True-or-false quiz for adults: a full roundup from common-sense questions to surprising trivia!

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Ebi chili is a dish adapted from authentic Chinese cuisine—shrimp stir-fried in a spicy sauce—devised by Kenmin Chen, known as the “father of Chinese cuisine in Japan.” Incidentally, Tenshinhan (天津飯) is also said to have originated in Japan!

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Yuzu kosho does not typically contain black or white pepper as spices. Yuzu kosho is a condiment made primarily by grinding together yuzu zest, green chili peppers, and salt. The name “kosho” comes from a Kyushu dialect in which chili peppers are called “kosho,” and the ingredient actually used is chili pepper. For this reason, genuine yuzu kosho does not include pepper itself.

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Both somen and hiyamugi are noodles made from wheat flour, but the difference lies in their thickness. Somen are relatively thin, with a diameter of less than 1.3 mm. In contrast, hiyamugi are defined as having a thickness of at least 1.3 mm and less than 1.7 mm.

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Matsusaka Beef is a domestic brand of wagyu primarily raised in Matsusaka City, Mie Prefecture. It is pronounced “Matsusaka-ushi” or “Matsusaka-gyu”; pronouncing it with a voiced ‘z’ as in “Matsuzaka-gyu” is incorrect. Incidentally, besides these two, the name “Matsusaka-niku,” read as “matsusaka-niku,” is a registered trademark.

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Tomatoes are classified as vegetables known as fruit vegetables. However, in 19th-century America, there was a court case disputing whether tomatoes were fruit or vegetables. At the time, a law imposed no tariffs on fruit but did impose tariffs on vegetables, which is said to have sparked the dispute.

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The number of kernels on a corn cob is always even. It’s said that this is because the structure of the cob pairs the kernels in two rows, resulting in an even count. It’s a fun little fact about a common food that reveals a hidden pattern in nature.

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In the culinary mnemonic “sa-shi-su-se-so,” the “so” refers to miso, not sauce. Specifically, “sa” is sugar, “shi” is salt, “su” is vinegar, “se” is soy sauce (from the old spelling ‘seuyu’), and “so” is miso. This phrase indicates the basic order of seasonings in Japanese cooking and is very important, so it’s a good one to remember.