Sushi And Japanese Cooking Practice Exam

Question 1 Sushi And Japanese Cooking

What is futomaki?

Thick sushi rolls with multiple fillings. Octopus-filled balls cooked in a special pan. Boiling destroys delicate flavors and probiotic value. Cooked sushi rice seasoned with vinegar mixture.

Question 2 Sushi And Japanese Cooking

What is the typical fish slice for nigiri?

Many dishes are shared; rice bowls are individual. Body temperature or slightly above (35-40°C). ~10-12 grams, thin enough to drape. Mimicking natural landscapes on the plate.

Question 3 Sushi And Japanese Cooking

What is the role of pickles?

Yaki is toasted plain; ajinori is seasoned. Many fish are best in specific seasons. ~170-180°C (340-355°F). Cleansing palate, providing balance to umami.

Question 4 Sushi And Japanese Cooking

What is daikon?

The art of food arrangement on the plate. Boiling destroys delicate flavors and probiotic value. Cleansing palate, providing balance to umami. Large white radish, used grated or in stews.

Question 5 Sushi And Japanese Cooking

What is the difference between yaki nori and ajinori?

Fermented soybean paste, base of miso soup. Yaki is toasted plain; ajinori is seasoned. Yellowtail; rich and buttery. Udon is thick wheat; soba is thin buckwheat.

Question 6 Sushi And Japanese Cooking

What is the apprenticeship traditional length?

Half-sheets for hosomaki, full for futomaki and uramaki. Koshian is smooth; tsubuan has whole beans. Often 5-10 years in traditional sushi training. Said before eating; "I humbly receive."

Question 7 Sushi And Japanese Cooking

What is umeboshi?

Choosing a chef and trusting their selection. Each grain distinct but slightly sticky. Salted pickled plums; intensely sour and salty. A dried seaweed sheet used to wrap sushi.

Question 8 Sushi And Japanese Cooking

What is sushi-meshi?

Long, slim white mushrooms used in soups and hot pot. The vinegar-water hand-dipping liquid for sushi makers. Salt-based, the lightest classic broth. Cooked sushi rice seasoned with vinegar mixture.

Question 9 Sushi And Japanese Cooking

What is the cherry blossom season?

Eating to 80% full, common Okinawan practice for longevity. Japanese cuisine emphasizes seasonal ingredients. Rice wine for both drinking and cooking. Brief spring season celebrating sakura through food and drink.

Question 10 Sushi And Japanese Cooking

What is uramaki?

Pancake sandwich with sweet bean filling. Short-grain Japanese rice (japonica), specifically sushi rice. Inside-out rolls with rice on the outside. Pickled ginger served between sushi pieces as a palate cleanser.

Question 11 Sushi And Japanese Cooking

What is wakame?

Sushi rolled in nori seaweed. Boiling destroys delicate flavors and probiotic value. A soft sea vegetable rehydrated for soups and salads. Beauty is essential; visual harmony in shape and color.

Question 12 Sushi And Japanese Cooking

What is the rice cooker's role?

Breaking-down technique for vegetable preparation. Pick up by hand or chopsticks; dip fish side in soy briefly. Essential appliance for perfect rice without monitoring. Fermented soybean paste, base of miso soup.

Question 13 Sushi And Japanese Cooking

What is miso soup?

A wide wooden tub for cooling sushi rice. A traditional Japanese soup with dashi, miso, and various ingredients. Common Japanese loose-leaf green tea. "One soup, three sides" — traditional meal structure with rice.

Question 14 Sushi And Japanese Cooking

What is tamago?

Sweet egg omelet, often served at the end. Bancha is later harvest, milder; sencha is finer, brighter. Rice vinegar, sugar, salt. Powdered green tea, whisked into hot water.

Question 15 Sushi And Japanese Cooking

What is izakaya?

Itamae adds it between fish and rice; adding more is sometimes considered disrespectful. A casual gastropub serving small plates with drinks. Mochi filled with sweet bean paste. Pickled ginger served between sushi pieces as a palate cleanser.

Question 16 Sushi And Japanese Cooking

What is washoku?

A California roll topped with various sashimi slices. Traditional Japanese cuisine, UNESCO Intangible Cultural Heritage. Sashimi-grade fish from reputable sources; ideally consumed quickly. A small clustered mushroom.

Question 17 Sushi And Japanese Cooking

What is hamachi?

Often eel-topped or wrapped roll, an American invention. Yellowtail; rich and buttery. Stimulate appetite in spring; valued part of the palette. Highlighting ingredients' intrinsic qualities rather than masking.

