CSCA - Japan
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each of the black spaces below before clicking
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| show | Used in Japan for take-out food. A lacquered wooden box with compartments of various sizes filled with Tempura, sushi, rice, salad, teriyaki, gyoza and other varieties of dishes.
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| DASHI | show 🗑
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| GARI | show 🗑
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| show | Gunken means boat. This is sushi that is rolled and then an indentation is made in the rice and filled with soft toppings that otherwise might fall off, such as roe.
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| show | The traditional Japanese multi-course meal.
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| show | Dried bontio flakes that are used as a flavoring agent when making dashi.
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| KOMBU (KONBU) | show 🗑
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| show | Bamboo mat used to roll sushi.
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| show | “Maki” means roll. This is the basic name for sushi.
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| MIRIN | show 🗑
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| show | A savory paste made from fermented soybeans. It is used in soups, marinades, and a wide range of sautéed dishes.
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| NIGIRIZUSHI | show 🗑
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| show | Best known of the seaweeds used in Japanese cooking. It is used as a wrapper for sushi, a garnish, a variety of snacks, and as tiny crisp crackers. It is rich in Vitamins A, D, and B12.
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| SAKE | show 🗑
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| show | Japanese soy sauce made from an extract of soybeans, wheat, barley, salt, malt, and water.
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| TEMPURA | show 🗑
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| TEPPANYAKI | show 🗑
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| TOFU | show 🗑
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| show | The finest raw fish and seafood are garnished with crisp shavings of Daikon radish and then dipped in soy and wasabi.
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| SOBA | show 🗑
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| UDON | show 🗑
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| WASABI | show 🗑
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| show | Traditional Japanese delicate sweets.
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| show | Term for broiled or grilled foods such as Teriyaki, where the ingredients are first marinated in soy and Mirin.
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