How Much Do You Know? Food Quiz for Elementary School Students

same

They may look completely different, but the taste and texture are exactly the same. In the traditional method of making konnyaku from raw konjac tubers, seaweed is intentionally mixed into black konnyaku to mimic the original appearance, and those black specks are the seaweed.

Vitamin U

Vitamin U, which is abundant in cabbage, is also known as cabagin. Haven’t you heard it in commercials for stomach medicine? Cabagin is a nutrient that helps prevent gastric and duodenal ulcers, and it is also used in medications and treatments.

a fish that is called by different names as it grows (literally, “career-advancing fish”); e.g., Japanese amberjack/yellowtail (buri)

The names of “shusse-uo” (career fish) change depending on their size and length. The yellowtail (buri), which is eaten as sashimi or in hot pot, has as many as five different names from juvenile to adult. The names and size ranges also vary by region.

Button

Boar meat is likened to the peony flower and called by that name because of its deep red color. It’s well known that boar hot pot is called “botan nabe.” “Momiji” refers to venison, and “sakura” refers to horse meat.

Something that prayed for longevity and health

The most common explanation is that because soba noodles are thin and long, they are eaten to pray for health and longevity. Another interpretation is that, since soba noodles break easily, they symbolize cutting off bad ties and severing the misfortunes of the past year.

Chinese cabbage

When you think of hakusai (Chinese cabbage), what comes to mind is hot pot ingredients, right? These days it’s sold year-round, but its peak season is winter—October through February is when it tastes best. There are plenty of delicious ways to enjoy it besides hot pot; it’s even tasty raw in salads.

protein

That film that forms when you heat milk is actually coagulated protein. Proteins have the property of solidifying when heat is applied; in the case of milk, heating causes the proteins to trap fat, forming a skin. You can eat the skin as is!