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