Question 18 Sushi And Japanese Cooking

What is the sushi burrito?

A fusion invention; large temaki-like wrap. Mimicking natural landscapes on the plate. "Parent and child" — chicken and egg over rice. A dried seaweed sheet used to wrap sushi.

Question 19 Sushi And Japanese Cooking

What is fukinotou?

A bitter spring shoot; early seasonal bitterness. A foundational Japanese stock from kombu and bonito flakes. Sliced raw fish or seafood served without rice. Akami → Chu-toro → O-toro (lean to fatty belly).

Question 20 Sushi And Japanese Cooking

What is the importance of supplier relationships?

Quality sushi depends on consistent supply chains. A sauce, often the sweet glaze used on yakitori or unagi. Essential appliance for perfect rice without monitoring. Fish handled and frozen to standards reducing parasite risk.

Question 21 Sushi And Japanese Cooking

What is the importance of presentation?

Many fish are best in specific seasons. Beauty is essential; visual harmony in shape and color. Glutamates from kombu, dashi, soy, fermented foods. A restaurant specializing in grilled skewers.

Question 22 Sushi And Japanese Cooking

What is hocho?

A soft sea vegetable rehydrated for soups and salads. Mountain vegetables foraged in spring. The traditional sushi chef's knife. Buckwheat noodles, often served cold with dipping sauce.

Question 23 Sushi And Japanese Cooking

What is yakisoba?

A foundational Japanese stock from kombu and bonito flakes. Maguro (tuna), sake (salmon), hamachi (yellowtail), tai (sea bream), ebi (shrimp). A fusion invention; large temaki-like wrap. Stir-fried noodles with sauce, vegetables, and meat.

Question 24 Sushi And Japanese Cooking

What is sashimi?

Sliced raw fish or seafood served without rice. A bitter spring shoot; early seasonal bitterness. A sushi chef. Beauty is essential; visual harmony in shape and color.

Question 25 Sushi And Japanese Cooking

What is the difference between sushi and sashimi?

Sushi requires vinegared rice; sashimi is just the raw protein. Japanese-style coarse breadcrumbs. Japanese-style grilled meat. A flavorful mushroom widely used in Japanese cooking.

Question 26 Sushi And Japanese Cooking

What is kaiseki?

Multi-course traditional cuisine emphasizing seasonality and artistry. Powdered green tea, whisked into hot water. Shio (salt), shoyu (soy), miso, tonkotsu (pork bone). Half-sheets for hosomaki, full for futomaki and uramaki.

Question 27 Sushi And Japanese Cooking

What is shiitake?

Another term for sushi rice. A flavorful mushroom widely used in Japanese cooking. Octopus, often slightly cooked. Increases surface area for visual appeal and flavor.

Question 28 Sushi And Japanese Cooking

What is tezu?

Pan-fry bottoms, add water, cover to steam, uncover to crisp again. The vinegar-water hand-dipping liquid for sushi makers. A sashimi rice bowl, less formal than nigiri. Short-grain Japanese rice (japonica), specifically sushi rice.

Question 29 Sushi And Japanese Cooking

What is uni?

Sea urchin; soft and creamy with ocean flavor. A creamy white pork bone broth. Often eel-topped or wrapped roll, an American invention. Searing the surface of nigiri before serving.

Question 30 Sushi And Japanese Cooking

What is kombu?

Grilled skewered chicken. Thick sushi rolls with multiple fillings. Dried kelp used for dashi base. ~20 × 21 cm full sheets.

Question 31 Sushi And Japanese Cooking

What is bento?

A boxed meal with rice, protein, and sides. Hot pot where ingredients are briefly swirled in hot broth. Adaptation outside Japan, including California rolls. Tonkatsu over rice with egg and onion in dashi.

Question 32 Sushi And Japanese Cooking

What is the typical bento composition?

A sauce, often the sweet glaze used on yakitori or unagi. Rice, protein, pickles, vegetables in compartmentalized box. Pick up small bowls; eat with chopsticks from level held bowl. Fish-shaped pancake with sweet filling.

Question 33 Sushi And Japanese Cooking

What is the freshness rule for sushi fish?

Sharp scissors or sharp knife with quick motion. Compact; rice cooker is central appliance. Sashimi-grade fish from reputable sources; ideally consumed quickly. Tokyo-style traditional sushi using preservation techniques.

Question 34 Sushi And Japanese Cooking

What is chirashi don?

Sweet red bean paste. Body temperature or slightly above (35-40°C). A sashimi rice bowl, less formal than nigiri. Stimulate appetite in spring; valued part of the palette.

