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CSCA - Japan

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Term
Definition
BENTO BOX   show
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show Japanese soup stock made from kombu (seaweed) and katsuobushi (dried bonito flakes), which are stained out before the dashi is used. It is a staple of Japanese cooking.  
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GARI   show
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GUNKENMAKI   show
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KAISEKI RYORI   show
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show Dried bontio flakes that are used as a flavoring agent when making dashi.  
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KOMBU (KONBU)   show
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MAKISU   show
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show “Maki” means roll. This is the basic name for sushi.  
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MIRIN   show
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MISO, AKA MISO, or RED MISO   show
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show The most common type of sushi. It is simply an oval of rice topped with wasabi and a slice of fish or egg.  
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show Best known of the seaweeds used in Japanese cooking. It is used as a wrapper for sushi, a garnish, a variety of snacks, and as tiny crisp crackers. It is rich in Vitamins A, D, and B12.  
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SAKE   show
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SHOYU   show
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show Battered and deep-fried vegetables and fish. The crisp coating, if done correctly, is very light in texture and comes from the Portuguese, who developed the recipe after the Roman Catholic Church ruled that no meat shall be consumed on Fridays.  
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TEPPANYAKI   show
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show Bean curd made from soybean milk. It is high in protein, custard-like in texture, and bland in taste so it takes on other flavors during cooking.  
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show The finest raw fish and seafood are garnished with crisp shavings of Daikon radish and then dipped in soy and wasabi.  
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show Flat, brown buckwheat noodles.  
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UDON   show
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show An extremely pungent paste made from the powdered root of the wasabi plant (Wasabia japonica). It is traditionally served with raw fish such as sushi and sashimi.  
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WAGASHI AND OHIGASHI   show
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YAKI   show
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Created by: CSCAStudy
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