Japanese Food

1. Made from glutinous rice flour, this is __ extremely common Japanese dessert
3. Otherwise known __ 'buckwheat noodles', it is another one of the three main varieties of noodles eaten in Japan
6. A salty delicacy, cod roe is marinated __ salty and spicy seasonings
8. Slices of meat or vegetables that have been covered in a special batter and deep fried _____ they become crunchy and pale gold in colour
10. One of the three main noodle varieties eaten ___ Japan, it is thick and chewy and can be served both hot or cold
11. Japanese rice seasoned ______ rice vinegar and wrapped in seaweed
12. Bright green, immature soybeans that are harvested and served _______ the beans have hardened
13. Round, doughy balls cooked __ a hot plate and stuffed with octopus
14. Triangular mounds of rice stuffed ____ filling

2. Comforting and creamy, this steamed, savoury egg custard is made by pouring seasoned, beaten eggs _____ tiny cups filled with meat and vegetables
4. Small skewers __ meat seasoned with a special sauce
5. Raw fish or meat that has been expertly cut ____ thin slices and served cold
7. Savoury moon-shaped dumplings stuffed with a minced mixture __ savoury fillings
9. A noodle soup dish consisting of wheat noodles, a savoury broth, and topped _____ meat