Lecture Leader

この食べ物の名前はなんですか。

• おこのみやき

• もんじゃやき

• どらやき

• ひろしまやき

Answer explanation

Often confused with Okonimiyaki, Monjayaki has similar ingredients like Cabbage but a very different texture – where as its batter has more dashi stock, it has more of a ‘liquid’ consistency, comparable to melted cheese  

The batter is spread thinly across an flat iron pan then is topped with cheese and other additional condiments.

この食べ物の名前はなんですか。

• どらやき

• たいやき

• もみじまんじゅう

• まんじゅう

Answer explanation

Momiji Manju is a local speciality in Itsukushima, Hiroshima and is made from rice and buckwheat, typically filled with red bean but can vary with more modern fillings including cream cheese, chocolate or custard 

The maple leaf shape represents Momijidani, a popular place in Hiroshima to look at maple leafs.

この食べ物の名前はなんですか。

• ふりかけ

• たいめし

• おやこどん

• おちゃづけ

Answer explanation

A traditional Japanese rice dish consisting of rice and hot green tea 

The dish embodied the ochazuke meaning of “rice in tea”. The toppings of ochazuke are usually the leftovers from your fridge.

この食べ物の名前はなんですか。

• やつはし

• かわらせんべい

• なまやつはし

• きんつば

Answer explanation

Yatsuhashi is a hard rice cracker made from rice flour, sugar and cinnamon and is baked till hard.

People believe that Yatsuhashi was invented by Yatsuhashi Kenkyo, a blind musician from the Edo period. Being known as a man who was not wasteful, he taught people not to waste any food, even the rice that sticks to the pot whilst cooking. He instead suggests to make rice crackers out of them, creating Yatsuhashi.

この食べ物の名前はなんですか。

• きんつば

• わらびもち

• あかふくもち

• なまやつはし

Answer explanation

This is a variation of Yatsuhashi. As opposed to being a ‘cracker’ like consistency, it is steamed and cut – making its consistency more like mochi 

The most common shape of Nama Yatsuhashi is a triangle as seen in the picture but more recently, it has taken on shapes like flowers.

この食べ物の名前はなんですか。

• あかふくもち

• わらびもち

• ついたちもち

• くずもち

Answer explanation

Although often confused with one another, Warabi mochi differs from regular mochi as it is made from warabiko (bracken, a type of fern, starch) as opposed to glutinous rice. However, this has changed in recent times due to the higher cost and lower availability of bracken starch, with more warabi mochi being made from potato starch instead 

It is often dipped in kinako (sweet soybean flour) then topped with kuromitsu syrup, which is a brown sugar syrup derived from cane juice.