Across
- 2. an edible kelp that is typically dried and aged and used especially in Japanese cooking as a seasoning in soup stock
- 5. dried laver seaweed pressed into thin sheets
- 7. an edible brown seaweed
- 8. "medium sized roll" in Japanese
- 9. a fermented paste that is used especially in Japanese cuisine, that consists chiefly of soybeans, salt, and usually grain
- 10. Japanese soup stock
Down
- 1. a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form
- 3. "thin roll" in Japanese
- 4. a condiment that is prepared from the ground thick pungent greenish rhizome of an Asian herb
- 6. made from fermented rice