Flavours of Four Nations: An Asian Dish Quiz

Answer: Japan

Sashimi is a Japanese delicacy of thinly sliced, fresh raw fish or seafood, typically including varieties such as tuna, salmon, yellowtail, and sea bream. These ingredients must be impeccably fresh to ensure safety and taste. Sashimi is a traditional part of Japanese cuisine, reflecting the country's coastal culture.

It is often eaten as a starter or main course and is served with soy sauce, wasabi, and pickled ginger to complement the flavours. The art of slicing sashimi requires precision and skill, emphasising the balance between texture, temperature, and presentation, making it a culinary delicacy appreciated both in Japan and around the world.

Answer: Japan

Tempura is a classic Japanese dish known for its light, crispy, and delicate deep-fried coating. It originated in Japan and typically consists of seafood or vegetables (such as sweet potatoes, eggplant, and mushrooms) coated in a batter made from flour and ice-cold water, which creates a crispy texture.

The preparation of tempura focuses on preserving the natural flavours and textures of the ingredients. Tempura is usually served with a dipping sauce called tentsuyu, made from soy sauce, mirin, and dashi (a fish stock).

This dish is commonly eaten as a main course or as a side dish, and it is particularly popular in Japan during the summer months.

Answer: Japan

Ramen is a Japanese noodle soup dish known for its flavourful broth and its versatility. It originated in China but has become an integral part of Japanese cuisine. The dish typically consists of Chinese-style wheat noodles served in a savoury broth, which can vary from clear and light to rich and creamy.

Ingredients like sliced pork (chashu), spring onions, soft-boiled or marinated eggs, seaweed, and bamboo shoots are common toppings. Ramen is a year-round comfort food in Japan, eaten in restaurants, street stalls, and at home.

It's a popular lunch or dinner option with a wide range of regional variations.

Answer: Japan

Miso soup is a classic Japanese dish known for its simplicity. It consists mainly of dashi (a Japanese fish or seaweed stock), miso paste (fermented soybean paste), and a combination of ingredients like tofu, seaweed (typically wakame), spring onions and sometimes vegetables.

The origins of miso soup can be traced back to ancient Japan, where it was a staple food. Today it is an integral part of Japanese cuisine and is enjoyed throughout the day. It is usually served with rice at breakfast, lunch, or dinner.

Its umami-rich flavour, combined with the variety of ingredients that can be added, makes it a versatile and popular part of Japanese culinary culture.

Answer: India

Korma is a rich, creamy curry dish with origins in South Asia, particularly India and Pakistan. It typically consists of tender meat (such as chicken or lamb) or vegetables cooked in a rich sauce made from yoghurt, cream, and ground nuts (often almonds or cashews).

Ingredients like garlic, ginger, ghee (clarified butter), and a blend of aromatic spices such as cardamom, cinnamon and cloves are key to its flavour profile. Korma is eaten as a main course and is served with rice, naan, or other Indian bread.

It's a popular dish for festive and special occasions because of its rich and indulgent flavour. The dish's mild and creamy nature makes it accessible to a wide range of palates.

Answer: India

Biryani is a highly aromatic and flavourful Indian dish, known for its fragrant and spiced rice. Its exact origin is debated, but it is believed to have originated in the Indian subcontinent, with regional variations found in India, Pakistan, Bangladesh, and beyond.

The core ingredients of biryani include long-grain basmati rice, meat or vegetables, and a blend of spices such as cloves, cardamom, cinnamon and saffron. The rice is often parboiled and layered with the meat and spices, then slow cooked to perfection. Biryani is often served with raita (yoghurt sauce) or salan (a spicy gravy). Variations of the dish include Hyderabadi, Lucknawi and Kolkata biryani, each with different flavours and ingredients.

Answer: India

Sambar is a spicy and hearty South Indian stew. The core ingredients of sambar are pigeon peas (toor dal) as the main legume, tamarind pulp, and a unique blend of spices such as sambar powder, which contains coriander, cumin, red chilli and other spices.

It's typically prepared with a variety of vegetables like drumsticks, okra, tomatoes and shallots, which add colour and flavour to the dish. Sambar is believed to have originated in southern India, with Tamil Nadu and Kerala often claiming credit for its creation. Sambar is a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

It is often served with rice, dosa (fermented rice and lentil crepe), idli (steamed rice cakes), vada (fried lentil doughnuts), coconut chutney, or pickles.

Answer: India

Tandoori chicken is a popular and flavourful Indian dish known for its bright red colour and smoky, charred flavour. It is traditionally prepared by marinating chicken pieces in a mixture of yoghurt and a blend of aromatic spices such as cumin, coriander, turmeric, paprika and garam masala.

The key to the distinctive red colour is the use of red chilli powder or food colouring. The marinated chicken is then cooked in a tandoor, a clay oven, which imparts a smoky and charred flavour. Tandoori chicken has its roots in the Indian subcontinent and is thought to have been developed in the Punjab region, which straddles both India and Pakistan.

The dish gained popularity in Indian cuisine and is now a well-known staple in Indian restaurants worldwide. Tandoori chicken is typically eaten as a main course, often served with naan bread and rice, or as part of a larger meal with various other Indian dishes. Tandoori chicken can be served with mint chutney and a side of sliced onions and lemon wedges.

Answer: Thailand

Pad Thai is a fried noodle dish. It originated in Thailand and is a popular street food and restaurant dish. The key ingredients are flat rice noodles, stir-fried with shrimp, chicken or tofu and a range of ingredients like bean sprouts, peanuts, eggs and a combination of flavours - sweet, salty, sour and spicy, often achieved with tamarind paste, fish sauce, sugar, and chilli. Lime wedges, cilantro (coriander) and spring onions add a refreshing touch. Pad Thai is a versatile dish, often eaten as a main course, and is enjoyed throughout the day in Thailand, from street vendors to upscale restaurants.

