Food

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Across
  1. 2. the fifth taste, first identified by Japanese chemist Kikunae Ikeda
  2. 4. fermented soybeans with a sticky texture and strong flavor
  3. 7. round savory balls of batter filled with octopus pieces
  4. 10. soy sauce, also a style of ramen broth
  5. 11. young soybeans served steamed and salted in their pods
  6. 13. rice ball wrapped in nori, common convenience store staple
  7. 15. thinly sliced raw fish served without rice
  8. 16. casual Japanese pub where food and drinks are served together
  9. 18. skewered grilled chicken, a classic street and bar food
Down
  1. 1. fermented soybean paste used in soup and marinades
  2. 3. chewy rice cake made from pounded glutinous rice
  3. 5. rich pork bone broth style of ramen from Fukuoka
  4. 6. foundational Japanese stock made from kelp and bonito flakes
  5. 7. lightly battered and deep-fried seafood or vegetables
  6. 8. noodle soup, the most iconic Japanese comfort food
  7. 9. traditional Japanese confections served with tea
  8. 12. pan-fried dumplings filled with pork and cabbage
  9. 14. fish-shaped waffle cake filled with red bean paste
  10. 15. traditional Japanese rice wine, served hot or cold
  11. 17. finely ground green tea powder used in ceremonies and sweets