Across
- 6. large clay oven with a small opening on the top
- 7. korean clear rice wine
- 8. thinly sliced, raw seafood
- 11. round-bottom cooking pan
- 12. flat, heavy, iron griddle used for roasting spices and preparing breads
- 13. chicken roasted in a tandoor, marinated with yogurt and spices
- 14. summer drink of yogurt, water, and flavoring
- 16. knife with angles on both sides, used to cut fish
- 18. japanese soup containing rice cakes
- 19. broth flavored with fish stock, miso paste and a variety of vegetables
- 20. sweet rice liquor used only for cooking and dipping
- 23. small rolls of vinegar-flavored rice served with seafood, vegetables or eggs
- 24. seafood and vegetables deep fried in a light, cold batter
- 25. root vegetable which is grated into a green paste
Down
- 1. fried or baked pastry with a savory flavor
- 2. stir fry in a wok, leftover vegetables and meats
- 3. dishes quickly cooked at a high temperature
- 4. dark-colored flavoring liquid, made by soy beans
- 5. long chopsticks for stirring and frying
- 9. thick soybean paste fermented with different types of grains
- 10. thin, dried seaweed sheets, commonly used in sushi
- 15. refined wheat flour flatbread baked in a tandoor
- 17. flatted wooden, which is used to dish out rice
- 21. rice-based dish with chicken, fish, eggs or vegetables
- 22. amber-colored, made from glutinous rice