J
Which three cities in Japan has the article mentioned?
Tokyo, Hokkaido, Osaka
Which city has the most michelin-starred restaurants?
Where has the most 3 Michelin stars?
tokyo
france
a. deep-fried eggplant
b.steamed dumplings
c.boiled crab
d.grilled chicken
c
Where can you find okonomiyaki?
osaka
If you leave too early, you might ___ ___ __ tasting the delicious desserts they're serving later.
miss out on
use"check out" and "everywhere" to make a sentence
?
Who's the writer of the article?
What's the title of the article?
Harry Jenkins
The tasty world of Japanese food
+500
:)
This _____ is famous for its landscapes and rich resources.
region
Why does people in Hokkaido make warm dishes ?
because it's cold
Which of the followings are B-class gourmet?
1238
In Japan, it is almost possible to enjoy Japanese melons, commonly referred to as cantaloupes, year-round. However, the peak harvest season is concentrated from __1_ to _1_ during which the production reaches around 10,000 tons. The regions with the highest production are, in order, Ibaraki Prefecture, Kumamoto Prefecture, and Hokkaido. Melon flesh comes in three varieties: orange, green, and white. The representative varieties of orange-fleshed melons include "Yubari Melon" and "Queen Melon," while green-fleshed varieties include "Earl's Melon" and "Andes Melon." The white-fleshed melons are mainly represented by "Home Run White Melon." Additionally, the more uniform the netting pattern on the melon, the higher its value. Therefore, Yubari Melon, with its perfectly arranged netting, is often regarded as a premium fruit.
1.What is the harvest season for Japanese melons?
5-9
Tochigi Prefecture is an important agricultural area in Japan, with its grain and livestock production ranking among the top ten in the country. Notably, the prefecture leads Japan in the production of dried gourd strips, edible angelica roots, and the "Tochiotome" strawberry variety, which is named after Tochigi Prefecture.
Where is Tochigi ?
d
a hokkaido
b yamakata
c iwate
which one is the mascot from osaka?
c
a tachigi
b yamakata
d niigata
where can you find monjiayaki?
tokyo
The most authentic way to finish off a Japanese meal or matcha tea ceremony is with wagashi.
Which is wagashi below?
(B)
According to the video Bruno Mars has made at his visit to Japan, select items that appear.
1.Sake(清酒） 2.Hello Kitty 3.Mount Fuji 4.Tokyo Dome
5.Tokyo Tower 6.Taiko Drum Master 7.hiroshimayaki
8.Curry 9.Mario 10.vending machine
1,2,4,6,8,10
Where do those Japanese mascots belong?
dondondonki
panasonic
sony
which of the followings are okonomiyaki?
2.3.7.8
1 hiroshimayaki
2 okonomiyaki
3 okonomiyaki
4 monjiayaki
5 dishcloth
6 monjiayaki
7 okonomiyaki
8 okonomiyaki
9 hiroshimayaki
Relative to high-end foreign cuisine, "B-class gourmet" includes various Japanese snacks. These range from traditional snacks like soba and donburi to Japanized foreign foods such as ramen, gyoza, curry rice, and yakisoba.
In Japan, the so-called "B級グルメ" (B-class gourmet) refers to delicious food that doesn't quite reach the A-grade. However, for A-grade delicious food, the Japanese never refer to it as "A級グルメ." Just like some films are called "B-grade movies," but there are no "A-grade movies," although there are terms like "C-grade" or "Z-grade" movies.
In Japan, during the ___1___ of the 1980s, the term "gourmet" started to become popular. Initially, it was used in the English sense, with phrases like "so-and-so is a true gourmet."
Back then, people flocked to Italian restaurants first, followed by Thai and Vietnamese restaurants. These foreign cuisines were considered high-end and quite expensive in Tokyo at the time. Fortunately, the economy was booming, and even young female office workers could afford to enjoy "gourmet food" dinners with colleagues after work on Fridays.
However, this scene was displeasing to the older generation of men.
It is said that Shinsan Satomi, a famous editor at Bungeishunju Publishing, once overheard a young woman saying, "This dish is only 10,000 yen, so cheap!" Born in 1937 and having grown up in the post-war ruins, Satomi belonged to a generation of self-made Japanese.
The young woman's remark evidently irritated the old man's temper, leading him to heavily promote "B-class gourmet food" in magazines, publishing books such as "Best of Ramen," "Best of Soba," "Donburi," and "Sushi."
Clearly, he preferred local Japanese snacks and felt hostile towards foreign cuisines with complex dining etiquettes. Such conservative-minded male intellectuals are probably found worldwide.
Since the 1990s, with Japan's economic downturn, the "gourmet boom" started to fade. In the media and among the general populace, orthodox foreign "gourmet food" gradually gave way to "B-class gourmet."
1.What happened in Japan in the 1980s?
2.Why did Shinsan Satomi started to promote "B-class gourmet food" in magazines ?
bubble economy
because a young woman made him mad
Guess which country is the oldest restaurant in the world located?
(add 300 more points if you can name the city)
Spain
Casa Botín, founded in 1725, is the oldest restaurant in the world according to the Guinness Book of Records and a benchmark of Madrid’s best traditional cuisine.
Name the countries that pairs with the signature cuisine below.
A Italy
B Turkey
C Austria
D Spain
"The God of Sushi" can refer to both a famous documentary and a renowned sushi chef. The 2011 documentary Jiro Dreams of Sushi (or 壽司之神 in Chinese) features Jiro Ono, a sushi master known for his exceptional skill and dedication.
