REGIONAL SPECIALITIES Flashcards
Japanese cuisine is known for its emphasis on s_____ of food, quality of ingredients and p______.
Seasonality
presentation
Japanese regional cuisine includes a vast array of regional s______ known as kyōdo ryōri in Japanese, many of them ori_____ from dishes prepared using local i_______ and traditional recipes.
- specialities
originating
ingredients
Traditional cooking methods avoid the use of o___ and f___, with a focus on featuring the d_____ flavors of the n_____ ingredients
oils
fats
delicate
natural
Due to an a_____ seafood supply, the traditional Japanese diet featured m_____ use of meat; however, modern Japanese cuisine includes an e_____ variety of popular meat dishes. Japanese cuisine offers a vast a____ of regional specialties that use traditional r_____ and l____ ingredients.
abundant
minimal
extensive
array
recipes
local
[ HOKKAIDO ]
1. Hokkaido is the n_____ island among the f____ major islands in Japan.
2. Hokkaido is also well known for its f____ industry.
3. Many tourists visit the island and enjoy fresh c___, urchin, s____ and other seafoods.
- northernmost
four - fishing
- crab
scallop
[ HOKKAIDO ] HOKKAIDO RAMEN: SAPPORO RAMEN 1. One of the most re______ types of Hokkaido.
2. Not only in Sapporo but in the n______ areas as well where you will find many Sapporo ramen shops.
3.This ramen is w___ k____ throughout Japan.
- representative
- neighboring
- well known
[ HOKKAIDO ] HOKKAIDO RAMEN: ASAHIKAWA RAMEN
1. The s_____ local Hokkaido ramen variety.
2. Asahikawa ramen’s traditional style is a s___ flavored with soy sauce, w___ noodles, and plenty of lard ( mỡ lợn ).
3. The base of the soup is known as a d____ soup as it is a combination of a s____ soup with a stock made from p__ bones and chicken bits
- second
- soup
wavy - double
seafood
pig
[ TOHOKU ]
1. With Japan’s longest Mountain Range as the border, the Tohoku region is divided into the P_____ coast area, the Japan S___ coast area, and the Sanriku area.
2. Taking advantage of the varying c____ and distinctive g_____, a_____ is one of the most thriving industries
- Pacific
Sea coast - climate
geography
agriculture
[ TOHOKU ] NATTÕ
1. A traditional Japanese food made from s_____ that have been f_____ with Bacillus subtilis var. natto.
2. It is often served as a b______ food. It is served with k____ mustard, soy or t____ sauce, and sometimes Japanese b_____ onion.
3. Nattō is often considered an acquired taste because of its p_____ smell, s_____ flavor, and sticky, sl___ texture.
- soybeans
fermented - breakfast
karashi
tare sauce
bunching onion - powerful
strong
slimy
[ KANSAI AND CHUGOKU ]
1. The Kansai region en_____ the Osaka Plain ( đồng bằng) and consists of seven prefectures ( quận) .
2. It used to be the p____ and c_____ center of Japan for many centuries and includes the cities of Kyoto, Osaka, N____ and K____.
- encompasses ( bao gồm )
- political
cultural
Nara
Kobe
[ KANSAI AND CHUGOKU ]
1. The less-traveled Chugoku region is full of r___ beauty, rewarding h____ and great historical si______.
2. With its well-known history and famed fl_____ shrine ( điện thờ) , it is hard to overlook Hiroshima, but this popular destination is merely the entry point of Japan’s less explored western fr_____.
- rural
hikes
significance - floating
frontier
[ KANSAI AND CHUGOKU]
1. Kobe beef is Wa____ beef from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo Prefecture of the Kansai region according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association.
2. The meat is a de______, valued for its flavor, te_____, and fatty, well m______ texture.
3. Kobe beef can be prepared as st____, sukiyaki, shabu-shabu, sa____, and teppanyaki.
4. Kobe beef is generally considered one of the t____ top brands (known as Sandai Wagyu, “the three big beefs”), along with Mat______ beef and Ōmi beef or Yo______ beef.
