What is 'ๅณๅๆฑ' (misoshiru)?
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By mastering this deck, you'll be able to recognize, name, and describe common Japanese appetizers and soups, enhancing your ability to order and discuss Japanese cuisine confidently in real-life situations or when dining at Japanese restaurants.
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| # | Front | Back | Hint |
|---|---|---|---|
| 1 | What is 'ๅณๅๆฑ' (misoshiru)? |
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Introduce names and descriptions of popular Japanese starters like miso soup, edamame, and tempura.
It is miso soup, a traditional Japanese soup made from fermented soybean paste, often containing tofu, seaweed, and green onions. |
| Think of 'miso' as the key ingredient in the soup. |
| 2 | How do you say 'edamame' in Japanese? | ๆ่ฑ (edamame), meaning young soybeans typically served boiled and salted. | Remember 'eda' as branch โ the green beans come in pods like branches. |
| 3 | What is 'ๅคฉใทใ' (tempura)? | Tempura is a Japanese dish of battered and deep-fried vegetables or seafood. | Tempura sounds like 'temp' fried quicklyโcrispy and light. |
| 4 | Name a common Japanese appetizer made from fermented soybeans. | Natto (็ด่ฑ). | Sticky, strong smell, often eaten with rice. |
| 5 | What is 'ใๆตธใ' (ohitashi)? | A Japanese dish of blanched vegetables, often spinach, served with soy-based dressing. | Think of 'oh' as a gentle soak in flavor. |
| 6 | Translate 'ใใๆใ' (kakiage) into English. | Mixed vegetable or seafood tempura fritter. | Kakiage is like assorted crispy bites. |
| 7 | What is 'ๆผฌ็ฉ' (tsukemono)? | Japanese pickles made from various vegetables, often served as a side dish. | 'Tsuke' means 'to soak'โthey're soaked vegetables. |
| 8 | Describe 'ใๅธใ็ฉ' (osuimono). | A clear Japanese soup with dashi broth, often served as an appetizer. | Imagine a transparent, delicate broth. |
| 9 | Which Japanese appetizer features small, boiled green soybeans? | Edamame (ๆ่ฑ). | Edamame are often served as a snack or starter. |
| 10 | What is the main ingredient in 'ใใซใใ' (onigiri)? | Rice ball, often filled with ingredients like salmon or pickled plum, wrapped in seaweed. | Think of onigiri as portable rice sandwiches. |
| 11 | Name a Japanese dish consisting of battered and fried seafood or vegetables. | Tempura (ๅคฉใทใ). | Remember crispy, light, and fried. |
| 12 | How do you say 'Japanese pickles' in Japanese? | ๆผฌ็ฉ (tsukemono). | Pickles are soaked vegetablesโ'tsuke' means soak. |
| 13 | What is 'ใใใ' (moyashi) commonly used in as an appetizer or side? | Bean sprouts, often served as a salad or in stir-fries. | Moyashi sounds like 'more she'โadd more sprouts! |
| 14 | Translate 'ๅทๅฅด' (hiyayakko) into English. | Chilled tofu served with toppings like green onions, ginger, or soy sauce. | It's a cold, soft tofu dish. |
| 15 | What is 'ใใ็ผใ' (takoyaki)? | Octopus balls, a popular Japanese street food made of batter with diced octopus inside, cooked in a special molded pan. | Think of small octopus-filled savory balls. |
| 16 | Name a typical Japanese appetizer made from fermented soybeans with a strong smell. | Natto (็ด่ฑ). | Sticky and pungent, often eaten with rice. |
| 17 | What is 'ใใงใ' (oden)? | A hotpot dish with various ingredients like boiled eggs, daikon, konjac, and fish cakes simmered in a soy-flavored broth. | Think of a cozy winter stew. |
| 18 | How is 'ใใใ' (tataki) prepared in Japanese cuisine? | Lightly seared meat or fish, usually served sliced with dipping sauce. | Seared lightly on the outside, raw inside. |
| 19 | What is the Japanese term for seasoned, pickled vegetables often served as an appetizer? | ๆผฌ็ฉ (tsukemono). | They are vegetables soaked in vinegar or brine. |
| 20 | Name a popular Japanese green vegetable often served as an appetizer or side dish. | Spinach (ใปใใใ่, hourensou). | A common leafy green in Japanese cuisine. |
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