REGIONAL SPECIALITIES

Question 1

Japanese cuisine is known for its emphasis on s_____ of food, quality of ingredients and p______.

Answer 1

Seasonality
presentation

Question 2

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.

Answer 2

1. specialities
   originating
   ingredients

Question 3

Traditional cooking methods avoid the use of o___ and f___, with a focus on featuring the d_____ flavors of the n_____ ingredients

Answer 3

oils
fats
delicate
natural

Question 4

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.

Answer 4

abundant
minimal
extensive
array
recipes
local

Question 5

[ 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.

Answer 5

1. northernmost
   four
2. fishing
3. crab
   scallop

Question 6

[ 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.

Answer 6

1. representative
2. neighboring
3. well known

Question 7

[ 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

Answer 7

1. second
2. soup
   wavy
3. double
   seafood
   pig

Question 8

[ 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

Answer 8

1. Pacific
   Sea coast
2. climate
   geography
   agriculture

Question 9

[ 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.

Answer 9

1. soybeans
   fermented
2. breakfast
   karashi
   tare sauce
   bunching onion
3. powerful
   strong
   slimy

Question 10

[ 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____.

Answer 10

1. encompasses ( bao gồm )
2. political
   cultural
   Nara
   Kobe

Question 11

[ 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_____.

Answer 11

1. rural
   hikes
   significance
2. floating
   frontier

Question 12

[ 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.

Answer 12

1. Wagyu
2. delicacy
   tenderness
   marbled
3. steak
   sashimi
4. three
   Matsusaka
   Yonezawa

Question 13

[ 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

Answer 13

1. third
   southwest
2. treasures
   natural

Question 14

[ 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

Answer 14

1. versatile
   one-pot
2. soy
   miso

Question 15

[ 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.

Answer 15

1. nutritious
   Fukuoka
   winter

Question 16

[ 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___.

Answer 16

1. southernmost
   Taiwan
   southwestern - most
   four
2. 160
   sizes
   temperatures
3. coral
   thrive ( phát triển mạnh )

Question 17

[ 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 ).

Answer 17

1. stir fry
   representative
2. tofu
   vegetable
3. spam
   Danish
   sprouts
   melon
4. Mainland

Question 18

[ 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.

Answer 18

1. belly
   simmered
   sweet
   savory
   Chinese
   braised ( om )
2. 1429 - 1879
   Royal

Question 19

[ OKINAWA ]
Rafute consists of the th___ most signature produce/products in Okinawa: pork, black s____, and awamori (dis____ liquor).

Answer 19

three
sugar

Question 20

[ 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.

Answer 20

1. tender
   melt-in-your-mouth
2. renders ( kết xuất )
   3.

Question 21

[ 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

Answer 21

1. Shojin
   plant -based
   vegetarian
   temples
2. monk ( tu sĩ )
   Indian
   China
3. 798 - 1185
   salty

Question 22

[ 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.

Answer 22

1. philosophy
   soshoku
   belief
   necessary
2. plain
   value

Question 23

[ 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.

Answer 23

1. simply
   taste
2. soup
   vegetables

Question 23

[ 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.

Answer 23

1. simply
   taste
2. soup
   vegetables