Japanese Food Quiz

A hand-pressed mound of vinegared rice topped with a slice of raw fish.

The rice is seasoned with vinegar, sugar, and salt before any fish is added.

Precisely sliced raw fish or seafood, served without rice.

Knife technique and the angle of the cut affect both texture and flavor release.

Ramen in a rich, cloudy broth made from hours of simmered pork bones.

The broth's milky color comes from emulsified collagen and fat, not added cream.

Thick, chewy wheat noodles served hot or cold in a light broth.

Sanuki udon from Kagawa Prefecture is especially known for its firm, springy bite.

Seafood and vegetables coated in a light batter and flash-fried.

Ice-cold batter and oil temperature control are key to tempura's light, non-greasy crunch.

A breaded, deep-fried pork cutlet with a crackly panko crust.

Tonkatsu sauce, a tangy variant of Worcestershire sauce, was created specifically for this dish.

Skewered chicken pieces grilled over charcoal and glazed in sauce.

Traditional yakitori restaurants often use nearly every part of the chicken across the menu.

A savory cabbage pancake topped with sauce, mayonnaise, and bonito flakes.

Its name roughly means 'cooked how you like it,' reflecting its flexible fillings.

Ball-shaped batter snacks cooked in a special molded pan, with octopus inside.

The molds are specifically shaped half-spheres designed to flip the batter as it cooks.

A light, savory soup built on dashi stock and fermented soybean paste.

Miso paste is typically stirred in at the very end, off the boil, to preserve its flavor.

Thin beef and vegetables simmered together in a sweet soy broth at the table.

Cooked pieces are traditionally dipped in raw beaten egg before eating.

Pan-fried dumplings, crisp on the bottom and juicy inside.

Gyoza were adapted from Chinese jiaozi and became popular in Japan after World War II.

A hand-shaped rice ball, often wrapped with a strip of seaweed.

Onigiri date back centuries as a portable food for travelers and soldiers.

Thinly sliced beef and onion simmered sweet-savory and served over rice.

It's one of Japan's most common fast-food bowl dishes, served at dedicated chains nationwide.

Grilled freshwater eel basted repeatedly in a sweet, sticky soy glaze.

Preparing unagi properly is considered a specialized skill requiring years of apprenticeship.

Fermented soybeans known for their strong smell and sticky, stringy texture.

Natto is fermented using a specific bacterium, Bacillus subtilis var. natto.

Pounded glutinous rice formed into a soft, stretchy cake.

Traditional mochi-making involves repeatedly pounding steamed rice with large wooden mallets.

Finely powdered green tea, whisked into a frothy, vivid green drink.

Matcha is grown under shade in the weeks before harvest to boost its chlorophyll content.

A mild, thick curry sauce ladled generously over steamed rice.

Curry arrived in Japan via the British Navy in the late 1800s and was adapted into its own dish.

Thin buckwheat noodles served cold with a dipping sauce or hot in a light dashi broth.

On New Year's Eve, Japanese people eat toshikoshi soba — 'year-crossing noodles' — to symbolically cut away the hardships of the past year, as the long thin noodles are easy to bite through cleanly.

Bite-sized chicken pieces marinated in soy sauce and ginger, coated in potato starch and deep-fried until golden and juicy.

Karaage uses potato starch rather than a thick batter, producing a thinner, crispier crust than Western fried chicken — one that stays crunchy significantly longer after frying.

A savory steamed egg custard often hiding small treasures like shrimp or mushroom.

It's served in a small lidded cup and eaten with a spoon rather than chopsticks.