Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
We are live all this week as Five Course Trivia returns, and we’ve got some catching up to do. So, without further ado…
LearnedLeague precedent (LL79, MD10) – What common term from Japanese cuisine combines a term for “gloss” and one for “grilling”?
Teriyaki sure is good eating. I put teriyaki, and that was the right answer. Hibachi is also a good looking answer, but I did know that “hibachi” is Japanese for “fire bowl”, so teriyaki felt even more right. With this question, I went 3 for 3 on Food/Drink this season.
Even though we just had mustard questions yesterday, a teriyaki question seems like a great time to talk about sauces and condiments from that neck of the woods. Enjoy!
1. From the Cantonese word for “seafood” despite not containing any ingredients of the sea, what thick Chinese sauce includes soy beans, fennel seeds, red chillies, and garlic, and is often used as a dipping sauce with American Chinese cuisine dishes like moo shu pork?
2. Chicken adobo, a national dish of the Philippines, has a sauce that is made primarily of soy sauce and what other ingredient, along with things like peppercorn and garlic?
3. Made mainly in the Chubu/Central region of Japan, tamari soy sauce has what unique characteristic? Buckwheat also notably has this quality.
4. A form of chili sauce, what Indonesian sauce is made of chilies crushed by mortar and pestle, water, and salt, but often includes lime juice, garlic, vinegar, and other ingredients?
5. Name the Japanese condiment seen here, a rice wine similar to sake, but with lower alcohol content and higher sugar content? It’s popular with fish dishes like salmon, as well as chicken yakitori.
6. What is the main ingredient of the sauce that partially titles the Chinese dish seen here?
1. Hoisin sauce
6. Oysters (the dish is crab in oyster sauce)