Terms

Question 1

Nabedashi

Answer 1

Soy, mirin, dashi

Question 2

Makanai oil

Answer 2

Garlic, onion, cottonseed oil

Question 3

Nikiri

Answer 3

Soy, saké, mirin, dashi

Question 4

Sudachi

Answer 4

Sour mandarin, tokushima, round green, ponzu

Question 5

Tai fish

Answer 5

Red seabream

Question 6

Kinme

Answer 6

Red snapper/bigeye snapper

Question 7

Dashi

Answer 7

Konbu and bonito flakes

Question 8

Kanpachi

Answer 8

Greater amberjack

Question 9

Hamachi

Answer 9

Japanese amberjack

Question 10

Ichimi

Answer 10

Ground dried red chili peppers

Question 11

Togarashi

Answer 11

Chili pepper

Question 12

Ponzu

Answer 12

Mirin, rice vinegar, fish flakes, citrus, kelp

Question 13

Mizuna

Answer 13

Japanese mustard green

Question 14

Bottarga

Answer 14

Salted and cured fish roe, either from mullet or tuna, excellent over pasta

Question 15

Kabu turnips

Answer 15

Japanese white turnips

Question 16

Myoga

Answer 16

Young Japanese ginger

Question 17

Wakame

Answer 17

Mildly sweet sea vegetable/seaweed

Question 18

Sunomono

Answer 18

Light salad made with a sweet and sour vinaigrette

Question 19

Amaze

Answer 19

Sweet vinegar

Question 20

Chikuwa

Answer 20

Fish cake

Question 21

Goma

Answer 21

Sauce made from white sesame, soy, and sugar

Question 22

Neboshi

Answer 22

Dried anchovy

Question 23

Asatsuki chives

Answer 23

Stronger than regular, aroma comparable to garlic

Question 24

Dobin

Answer 24

Teapot