Ingredients
East Asia
Southeast Asia
Dishes
Outside Influences
100

Tofu is made from this plant

Soy or soy beans

100

This glutinous rice dessert is popular in Japan

Hint: It is also the name of Ms. Robbins' cat

Mochi

100

Popularization of this religion caused people in Eastern Asia to consume fewer "four-legged" animals

Buddhism 

100

This dish was created in the 20th century in Thailand to promote national identity

Pad Thai

100

Aside from China, Southeast Asia is primarily influenced by this nation

India

200

This sauce is popular in Southeast Asia and used in Pad Thai

Fish Sauce

200

Bubble tea was created in this country

Taiwan

200

The country with the largest Muslim population in the world

Indonesia 

200

Sushi made from rice and topped with raw fish

Nigri 

200

The introduction of this American restaurant chain in 1984 helped increase the popularity of fried chicken in this country

South Korea 

300

If you ordered unagi at a Japanese restaurant, you would receive this 

Eel

300

If you were eating a dish that translates to "mixing cooked rice," you would be eating this Korean dish

Bibimbap 

300

Tea was first grown along the border of China and this Southeast Asian country

Myanmar

300

Sushi's Korean cousin 

Gimbap or Kimbap

300

The flatbread introduced to Southeast Asia cuisine by India

Roti

400

This kind of beef is the most expensive in the world

Wagyu (beef)

400

Trees that produce matcha are grown in...

The shade

400

The Vietnamese dish Pho's name is inspired by this French dish

Pot-au-feu

400

Chinese steamed buns

Baozi or Bao

400

A visit to China by this US President helped destigmatize Chinese food in the West

(Richard) Nixon 

500

Rice was first grown along this Chinese river

Yangtze 

500

The name of Korea's traditional colour spectrum 

Obangsaek

500

If you ordered a Thai dish with the word "Tom" in the name, it would have been cooked using this cooking method

boiling or boiled

500

Ramen was created in the Chinatown of this Japanese city

Yokohama

500

This Chinese-American woman popularized the term "stir-fry" in English 

Buwei Yang Chao’s

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