Quiz Answer Key and Fun Facts
1. Among the most popular of Japanese dishes, ramen noodle soups are rich in umami. What is the name of the fermented soy paste widely used as a soup base in Japan?
2. One of the quintessential umami ingredients, fish sauce has been used as a condiment for thousands of years. In what Southeast Asian country would you be served nuoc cham, a table condiment based on fish sauce?
3. In the plant world, tomatoes stand head and shoulders (so to speak) above other vegetables in terms of umami taste. What well-known pasta sauce combines the umami of tomatoes with that of various kinds of meat?
4. Asian vegetarian dishes, like the staple of Chinese cuisine known as Buddha's Delight, are often rich in umami - in particular when they include shiitake, a highly prized ingredient in East Asia. What are they?
5. The most famous of Italian cheeses, Parmesan is a pure concentrate of umami goodness. While generally associated with pasta, it is also a key ingredient of other dishes - such as the one shown in the photo, a dish of thinly sliced raw beef named after a Renaissance artist. What is its name?
6. Worcestershire sauce is the secret ingredient that enhances the umami quotient of which cheese-based dish from the British Isles - also known for being originally misnamed?
7. Like other cured meats, sausages - a tantalizing combination of salty and umami tastes - are found in most of the world's cuisines. Which of these is a Polish sausage also widely available in North America?
8. The delicious salad in the photo - a perfect summer lunch or dinner option - features such umami-rich ingredients as tomatoes, tuna, anchovies, and olives. After what "pleasant" coastal city on the Mediterranean Sea is it named?
9. The cuisine of Salvador, Brazil's first capital, makes extensive use of umami-rich ingredients such as dried shrimp, salt cod, and red palm oil. From what part of the world, a major influence on the city's culture, do dishes like vatapá (shown in the photo) originate?
10. Green tea is rich in glutamate, one of the compounds responsible for the umami taste. What is the distinctive feature of matcha, a prized variety of green tea also used as a cooking ingredient?
Source: Author
LadyNym
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