A) Otsuka Foods Company B) Oriental Co Ltd C) S&B Foods D) House Foods
A) 1950 B) 1968 C) 1945 D) 1963
A) 1950 B) 1948 C) 1945 D) 1963
A) Nakamura-ya curry B) Vermont Curry C) Bon Curry D) S&B Gold Curry
A) Cream and sugar B) Potatoes and carrots C) Ginger and garlic D) Apples and honey
A) Otsuka Foods Company B) Oriental Co Ltd C) Bell Shokuhin Co Ltd D) House Foods
A) Nakamura-ya Curry B) Instant Curry C) Bon Curry D) Vermont Curry
A) Ten minutes B) Five minutes C) Three minutes D) One minute
A) Vermont B) Otsuka C) Rash Behari Bose D) William S. Clark
A) Otsuka Foods B) Bell Shokuhin C) William S. Clark D) Rash Behari Bose
A) House Foods, Oriental Co Ltd, and S&B Foods B) Otsuka Foods, Oriental Co Ltd, and Bell Shokuhin C) House Foods, S&B Foods, and Ezaki Glico D) Ezaki Glico, Bell Shokuhin, and Otsuka Foods
A) Under 10% B) Over 30% C) Over 50% D) Exactly 20%
A) Using heavy cream B) Freezing the sauce C) Simmering the roux with stewed meat and vegetables D) Adding cornstarch at the end
A) Flash-boiling technology B) High-temperature sterilization technology C) Freeze-drying technology D) Vacuum compression technology
A) 2010 B) 2000 C) 1990 D) 2013
A) Bell peppers B) Spinach C) Broccoli D) Potatoes
A) The Indians B) The British C) The Americans D) The Chinese
A) 1960s B) 1950s C) 1970s D) 1940s
A) Taisho period B) Meiji period C) Showa period D) Edo period
A) To preserve the meat B) To prevent spilling at sea C) To make it more filling D) To improve the flavor
A) Washoku B) Chūka C) Yōshoku D) Kaiseki
A) 1905 B) 1948 C) 1920 D) 1872
A) 1927 B) 1921 C) 1948 D) 1904
A) Rice flour B) Corn starch C) Potato starch D) Wheat flour
A) Long-grain jasmine rice B) Japanese short-grain rice C) Sticky glutinous rice D) Basmati rice
A) As a common street food B) As a military ration only C) As a luxury cuisine for the wealthy D) As a medicinal broth
A) Spoon B) Hands C) Fork D) Chopsticks
A) Miso soup or salad B) Naan or roti C) Kimchi or pickles D) Fukujinzuke or rakkyō
A) Yokosuka B) Tokyo C) Kure D) Tsuchiura
A) Thiamine (vitamin B1) B) Vitamin C C) Vitamin D D) Vitamin A
A) Rickets B) Anemia C) Scurvy D) Beriberi
A) Friday B) Sunday C) Wednesday D) Monday
A) The 1920s B) The 1950s C) The 1880s D) The 1990s
A) Kaigun kappōjitsu B) Showa Recipes C) Naval Culinary Guide D) Japanese Soul Cooking
A) Introduced by the British Royal Navy B) Created for the Imperial Japanese Army C) Adopted from the civilian sector D) Invented by the military
A) Fish or chicken B) Lamb or beef C) Pork or beef D) Beef or chicken
A) Osaka B) Tokyo C) Kyoto D) Sapporo
A) 2010s B) 1990s C) 1980s D) 2000s
A) American B) Mediterranean C) South Asian D) European
A) Dashi B) Teriyaki sauce C) Miso D) Ponzu
A) Around 2005 B) Around 2020 C) Around 2013 D) Around 2010
A) 2010 B) 2018 C) 2016 D) 2013
A) Ramen shops B) Sushi bars C) Bunsik restaurants D) Tempura stalls
A) Japanese diplomats B) Zainichi Koreans C) North Korean chefs D) South Korean tourists
A) 2019 B) 2018 C) 2020 D) 2021
A) More than 2,000 B) More than 100 C) More than 500 D) More than 1,200
A) It implies the presence of dashi B) It refers to a salad dressing C) It is used even when the cutlet is not included D) It is used for spicy curry only |