Jiro's restaurant, Sukiyabashi Jiro, opened in ____ in Ginza, Tokyo, and has only eight seats. It earned three Michelin stars in 2007 and kept them for __ years. The restaurant’s focus is solely on sushi, reflecting Jiro’s philosophy of perfecting one craft. Jiro, born in 1925, is the oldest Michelin-starred chef, and his restaurant has a famously difficult reservation process.
The restaurant doesn’t serve alcohol or appetizers; it only offers sushi. Jiro makes every decision, from the rice temperature to the fish marination. His son and apprentices, who undergo rigorous training, help with the preparation. Jiro’s intense dedication to his craft often kept him away from his family, and his son once mistook him for a stranger when he came home to sleep.
Many people travel to Japan just to eat at Sukiyabashi Jiro, where diners experience a 20-course sushi meal in just 45 minutes to ensure freshness. Jiro’s son, Takashi Ono, has also opened a successful branch in Roppongi, which earned two Michelin stars shortly after opening.
When did Sukiyabashi opened?
John Fitzgerald Kennedy has served many notable guests,including the presidents?Which person went Sukiyabashi Jiro?
(a)Obama
(b)Abe Shinzō
(c)John Kennedy
How long had Sukiyabashi kept Michelin stars?
1965
a,b
10
Kenichiro Nishi, hailed as the "Treasure of Japanese Cuisine" (和食界の至宝), passed away on the evening of July 26, 2019, due to liver failure at a hospital in Bunkyo, Tokyo. He was _1_years old.
Nishi, born in Kyoto in 1937, was the fourth son of the renowned Kyoto chef Nishi Onmatsu, who had served influential figures in Japan. At age 17, Nishi began his culinary training at the historic Tankuma restaurant in Kyoto. After years of training, he opened his _2_ restaurant, Kyo-mi, in _3_'s Shimbashi in 1967. The name "Kyo-mi" was given by Sen Genshitsu, a master of the Japanese tea ceremony.
After Kyo-mi opened, Nishi’s father moved to _3__, and the father-son duo worked together on their cuisine for over a decade until his father’s death at age 86. This collaboration significantly elevated Nishi’s cooking skills, making Kyo-mi a legendary _2_ restaurant favored by many food connoisseurs and distinguished guests, including authors like Naoya Shiga, Saeko Ariyoshi, and Hiroyuki Agawa, artist Ryuzaburo Umehara, and former Prime Minister Junichiro Koizumi.
Kabuki actor Ebizo Ichikawa mourned Nishi’s passing on his blog, calling him Japan’s top chef. Kyo-mi pioneered the __2__ cuisine in __3_, training many top chefs who now run renowned restaurants such as Iyuki, Shimbashi Hoshino, Tomura, Kurogi, and Morikawa.
Kyo-mi maintained its dedication to perfection for decades. In 2009, NHK’s "Professional’s Style" series produced a documentary titled "Living and Learning: Chef Kenichiro Nishi." Additionally, Nishi was featured in a series of articles in Bungei Shunju magazine, discussing what defines good Japanese cuisine.
Nishi also authored books like 季節のおかず (Seasonal Side Dishes) and 京味のお椀 (Kyo-mi Soup). He appeared as himself in the manga Oishinbo starting in 1983, and the manga’s creator praised Nishi as a chef who fully embodies the idea of cooking as an art form.
1.How long did Kenichiro Nishi live?
2.What kind of cuisine does kyo-mi offer?
3.Where is kyo-mi?
81
kaiseki(懷石)
tokyo
Kyoto's cuisine embodies a thousand years of Zen culture, reflected in its unique traditions and aesthetics. This natural, unforced approach to cooking, combined with Zen-inspired beauty, makes Kyoto's culinary world renowned.
One of the most representative Michelin three-star restaurants in Kyoto is Mizai. The name, meaning "unfinished path," reflects the 65-year-old chef and owner, Hitoshi Ishihara’s, personal philosophy of continuous self-improvement and infinite pursuit of excellence. Despite starting his career under renowned kaiseki chef Sadashi Yumiki and becoming head chef at Kichijoji at 27, Ishihara only opened Mizai at 51.
Opened in 2004, Mizai earned its Michelin stars in __1__ and has maintained this status ever since. Initially, reservations had a six-month wait, but following an NHK documentary, the waiting period has extended to two years.
Mizai is located in a hard-to-find corner of Kyoto's Danyama Park, featuring only 14 counter seats with a view of lush greenery and a few private rooms. The restaurant is known for its generous portions and exquisite presentation, combining top-notch flavor with aesthetic appeal.
Ishihara’s approach is influenced by his mother, who prepared elaborate meals for special occasions, ensuring leftovers to evoke a sense of abundance and happiness. The documentary highlights how Mizai’s dishes, characterized by their thoughtful preparation and high-quality ingredients, stand out even in landlocked Kyoto. Ishihara personally selects the finest seafood daily, showcasing his deep knowledge of seasonal ingredients.
Mizai's core philosophy is the relentless pursuit of perfection, embodying the spirit of Japanese craftsmanship and elevating traditional kaiseki to new heights in Kyoto's rich cultural context.
1.When did mizai earn its Michelin three-star rating ?
2.What does the restaurant's name mean?
2011
unfinished path