Japanese Food

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Across
  1. 2. made by mixing together batter, sliced cabbage, and other savoury ingredients; spooning the mixture onto a hot plate; and then pan-frying as you would a pancake
  2. 3. thick, chewy, and traditionally made from wheat flour and brine water
  3. 4. flavoursome savoury dish of meat, potatoes and assorted vegetables simmered in soy sauce, sake, mirin and sugar
  4. 8. apanese omelette made by sequentially cooking and rolling up several layers of beaten egg
  5. 11. This salty delicacy is made by marinating the roe (fish eggs) of pollock and cod in any of a number of salty, savoury, and spicy seasonings
  6. 13. Made from a combination of miso paste (a traditional Japanese food made from fermented soy beans) and dashi broth
  7. 16. are small skewers of bite-size chicken pieces seasoned with salt or brushed with a sauce, or tare, of mirin rice wine, soy sauce, sake alcohol, and sugar
  8. 18. is made by coating pork chops in crisp panko breadcrumbs and deep-frying them until they are golden brown in colour
  9. 20. means ‘sweet bread’
Down
  1. 1. made by preparing (normally by simmering or frying) various meat, fish and vegetables and serving over steamed rice in large bowls (also called 'donburi')
  2. 5. noodle soup dish consisting of wheat noodles (also known as 'ramen noodles'), a savoury broth (soy sauce, salt, miso, and tonkotsu pork bone are the four main ramen broth bases) and toppings of meat, protein, and/or vegetables such as sliced pork, nori seaweed, spring onions, bamboo shoots, and others
  3. 6. raw fish or meat that has been expertly cut into thin slices and typically comes served with daikon radish, pickled ginger, wasabi and soy sauce
  4. 7. soy milk that has been coagulated, with the resulting curds being pressed into blocks
  5. 9. meat, fish, and/or vegetables that have been covered in a special tempura batter and deep fried until they become crunchy and pale gold in colour
  6. 10. Japanese nabemono hot pot dish most commonly enjoyed during the winter
  7. 12. made by fermenting soy beans in a special type of bacteria that is naturally produced in the human gastrointestinal tract
  8. 14. dish made with Japanese rice that has been seasoned with rice vinegar
  9. 15. made by taking an assortment of vegetables and proteins (including processed fish cakes, mochi rice cakes, boiled eggs, daikon radish, konjac yam and tofu), and stewing them in a light broth seasoned with soy sauce and dashi (a soup stock made from infusions of bonito fish flakes, kombu kelp seaweed, and/or other savoury ingredients) in a large hot pot at the centre of a table
  10. 17. yoshoku dish that was originally introduced to the Japanese by the British
  11. 19. known as ‘buckwheat noodles’