Japanese Cuisine

3. made and fermented from soy beans, wheat, and salt that is used to add flavor to many dishes; soy sauce
4. a root plant with a pleasant aroma and a sharp, fiery flavor; it is usually served as a condiment with sashimi and sushi
6. the traditional staple diet of sumo wrestlers
8. think wheat noodles
9. thin, grayish-brown noodles containing buckwheat flour
11. grilled fish
13. a single-portion takeout of home-packed meal
14. made from white rice formed into triangular or oval shapes and often wrapped in seaweed
16. sweet rice cake made of glutinous rice pounded into paste and molded into the desired shape
17. Chinese-styled wheat noodles served in a meat stock broth
18. the Japanese name for edible seaweed; often used for making onigiri

1. a Japanese dish of seafood or vegetables that have been battered and deep fried
2. cooked rice combined with raw fish or other seafood
5. Japanese style meat hot pot where pieces of thinly sliced meat, seafood, vegetables mushrooms, and tofu are cooked by dipping them into a hot soup
6. a dish made by pouring green tea, dashi, or hot water over cooked rice
7. pork cutlet
10. raw seafood
11. skewered grilled chicken pieces seasoned with salt or sauce
12. similar to udon, but are much thinner than udon and soba
15. steamed white rice