Question 1

Formal Japanese dinner service is known as:&#10;A)Kaiseki&#10;B)Shippoku&#10;C)Yakitori&#10;D)Shojin ryori

Accepted Answer

Kaiseki is a multi-course traditional Japanese dinner that is served in a formal setting with great attention to detail in presentation, flavor, and seasonal ingredients. Shippoku is a more relaxed style of dining that combines Japanese and Chinese cuisine. Yakitori refers to grilled skewered chicken and shojin ryori is a type of vegetarian cuisine served in Buddhist temples.

Question 2

The difference between tamari and shoyu is:&#10;A)Shoyu is brewed with seaweed&#10;B)Tamari is brewed with wheat&#10;C)Tamari is brewed with adzuki beans&#10;D)Shoyu is brewed with wheat

Accepted Answer

The difference between tamari and shoyu is that shoyu is brewed with wheat, while tamari is brewed without it.

Question 3

Sukiyaki is made with what protein?&#10;A)Beef&#10;B)Fish&#10;C)Chicken&#10;D)Tofu

Accepted Answer

Sukiyaki is traditionally made with thinly sliced beef.

Question 4

The rice eaten in Japan is:&#10;A)Brown rice&#10;B)Short grain sticky rice&#10;C)Long grain rice&#10;D)Sushi rice

Accepted Answer

Short grain sticky rice is the most commonly eaten rice in Japan and is used for a variety of dishes, including sushi, onigiri, and donburi. Brown rice and long grain rice are also available, but are not as widely consumed as the short grain variety. Sushi rice is a type of short grain sticky rice that is specifically seasoned and used for making sushi.

Question 5

The major protein in Japanese cuisine is;&#10;A)Tofu&#10;B)Kobe beef&#10;C)Chicken&#10;D)Fish

Accepted Answer

Fish is the major protein in Japanese cuisine due to the country's abundance of coastal waters and traditional fishing practices. Seafood such as salmon, tuna, and mackerel are commonly used in dishes like sushi and sashimi, and fish broth is a base for many soups and sauces. While tofu and chicken are also commonly used, they do not hold the same cultural significance or ubiquity in Japanese cuisine as fish. Kobe beef, while popular, is a luxury item and not a staple protein in most Japanese dishes.

Question 6

Sushi is:&#10;A)Raw fish&#10;B)Seaweed wrapped rice&#10;C)Vinegar rice&#10;D)Wasabi rice

Accepted Answer

Sushi primarily refers to the vinegared rice, which is the essential component of sushi dishes.

Question 7

The wooden basket used to make sushi rice is:&#10;A)Hangiri&#10;B)Nigiri&#10;C)Donabe&#10;D)Kushi

Accepted Answer

Hangiri is the traditional wooden sushi rice bowl used for cooling and mixing rice vinegar into cooked rice. It is an essential tool for making perfect sushi rice.

Question 8

Udon noodles are made with:&#10;A)Rice flour&#10;B)Wheat flour&#10;C)Soybeans&#10;D)Buckwheat flour

Accepted Answer

Udon noodles are made with wheat flour, which gives them their chewy texture. Rice flour is used to make rice noodles, soybeans are used to make soy noodles, and buckwheat flour is used to make soba noodles.

Question 9

Dashi is a basic stock made from seaweed and:&#10;A)Soy&#10;B)Bonito flakes&#10;C)Rice&#10;D)Fish bones

Accepted Answer

Dashi is traditionally made from kombu (a type of seaweed) and katsuobushi (dried, fermented, and smoked bonito flakes). This combination creates a savory, umami-rich stock that is essential to many Japanese dishes. While some variations of dashi may include other ingredients like soy sauce or mirin, bonito flakes are the primary ingredient.

Question 10

Chanoyu is the:&#10;A)Breed of steer which produces Kobe beef&#10;B)Japanese tea ceremony&#10;C)Name for tea&#10;D)The name of a Japanese knife

Accepted Answer

Chanoyu is the Japanese tea ceremony, which is a traditional ritual for preparing and serving matcha (powdered green tea). It involves specific movements, utensils, and procedures, and is often considered a form of art and philosophy.

Deck 4: Cuisine of the British Isles