Deck 12: Japan and Korea

Question 1

Which neighboring country provided the first actual inhabitants for the Japanese islands?

A) Korea
B) Thailand
C) China
D) Singapore

Answer 1

Korea

Question 2

What ingredients were added to the Japanese kitchen thanks to Chinese influences dating back to 400 AD?

A) Tomatoes and sweet peppers
B) Chile peppers and peanuts
C) Ginger and turmeric
D) Soy sauce and tea

Answer 2

Soy sauce and tea

Question 3

What type of dishes is prescribed by Buddhist beliefs throughout Japan and Korea?

A) Vegetarian dishes
B) Seafood dishes
C) Meat and seafood dishes
D) Pickled meats and seafood

Answer 3

Vegetarian dishes

Question 4

Which of the following provides the most protein to the average Japanese and Korean diet?

A) Pork
B) Seafood
C) Tofu
D) Beef

Question 5

What grain was first grown in Korea as early as 3,500 BC?

A) Wheat
B) Corn
C) Millet
D) Rice

Question 6

What foods did Chinese invaders in North Korea introduce to the people living there?

A) Pigeon and quail
B) Lamb and goats
C) Cattle and pigs
D) Bananas and sweet potatoes

Question 7

Which European nation introduced chili peppers to Koreans which dramatically changed the way they eat?

A) Spain
B) France
C) Portugal
D) Germany

Question 8

What geological properties of the waters between Korea and Japan are responsible for the great variety of seafood that is available there?

A) Warm and cool ocean currents blend there.
B) Deep ocean currents
C) Shallow ridges and deep inclines
D) They are still full of underwater active volcanoes producing warm waters year round.

Question 9

What popular vegetable is eaten in Japan and Korea and comes from the sea?

A) Ocean cabbage
B) Water chestnuts
C) Seaweed
D) Underwater mushrooms

Question 10

As in China, the preparation known as Nabémono asks the guests to cook their own foods by doing what?

A) Marinating them with fresh squeezed citrus juice
B) Frying them in small woks
C) Dipping them in a pot of boiling stock set in front of the guests
D) Grilling them on open flames

Question 11

What vegetable is traditionally used to make the fermented Korean kimchi?

A) Baby corn
B) Onions and ginger
C) Okra
D) Cabbage

Question 12

What gives Kobe beef that are raised in northern Japan their delicate texture and rich flavor?

A) They are killed while still young and tender.
B) They are pampered with beer and messages.
C) The high altitude where they graze
D) They are fed high quality grains and corn.

Question 13

What are the two types of proteins consumed the most by Japanese and Koreans?

A) Tofu and seafood
B) Beef and chicken
C) Duck and geese
D) Pork and lamb

Question 14

What type of rice is preferred by most Koreans and Japanese because it can be eaten easily using chopsticks?

A) Brown rice
B) Long grain rice
C) Short-grained rice
D) Wild rice

Question 15

How could you classify the majority of cooking found in Japan?

A) Heavy and fatty
B) Spicy and hot
C) Sweet and sour
D) Light and simple

Question 16

Seafood, tofu, soup, a variety of other dishes, fresh and pickled vegetables, and steamed rice form a typical Japanese meal.

Question 17

Japanese udon noodles are made from wheat flour while soba noodles are made from buckwheat flour.

Question 18

Two seasonings used in Japanese kitchens derived from soybeans include miso and sho-yu (soy sauce).

Question 19

Tempura is a technique from Korea that calls for grilled meats to be immersed in highly seasoned marinades after cooking them for a while.

Question 20

Yakitori are pieces of seafood which are grilled and then basted with a spicy sauce.