. Japan also has many simmered ( ninh nhỏ lửa) dishes such as fish products in br_____ called oden, or beef in sukiyaki and nikujaga.
- seafood
raw - deep - fried
- noodles
- broth
[JAPANESE CUISINE]
1. In 2___1, Japan overtook F_____ to become the country with the most __-starred Michelin restaurants
2. As of 2018, the capital T____ has maintained the title of the city with the most 3 starred restaurants in the world.
- 2011
France
3 - starred - Tokyo
[ FOOD STAPLES]
1. While r__ is common to most A____ cuisines, different varieties are popular in the various regions.
2. Gl____ rice is ing____ in the culture, religious tradition and national identity of L_____.
3. Basmati rice is popular in the Indian sub______.
4. Jasmine rice is often found across S______ Asia
5. Long-____ rice is popular in China and short-_____ in Japan and Korea.
- rice
Asian - Glutinous
ingrained
Laos - subcontinent
- Southeast
- Long - grain ( gạo hạt dài)
short - grain ( gạo hạt ngắn)
[FOOD STAPLES]
1. Rice is a s____ in Japanese cuisine. Wheat and so_____ were introduced shortly after rice. All three act as staple foods in Japanese cuisine today.
2. During the K___ period, Buddhism ( phật giáo) became the official r_____ of the country. Therefore, eating meat and fish was pr_____.
3. In 6____ AD, Emperor Tenmu prohibited the eating of horses, dogs, monkeys, and chickens.
- staple
soybeans - Kofun
religion
prohibited - 675
[ FOOD STAPLES ]
In the ___th and __th centuries, many emperors continued to prohibit ki____ many types of animals. The number of regulated ( quản lí) meats increased significantly, leading to the b______ of all mammals except whale, which were categorized as f____.
8th
9th
Killing
banning
Fish
[ PROTEIN CONSUMPTION ]
1. Due to the lack of meat products Japanese people minimized spice u______.
2. Spices were rare to find at the time.
3. Spices like p___ and g_____ were only used in a m_____ amount.
4. In the absence of meat, fish was served as the main pr____, as Japan is an i_____ nation.
- utilization( sự sử dụng)
- pepper
garlic
minimalist - protein
island
[ PROTEIN CONSUMPTION ]
1. Fish has influenced many i___ Japanese dishes today.
2. In traditional Japanese cuisine, oil and f__ are usually avoided within the cooking process, because Japanese people were trying to keep a h_____ lifestyle.
- iconic
- fat
healthy
[ PROTEIN CONSUMPTION ]
1. Preserving fish became a s_____
2. Sushi was originated as a means of preserving fish by f_____ it in boiled rice ( cơm).
3. Fish that are salted and then placed in rice are preserved by l___ a___ fermentation, which helps prevent the proliferation ( sự sinh sôi) of the b_____ that bring about putrefaction ( sự thối rữa).
4. During the __th century, advancement and development helped s_____ the fermentation of sushi to about ___ to ____ weeks.
- sensation
- fermenting ( lên men)
- lactic acid
bacteria - 15th
shorten
1 to 2 weeks
[ PROTEIN CONSUMPTION ]
1. Sushi thus became a popular s___ food and m___ entrée, combining fish with rice.
2. During the Edo period (mid-___th century), sushi without f______ was introduced.
3. Sushi was still being consumed without fermentation till the end of the ___th century when hand-r____ and n___-type sushi was invented.
- snack
main - 15th
fermentation - 18th
hand - rolled
nigri - type
