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| one-pot cookery common in Japan: similar to fondue, diners cook their own food in a pot of stock heating on a dining table. |
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| raw fish, rice seasoned with vinegar, and often vegetables rolled in a wrapper like nori |
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| Mirinsweet rice wine used only for cooking |
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| fermented bean paste, used to flavor soups or sauces. |
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| marinated strips of beef grilled at table, a popular Korean dish |
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| Individual food items coated with a very light batter and deep-fried |
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| very pungent, spicy hot green horseradish dipping sauce served as a condiment with raw fish in Japan |
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| Spicy fermented cabbage mixture popular in Korea |
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| a thick wheat flower noodle popular in Japanese cuisine |
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| noodle made from buckwheat |
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| Japanese stockmade from dried bonito and dried kep, forms the fouondation for much Japanese cookery |
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| raw fish sliced thinly, served withou rice, accompanied by wasabi. |
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| Which of the following is NOT true of Japanese cuisine? |
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| ...meals end typically with sweet rice custads. |
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| Family style and all at once. |
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| The national grilled meat dish of Korea is |
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| The important contribution of the Portuguese to Korean cuisine was |
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| The preserved vegetables that are fermented while buried in jars are called: |
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| A rice bowl topped with meat and vetables is called. |
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| The major protein source in Korean cuisine is |
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| A Japanese lunchbox is called a |
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| beef that has extensive marbling and very expensive |
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| a pumpkin like squaash with green skin and deep orange flesh |
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| means delicious, savory, brothy, intricate, balance flavors. |
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| grilled meat accompanied by spicy peanut sauce commonly served in Indonesia |
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| Vegetarian food produce popular in Indonesia |
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| fish sauce used extensively in Thailand. |
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| Island in Indonesia famous for its spit roasted suckling pig |
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| spicy condiment used in Indonesia and Malaysia |
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| dish sauce used extensively in Vietnam |
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| rice noodle soup in a meat broth strongly flavored with cilantro, galice and nuoc mam, commonly eaten for breakfast in Viet |
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| sweet soy sauce used in Indonesia |
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| One of the few countries in Asia that was never ruled by a western nation is |
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| Which country tends to eat with their fingers |
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| Which country is known as the Spice Islands |
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| Baguettes, croissants and pate show up in the cuisine of |
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| The leading exporter of rice is this country |
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| The cooking method rarely seen in (Vietnam, Thailand, Japan,etc.) is |
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| The curries and various rice pancakes served in southern Vietnam reflect influence from |
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| What ingredienet functions to tone down the heat from the chili peppers used in sauces? |
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| a drink found in Vietnam during hot climate is |
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