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So you think you know about... Japanese fermented foods
23 April 2020 ·
Culinary Quiz
<section><h2 class="heading"><h2 class="heading"><strong>So you think you know Japanese fermented foods ...</strong></h2></h2><p></p><p><span>Test your culinary knowledge about the funkier side of Japanese cuisine. </span></p><p><br /></p><p><a href="https://www.ckbk.com/" target="_blank" class="link--underline"><strong>ckbk</strong></a><span> has teamed up with Ann Yonetani, microbiologist and founder of </span><a href="https://www.nyrture.com/" target="_blank" class="link--underline"><strong>NYrture New York Natto</strong></a>,<strong style="background-color:rgb(255, 255, 255)"> </strong><span>to put together an expert-level quiz to test your culinary knowledge on Japan's fermented products, asking about everything from </span><a href="/search?q=sake&label[0]=reference&utm_source=ckbk+updates&utm_campaign=e9527f9943-EMAIL_CAMPAIGN_2020_04_13_04_22&utm_medium=email&utm_term=0_e9a016555e-e9527f9943-" target="_blank" style="background-color:rgb(255, 255, 255)" class="link--underline" onclick="ckbk.route(event, '/search?q=sake&label[0]=reference&utm_source=ckbk+updates&utm_campaign=e9527f9943-EMAIL_CAMPAIGN_2020_04_13_04_22&utm_medium=email&utm_term=0_e9a016555e-e9527f9943-');">sake</a><span> to </span><a href="/search?q=tsukemono&utm_source=ckbk+updates&utm_campaign=e9527f9943-EMAIL_CAMPAIGN_2020_04_13_04_22&utm_medium=email&utm_term=0_e9a016555e-e9527f9943-" target="_blank" style="background-color:rgb(255, 255, 255)" class="link--underline" onclick="ckbk.route(event, '/search?q=tsukemono&utm_source=ckbk+updates&utm_campaign=e9527f9943-EMAIL_CAMPAIGN_2020_04_13_04_22&utm_medium=email&utm_term=0_e9a016555e-e9527f9943-');">tsukemono</a><span>.</span></p><p><br /></p><p><span>Let's see how much you really know ...</span></p><p></p></section><section><h2 class="heading"><h2 class="heading">Which of these <span>traditional Japanese foods are made primarily from soy? </span></h2></h2><p></p><p>Select all that apply</p><p></p></section><section><h3 class="heading"><h2 class="heading"><span>Dashi stock is a basic savory broth that forms a cornerstone of Japanese cuisine. Despite its simplicity, dashi has a subtly complex flavor which comes from this fermented component.</span></h2></h3><p></p><p>Select one</p><p></p></section><section><h3 class="heading"><h2 class="heading">There’s a fungus among us! What is the famous fungal ferment that’s a key ingredient in so many classic Japanese culinary staples?</h2></h3><p></p><p>Select one</p><p></p></section><section><h3 class="heading"><h2 class="heading"><span>What’s the Latin scientific name of this deliciously versatile koji mold?</span></h2></h3><p></p><p>Select one</p><p></p></section><section><h3 class="heading"><h2 class="heading"><span>Koji is used to make which of these traditional Japanese foods</span></h2></h3><p></p><p>Select any/all that apply</p><p></p></section><section><h3 class="heading"><h2 class="heading"><strong></strong><span>What are the main ingredients in soy sauce?</span></h2></h3><p></p><p>Select one</p><p></p></section><section><h3 class="heading"><h2 class="heading"><strong></strong><span>Which one of these ingredients is omitted in tamari?</span></h2></h3><p></p><p>Select one</p><p></p></section><section><h3 class="heading"><h2 class="heading"><strong></strong>“Probiotic” foods must contain (1) live microbes with demonstrated (2) benefits to human health. Many fermented foods are not probiotic because they do not meet one or both of these criteria. Which of these traditional Japanese fermented foods are probiotic.</h2></h3><p></p><p>Select any that apply</p><p></p></section><section><h3 class="heading"><h2 class="heading"><span>There exist so many kinds of Japanese pickles “tsukemono”- a wide variety of vegetables which can be preserved by a variety of methods. Which one of these methods is </span><strong>not</strong><span> used to make tsukemono.</span></h2></h3><p></p><p>Select one</p><p></p></section><section><h3 class="heading"><h2 class="heading"><strong></strong><span>When are tsukemono pickles typically eaten in Japan?</span></h2></h3><p></p><p>Select any/all that apply</p><p></p></section><section><h3 class="heading"><h2 class="heading"><span>Japan has an equivalent to “an apple a day”. This classic pickled/fermented fruit accompaniment to rice. Salty & sour, these mouth-puckering bites were traditionally eaten an antibacterial and digestive aid and, legend tells, as a restorative snack to samurai in battle.</span></h2></h3></section><section><h3 class="heading"><h2 class="heading"><strong></strong>Which kind of soy ferment was historically made by wrapping cooked soybeans in bundles of rice straw and left to ferment in warm/moist weather from the starter culture present on the rice leaves?</h2></h3></section><section><h2 class="heading"><h2 class="heading"><strong>You're a Fermentation Newbie</strong></h2></h2><p></p><p>You have a long way to go before achieving master status. Brush up on Japanese fermented foods by browsing ckbk's collection of over 360 cookbooks and learn more about <a href="https://www.nyrture.com/" target="_blank" class="link--underline">NYrture New York Natto</a>.</p><p><br /></p><p>ckbk is offering 30 days free, unlimited access to help you and your loved ones with simple, practical recipes to make the most of what you have in your pantry. <a href="https://ckbk.me/ctt-jq" target="_blank" style="background-color:rgb(255, 255, 255)" class="link--underline">Sign up now or share with a friend</a>.</p><p></p></section><section><h3 class="heading"><h2 class="heading"><strong>You're a Fermentation Apprentice</strong></h2></h3><p></p><p>You know your way around a Japanese plate, but still have a long way to go before achieving master status. Brush up on Japanese fermented foods by browsing <span style="background-color:rgb(255, 255, 255)">ckbk's collection of over 360 cookbooks</span> and learn more about <a href="https://www.nyrture.com/" target="_blank" style="background-color:rgb(255, 255, 255)" class="link--underline">NYrture New York Natto</a>.</p><p><br /></p><p>ckbk is offering 30 days free, unlimited access to help you and your loved ones with simple, practical recipes to make the most of what you have in your pantry. <a href="https://ckbk.me/ctt-jq" target="_blank" style="background-color:rgb(255, 255, 255)" class="link--underline">Sign up now or share with a friend</a>.</p><p></p></section><section><h3 class="heading"><h2 class="heading"><strong>Congrats! You're a Fermentation Master</strong></h2></h3><p></p><p>Well done! You've mastered the ins and out of Japanese fermented foods. Put your knowledge to practice by cooking through <span style="background-color:rgb(255, 255, 255)">ckbk's collection of over 87,000 recipes</span> and indulge in some funky goodness and try <a href="https://www.nyrture.com/" target="_blank" style="background-color:rgb(255, 255, 255)" class="link--underline">NYrture New York Natto</a>.</p><p><br /></p><p>ckbk is offering 30 days free, unlimited access to help you and your loved ones with simple, practical recipes to make the most of what you have in your pantry. <a href="https://ckbk.me/ctt-jq" target="_blank" class="link--underline">Sign up now or share with a friend</a>.</p><p></p></section>
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