UNIT 6 East Asian Cultures

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Across
  1. 4. Japanese dumplings filled with ground meat and vegetables, typically pan-fried and served with a dipping sauce.
  2. 7. A Japanese dish consisting of vinegared rice topped with raw fish, seafood, or vegetables.
  3. 8. Korean spicy paste made from fermented soybeans and chili paste, often used as a condiment for grilled meat or as a dip for vegetables.
  4. 9. Japanese-style packed meal usually consisting of rice, fish or meat, pickled vegetables, and other accompaniments, served in a partitioned box.
  5. 10. Cantonese-style small dishes served in steamer baskets or on small plates, including dumplings, buns, rolls, and other savory or sweet snacks.
  6. 14. Thinly sliced raw fish or seafood, served without rice, often accompanied by soy sauce, wasabi, and pickled ginger.
  7. 15. Japanese dish of battered and deep-fried seafood, vegetables, or meat.
  8. 17. Japanese noodle soup dish typically served in a flavorful broth with various toppings such as sliced pork, eggs, seaweed, and green onions.
Down
  1. 1. Japanese hot pot dish where thinly sliced meat and vegetables are cooked in a boiling broth, then dipped in sauces before eating.
  2. 2. Taiwanese tea-based drink mixed with milk or fruit flavors and served with chewy tapioca pearls.
  3. 3. Korean grilled marinated beef, usually served with rice and often wrapped in lettuce leaves.
  4. 5. Japanese savory pancake made with a batter of flour, eggs, shredded cabbage, and various toppings like pork, seafood, and green onions, often drizzled with a sweet and savory sauce.
  5. 6. Soup: Traditional Japanese soup made from fermented soybean paste (miso), often containing tofu, seaweed, and green onions.
  6. 7. Japanese noodles made from buckwheat flour, often served chilled with a dipping sauce or in a hot broth.
  7. 11. Korean mixed rice dish topped with assorted vegetables, meat (often beef), a fried egg, and spicy chili paste.
  8. 12. Korean fermented cabbage (or other vegetables) seasoned with chili pepper, garlic, ginger, and other spices.
  9. 13. A communal East Asian dish where ingredients like thinly sliced meat, vegetables, and noodles are cooked in a simmering pot of broth at the dining table.
  10. 16. Thick Japanese wheat noodles served in a broth, often with toppings like tempura, tofu, or vegetables.