Asia
Chopsticks
The Chinese use these as their eating utensils for all dishes except soup and finger foods
Gohan
The Japanese word for meal; Means rice
Chinese Communists
The People's Republic of China was formed in 1949 when these people gained control
Rice
The backbone of the Chinese diet for centuries because it is both inexpensive and filling
Peking Duck
The best-known Chinese roasted dish
Sashimi and Sushi
Two of the most popular Japanese fish dishes that are served in restaurants and snack bars throughout Japan
Seaweed
Used in Japan both fresh and dried as a flavoring, garnish, and vegetable
Tea
China's national drink
Nihon-cha
Green teas served by the Japanese
Wok
A Chinese cooking utensil that looks like a metal bowl with sloping sides
Soybean
A basic Japanese ingredient; A legume with seeds that are rich in protein and oil
Schi
A cabbage soup that is one of the most popular Russian soups
Stir-frying
A common Chinese cooking method in which uniform pieces of food are cooked quickly in a small amount of hot oil
kaiseka
A delicate meal served after the Japanese tea ceremony
Sappari
A description of Japanese cuisine; Means "clean, light, and sparkling with honesty"
Chapatis
A flat, unleavened wheat bread commonly eaten in India
Religion
A major influence on Indian cuisine, along with geography and climate
Tofu
A mild-flavored, custard-like cake made from soybeans
Sukiyaki
A popular Japanese dish made of thinly sliced meat, bean curd, and vegetables cooked in a sauce
Paskha
A rich cheesecake served as part of the Easter celebration of the Russian Orthodox Church
Hibachi
A small grill where many Japanese dishes are prepared, usually at the table
Caste
A social system in India that developed from Hinduism; Has a great influence on Indian culture
Kulich
A tall, cylindrical Russian yeast bread filled with fruits and nuts
Congee
A thick porridge made from rice or barley that is often served for breakfast in China
Beef Stroganov
A well-known Russian meat dish made with strips of beef, mushrooms, and a seasoned sour cream sauce
Borscht
Beet soup, often topped with a dollop of sour cream
Monsoon Season
Begins in June in India, bringing storms with high winds and heavy rains
Kasha
Buckwheat that is fried and then simmered until tender; A Russian staple food
Curry
How Indians describe a type of stew that can be prepared in many ways, depending on the region
Ghee
India's preferred cooking fat; A clarified butter
Pulses
Legumes; An important source of protein in Southern India where many people are vegetarians
Tsukemono
Lightly pickled vegetables eaten with rice near the end of a Japanese meal
Fish
More important to the Chinese diet than meat
Caviar
Processed, salted eggs of a large fish, often sturgeon
Zakuska
Russian appetizers
Slavic
Russian cuisine has what origins?
Oshibori
Small, soft towels the Japanese use instead of napkins
Tandoori, Korma, Vindaloo, and Chasnidarth
The four major cooking techniques that characterize Indian cuisine
Asia
The largest continent in the world
Masala
The mixture of Indian spices used to make curry