Question 35 Sushi And Japanese Cooking

What is sashimi-grade fish?

Thin sushi rolls with one filling. Fish handled and frozen to standards reducing parasite risk. Tokyo's famous fish markets supplying world-class sushi. Cook in a shallow iron pot with soy-sugar-mirin; dip in raw egg.

Question 36 Sushi And Japanese Cooking

What is shimeji?

A small clustered mushroom. Battered and deep-fried vegetables or seafood. Buddhist vegetarian cuisine, refined and seasonal. Itamae adds it between fish and rice; adding more is sometimes considered disrespectful.

Question 37 Sushi And Japanese Cooking

What is the temaki shape?

Roughly 1 cup vinegar : 1/4 cup sugar : 1 tsp salt per 3 cups rice. A cone that should be eaten immediately to preserve crispness. Breaking-down technique for vegetable preparation. Grilled skewered chicken.

Question 38 Sushi And Japanese Cooking

What is soy sauce?

Tokyo's famous fish markets supplying world-class sushi. Fermented soybean condiment used for dipping. Powdered green tea, whisked into hot water. Pan-fry bottoms, add water, cover to steam, uncover to crisp again.

Question 39 Sushi And Japanese Cooking

What is the role of bitter foods in Japan?

Stimulate appetite in spring; valued part of the palette. Boiling destroys delicate flavors and probiotic value. Japanese-style fried chicken, marinated and lightly coated. Pan-fried dumplings, Japanese take on Chinese jiaozi.

Question 40 Sushi And Japanese Cooking

What is neta?

Sushi requires vinegared rice; sashimi is just the raw protein. The topping on nigiri sushi. The traditional sushi chef's knife. A noodle soup with broth, toppings, and noodles.

Question 41 Sushi And Japanese Cooking

What is mochi?

Fermented soybean condiment used for dipping. Rice cake from pounded glutinous rice. Hot pot with thin beef, vegetables, tofu in sweet-soy broth. Compact; rice cooker is central appliance.

Question 42 Sushi And Japanese Cooking

What is chirashi?

Glutamates from kombu, dashi, soy, fermented foods. Saltwater eel; lighter than unagi. A bowl of sushi rice topped with assorted sashimi. "Chef's choice" — letting the chef decide the meal.

Question 43 Sushi And Japanese Cooking

What is teriyaki?

Each grain distinct but slightly sticky. Stimulate appetite in spring; valued part of the palette. A glaze and cooking method; "shine grill" with soy-mirin-sake-sugar. ~15-20 grams of seasoned rice.

Question 44 Sushi And Japanese Cooking

What is the Okinawan diet?

A sashimi rice bowl, less formal than nigiri. One of the world's longevity diets; plant-rich, fish, minimal processed food. A casual gastropub serving small plates with drinks. Sushi rolled in nori seaweed.

Question 45 Sushi And Japanese Cooking

What is parasitic freezing standard?

-20°C for 7 days or -35°C for 15 hours (FDA guideline). The vinegar-water hand-dipping liquid for sushi makers. Long, slim white mushrooms used in soups and hot pot. Large white radish, used grated or in stews.

Question 46 Sushi And Japanese Cooking

What is hot pot etiquette?

Buddhist vegetarian cuisine, refined and seasonal. Japanese pickles in many varieties. Half-sheets for hosomaki, full for futomaki and uramaki. One person tends the pot; everyone eats from communal vessel.

Question 47 Sushi And Japanese Cooking

What is shoyu ramen?

The topping on nigiri sushi. Essential appliance for perfect rice without monitoring. Some fish (like tuna) gain depth with brief aging. Soy-based broth, lighter than tonkotsu.

Question 48 Sushi And Japanese Cooking

What is the difference between koshian and tsubuan?

Koshian is smooth; tsubuan has whole beans. Rice on nori, fillings, roll firmly, cut clean. A black, mineral-rich sea vegetable. Rice wine for both drinking and cooking.

Question 49 Sushi And Japanese Cooking

What is tsukemono?

Japanese pickles in many varieties. Koshian is smooth; tsubuan has whole beans. Soy sauce, sake, ginger, garlic. Itamae adds it between fish and rice; adding more is sometimes considered disrespectful.

Question 50 Sushi And Japanese Cooking

What is the rainbow roll?

Highlighting ingredients' intrinsic qualities rather than masking. A noodle soup with broth, toppings, and noodles. Treating each fish with reverence is core to Japanese cooking. A California roll topped with various sashimi slices.