What is 'ๅณๅๆฑ' (misoshiru)?
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Introduce names and descriptions of popular Japanese starters like miso soup, edamame, and tempura.
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)? | 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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