- Wagyu
- delicacy
tenderness
marbled - steak
sashimi - three
Matsusaka
Yonezawa
[ KYUSHU ]
1. Japan’s t____ largest island, located s_____t of the main island Honshu.
2. An early centre of Japanese civilization, Kyushu offers many historic tr_____, modern cities and na____ beauty
- third
southwest - treasures
natural
[ KUYSHU]
1. Motsunabe is a variety of nabemono, the ver_____ and hearty Japanese o___-pot dishes.
2. It consists of various pork, chicken, or beef offal ( nội tạng ) cooked in the flavorful s___ sauce or m____ broth alongside cabbage, garlic chives, and occasionally other ingredients
- versatile
one-pot - soy
miso
[ KYUSHU ]
This nu______ dish is believed to have originated in Hakata, a district in the city of Fu____ka, from where it spread to other parts of the country to become one of the favorite meals enjoyed during the cold w____ season.
- nutritious
Fukuoka
winter
[ OKINAWA ]
1. With the Nansei Islands as its so_____ tip, Okinawa Prefecture ( tỉnh lị ) is located between Ta_____ and Kyushu, the so______ most of Japan’s f____ main islands.
2. Okinawa comprises 1___ islands of varied s____ that dot a vast area of ocean and enjoys warm and pleasant tem______ throughout the year.
3. The warm Kuroshio current flows through the clear ocean waters of Okinawa, creating an environment in which co___, fish, and other sea creatures thr___.
- southernmost
Taiwan
southwestern - most
four - 160
sizes
temperatures - coral
thrive ( phát triển mạnh )
[ OKINAWA ] CHANPURŨ
1. Chanpurū is an Okinawan st__ f__ dish. It is considered the re_______ dish of Okinawan cuisine.
2. Chanpurū generally consists of t___ combined with some kind of veg_____, meat, or fish.
3. Luncheon meat (such as Sp___ or Da___ Tulip), egg, moyashi (bean sp____) and gōyā (bitter me___) are some other common ingredients.
4. Spam is not typically used in mai_____ Japan; but it is more common in Okinawa due primarily to the historical influence of its introduction by the US Navy ( hải quân hoa kỳ ).
- stir fry
representative - tofu
vegetable - spam
Danish
sprouts
melon - Mainland
[ OKINAWA ]
1. Rafute is a pork b___ dish slowly-si______ in sw___ and sa____ sauce, with an origin from a famous Ch____ dish called Dong Po Rou, Chinese br____ pork belly.
2. Rafute has been eaten in Okinawa since the Ryukyu Kingdom (14__–18___) when it was served as a form of Okinawan R___ Cuisine.
- belly
simmered
sweet
savory
Chinese
braised ( om ) - 1429 - 1879
Royal
[ OKINAWA ]
Rafute consists of the th___ most signature produce/products in Okinawa: pork, black s____, and awamori (dis____ liquor).
three
sugar
[ OKINAWA ]
1. The slow cooking process yields(mang lại) the most te___ and melt-__________texture.
2. While simmering, the fat r_____ and the pork belly soaks up all the delicious flavors.
3. The skin and fat of the pork belly become ge_______ that even chopsticks can break down the meat easily.
- tender
melt-in-your-mouth - renders ( kết xuất )
3.
[ BUDDHIST CUISINE ]
1. Sh___ ryori, or Buddhist cuisine, is a pl____-based, often ve_____ and vegan-friendly type of traditional food that can be found at certain te_____ and traditional Japanese restaurants across Japan.
2. It was originally part of a m____’s training routine and was brought into Japan from I___ and C___.
3. During the Heian Period (7__ - 11___), shojin ryori became more common in Japan, contrasting with the s___, dense flavors that were popular before
- Shojin
plant -based
vegetarian
temples - monk ( tu sĩ )
Indian
China - 798 - 1185
salty
[ BUDDHIST CUISINE ]
1. The core ph______ of Buddhist cuisine is so____: the be____ and practice of Buddhist monks of eating what is n_____ to survive.
2. Consuming pl___ food was also a means of reaching closer to the goals of Buddhism and learning the v___ of life.
- philosophy
soshoku
belief
necessary - plain
value
[ BUDDHIST CUISINE ]
1. Shojin ryori fits this bill, as it is prepared si_____, and for nutrition rather than t____.
2. Rice, s____, and a number of side dishes made up of ve_____ and t___ or soy, are part of a typical Buddhist cuisine course.
- simply
taste - soup
vegetables
[ BUDDHIST CUISINE ]
1. Shojin ryori fits this bill, as it is prepared si_____, and for nutrition rather than t____.
2. Rice, s____, and a number of side dishes made up of ve_____ and t___ or soy, are part of a typical Buddhist cuisine course.
- simply
taste - soup
vegetables
