What are the Traditional Ingredients Used In Japan?

Question

I need this for a school project that's due tomorrow.

So please help me!

Answer 1

Cats. Cooking cats is very hard, as they burn easily. You're gonna want to cook just the back legs, use the tail as an edible kabob and you'll need plenty of MSG for seasoning.

Dogs. Dogs are a very versatile meat. You can make a great meal out of the back legs, tail, and their sides as they are a much larger and have fewer stomachs than cats. Again, you will need lots of MSG and for a dog, you might want to add some red dye 1 & 2 to mix it up a bit.

Answer 2

Hey sup there kneegrow.

Answer 3

EASY! <3

Soy-based products: Shoyu or tamari, miso, natto, kinako(soybean flour), tofu(different types of tofu: silk, firm, aburaage, atsuage), etc.

Mushrooms: Enoki or shittake, maitake, shimeji

Seaweed: Nori (covers about 30 types of seaweed), kombu, agar agar gelatin, hijiki, susabi nort, wakame (yum! <3)

Rice: White rice, rice vinegar, mirin(rice wine vinegar), sake, mochi (especially around New Year)

More recently, fish and meats, with products like dashi, bonito/katsuoboshi, niboshi, pork ribs, chicken/pork cutlets, etc.

Plenty of veggies: Leeks, cucumbers, ginger, daikon, carrots, lots of greens, burdock, persimmon, shiso, gourd, sesame seeds and oil, lotus root, chinese cabbage (called hakusai), Japanese apricots (what umeboshi is made of), zenmai ( a type of fern), Asian yam, bean sprouts, mandarin oranges, bamboo shoots, potato

Other stuff: Mizuame (like corn syrup, but from rice), anko (red bean paste, sweet), chiles, mugwort,  wheat gluten (seitan), sugar, salt, and msg(ajinomoto), garlic