Answer: Thailand

Tom Yum is a Thai soup known for its bold and invigorating flavours. The base of Tom Yum is a broth made from ingredients such as lemongrass, galangal (a type of ginger), kaffir lime leaves, and chilli peppers. The soup typically contains shrimp or chicken and is often seasoned with fish sauce, lime juice and a touch of sugar. Tom Yum is known for its balance of sour, spicy and savoury flavours. The dish originated in Thailand, where it is a popular and iconic dish in Thai cuisine.

It is typically served as a starter or a main course.

It's particularly popular as a comfort food during the colder months, and it's also considered a remedy for colds and flu due to its spicy and aromatic nature.

Answer: Thailand

Green curry, also known as "Kaeng Khiao Wan", is a popular Thai curry known for its vibrant green colour and bold, aromatic flavours. It is made with a base of green curry paste, which includes ingredients like green chillies, lemongrass, galangal (a type of ginger), garlic and other aromatic herbs and spices. The paste is cooked in coconut milk and a variety of ingredients such as chicken, prawns, tofu or vegetables can be added. It's seasoned with fish sauce and sugar to create a balance of salty, sweet and savoury flavours. It is one of the many curry varieties found in Thai cuisine.

Green curry is typically eaten as a main course and is enjoyed year-round. It is a comforting and spicy dish, often served with jasmine rice or rice noodles. It's widely available in Thai restaurants and is appreciated for its aromatic and complex flavour profile. The level of spiciness can be adjusted to suit individual preferences, making it a versatile choice for those who enjoy a touch of heat in their meals.

Answer: Thailand

Kaeng Som, also spelled "Kang Som" or "Gaeng Som", is a sour Thai curry. It is made with a base of curry paste that typically includes ingredients like tamarind, shrimp paste, chillies and sometimes turmeric, giving it a distinct sour and spicy taste.

The curry is often cooked with a variety of ingredients such as fish, shrimp, or vegetables. It may also contain aromatic herbs or vegetables like green papaya lotus stems or water spinach. Kaeng Som is particularly popular in southern Thailand. It's known for its unique and pronounced acidity, which sets it apart from other Thai curries.

It is typically eaten as a main course and is enjoyed year-round. Kaeng Som is a refreshing curry, often served with steamed rice.

Answer: Korea

Gimbap, also known as kimbap, is a popular Korean dish similar to sushi rolls but with cooked ingredients. It consists of steamed rice seasoned with sesame oil and salt, which is spread on a sheet of seaweed (nori) and filled with various ingredients like vegetables, pickled radish, eggs and either cooked beef or imitation crab. Gimbap is then rolled tightly and cut into bite-sized pieces.

It originated in South Korea and is a portable and convenient food often eaten as a snack, picnic or light meal.

The ingredients and flavours of gimbap can vary, making it a versatile and delicious option in Korean cuisine.

Answer: Korea

Bulgogi is a Korean dish known for its delicious and tender marinated grilled meat. It is traditionally made with thinly sliced beef, although variations with pork, chicken or other meats exist. The meat is marinated in a mixture of soy sauce, sugar, garlic, ginger and sesame oil.

It's often seasoned with toasted sesame seeds and spring onions. The marinade gives the meat a sweet and savoury flavour. Bulgogi has its origins in Korea and has been consumed there for centuries. The name "Bulgogi" translates to "fire meat", reflecting the method of grilling. Bulgogi is typically eaten as a main course, and it's a popular choice for family meals and gatherings.

The marinated meat is often grilled at the table, either on a grill or in a pan, making it a fun and interactive dining experience. Bulgogi is commonly served with rice, lettuce or perilla leaves and a variety of side dishes like kimchi, pickles and dipping sauces.

Answer: Korea

Galbi, also known as "kalbi", is a Korean dish consisting of marinated and grilled beef or pork ribs. The ribs are cut thin across the bone and marinated in a mixture of soy sauce, sugar, garlic, ginger, sesame oil and often pear or fruit puree. The marinade imparts a savoury, sweet and slightly smoky flavour to the meat. Galbi is a classic Korean dish that has been enjoyed for centuries.

It's an integral part of Korean barbecue (gogigui) culture. It is typically eaten as a main course and is a popular choice for grilling in Korean barbecue restaurants.

The marinated ribs are grilled at the table, either on a grill or in a pan. Galbi is commonly served with a variety of accompaniments such as lettuce or perilla leaves to wrap the meat in, along with side dishes like kimchi, pickles and dipping sauces.

It's a versatile dish suitable for various occasions and is particularly popular at gatherings and celebrations.

Answer: Korea

Kimchi is a traditional Korean side dish made by salting and fermenting vegetables with a mixture of seasonings including garlic, ginger, scallions, fish sauce and Korean red pepper flakes (gochugaru). Napa cabbage and Korean radishes are the most commonly used but other vegetables such as cucumbers and various leafy greens can also be used. Kimchi is deeply rooted in Korean culture and has been a staple in Korean cuisine for centuries.

It is an iconic and integral part of Korea's culinary heritage.

It can be eaten as a condiment or accompaniment to various dishes, including rice, soups and stews. Kimchi is often served at every meal in Korea and is central to the country's culinary identity. It's also a key ingredient in popular Korean dishes like kimchi fried rice and kimchi jjigae (kimchi stew).