Exam 12: Japan and Korea

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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