WHAT is THIS?

Question 1

Haiga

Answer 1

Rice Germ

Question 2

Morimoto Sushi Rice

Answer 2

2 Different types of Rice both grown in California:

50% Akita-Komachi and 50% Koshi-Hikari (known for balanced stickiness)

Question 3

Dashi

Answer 3

Stock made with Bonito flake and koji

Question 4

Kewpie Mayonnaise

Answer 4

Kewpie is a smoother, creamer mayonnaise, and it’s made with rice vinegar rather than distilled vinegar.

Question 5

Mitsuba

Answer 5

Japanese Parsley

Question 6

Morimoto Seven Spice

Answer 6

paprika,
chili powder, 
cayenne pepper, 
cumin, 
ginger, 
coriander, 
black peppercorn

Question 7

Koji

Answer 7

A type of rice yeast used primarily for fermentation purposes.

Question 8

Carbonara

Answer 8

Carbonara is a traditional Italian dish created in

the mid-20th century. Egg is an integral part of the dish because it acts as a sauce imparting richness to the dish.

Question 9

Poha Berry

Answer 9

= Goose Berry. Makes up the “ Goose” component of the Duck Duck Goose entree. This is a popular berry in Hawaii, the fuzzy-leaved bush produces about 1” berries with smooth, waxy orange skin. This tangy sweet fruit tastes like a mixture of pineapple and strawberry and is covered with a lantern-shaped husk.

Question 10

Garam Masala

Answer 10

Typical Ingredients for a garam masala:
Black peppercorns, 
mace, 
cinnamon, 
cloves, 
brown cardamom, 
nutmeg, 
green cardamom. 
However, others can be used.

Question 11

Nuka

Answer 11

The brown husk from the rice grain.

Question 12

Mitsuba

Answer 12

Japanese Parsley

Question 13

Negi

Answer 13

Japanese Scallion

Question 14

Yuzu

Answer 14

Japanese Citrus. Best described as a Meyer Lemon crossed with a Mandarin Orange.

Question 15

Yuzu Kosho

Ishi Yaki Buri Bop

Answer 15

Blended into paste form:
Yuzu Zest,
garlic,
chile, (usually green chiles)
salt. 

It adds aromatic acidity (and some heat) to rice dishes, noodle soups, fish, and chicken.

Question 16

Saikyo Miso

Answer 16

A sweet white miso that is believed to be originated in Kyoto.

Question 17

Kombo (Kombu)

Answer 17

Dried Kelp

Question 18

Hamakua Mushrooms

Answer 18

These Mushrooms are a specialty and exotic mushroom, grown in a mixture of corn cob, wheat bran, and grandis eucalyptus saw dust. This mixture is called substrate and the mushrooms are carefully cultivated to grow out of a bottle. This method was originally developed in Japan.

Question 19

Wondra Flour

Crispy Whole Fish

Answer 19

Wondra flour is an ingredient sometimes called for in baking recipes, mostly in some pie crust and tart crust recipes that promise a flaky and tender crust. It is actually a brand name for a type of instant flour and, because the brand is so widespread, the name Wondra tends to be used in recipes.

Question 20

Mirin

Answer 20

A Japanese cooking wine.

Question 21

Yamamomo

Answer 21

Japanese Mountain Peach

Question 22

Togarashi

Answer 22

Togarashi is a Japanese spice blend (schichimi) with red pepper, dried seaweed, black and white sesame seeds, ginger.

Question 23

Kuromame

Answer 23

Japanese Sweet Black Bean

Question 24

Tamari

Answer 24

Gluten-free soy sauce.

Question 25

Tuile

Answer 25

A crisp wafer formation of ingredients by way of cooking.

Gyoza Tuile= potato starch, flour, water.
Parmesan Tuile= Parmesan cheese

Question 26

Scallop Rice Congee

Kakuni

Answer 26

Sushi rice,
chicken bouillon,
sake soaked Dried scallop
(note for shellfish allergy), 
scallion oil, 
water

Question 27

Gobo

Burdock root

Answer 27

Burdock is a hard starchy root vegetable

similar to potato with a much lower water content.

Question 28

Aonori

Answer 28

Dried seaweed

Question 29

Chevril

Answer 29

a plant of the parsley family, with small white flowers and delicate fernlike leaves that are used as a culinary herb.