Post by miwaneisan on Mar 17, 2013 14:15:29 GMT -5
"Quiz! New Iron Chef Japan!" (II)
It may be more difficult than part I.
As for part I, maybe we could figure out the answers only by the vision of the video without watching the video so carefully, but this time, it may be difficult unless you understand Japanese and watch the video pretty well. I didn’t figure out some of them even though I’m a Japanese speaker and reviewed video…(T_T)
(Sorry for my strange English as always. If it doesn’t make sense, pls let me know.)
(*The answers are in the attachment.)
3/11 Question (from Episode 5: Potato battle):
Iron Chef Chinese, Wakiya made Chinese croquette.
He expressed a concept of Chinese yin-yang (contrast between light and shadow) visually in this dish.
What ingenuity did he exercise with the coating (batter) of his croquette in order to express yin-yang?
3/12 Questions (from Episode 6: Jidori battle):
Nominee Kwasaki (Western food) made hamburger with mince of breast meat, gizzard meat and paste of liver of Jidori chicken.
And he wrapped up something in his hamburger. What did he wrap up?
3/13 Questions (from Episode 7, New Year’s Special: Yellowtail (Buri) battle):
Honorary Iron Chef, Michiba made Buri Daikon. (Buri Daikon is a dish in which buri (yellowtail) is boiled in soy sauce with daikon radish.)
He put Tororo (=grated yam/paste of yam) on his Buri Daikon to finish.
Also he added milk and something (one more ingredient) in his Tororo in order to make it much more smooth and creamy.
What was one more ingredient?
(He made Tororo in a blender.)
3/14 Question (from Episode 8: Cheese battle):
Iron Chef Kurogi made strawberry Tempura as a dessert.
He added something unique into the batter (coating) in order to make it crisp and dry.
What did he add?
(In general, you use cold water.)
3/15 Question (from Episode 9: Beef battle):
Iron Chef Wakiya made Won-Ton soup.
In his Won-Ton, he wrapped up beef flank, vegetable, seasoning and…something (one more ingredient) to make the texture better. It was a sea food.
What was the sea food?
It may be more difficult than part I.
As for part I, maybe we could figure out the answers only by the vision of the video without watching the video so carefully, but this time, it may be difficult unless you understand Japanese and watch the video pretty well. I didn’t figure out some of them even though I’m a Japanese speaker and reviewed video…(T_T)
(Sorry for my strange English as always. If it doesn’t make sense, pls let me know.)
(*The answers are in the attachment.)
3/11 Question (from Episode 5: Potato battle):
Iron Chef Chinese, Wakiya made Chinese croquette.
He expressed a concept of Chinese yin-yang (contrast between light and shadow) visually in this dish.
What ingenuity did he exercise with the coating (batter) of his croquette in order to express yin-yang?
3/12 Questions (from Episode 6: Jidori battle):
Nominee Kwasaki (Western food) made hamburger with mince of breast meat, gizzard meat and paste of liver of Jidori chicken.
And he wrapped up something in his hamburger. What did he wrap up?
3/13 Questions (from Episode 7, New Year’s Special: Yellowtail (Buri) battle):
Honorary Iron Chef, Michiba made Buri Daikon. (Buri Daikon is a dish in which buri (yellowtail) is boiled in soy sauce with daikon radish.)
He put Tororo (=grated yam/paste of yam) on his Buri Daikon to finish.
Also he added milk and something (one more ingredient) in his Tororo in order to make it much more smooth and creamy.
What was one more ingredient?
(He made Tororo in a blender.)
3/14 Question (from Episode 8: Cheese battle):
Iron Chef Kurogi made strawberry Tempura as a dessert.
He added something unique into the batter (coating) in order to make it crisp and dry.
What did he add?
(In general, you use cold water.)
3/15 Question (from Episode 9: Beef battle):
Iron Chef Wakiya made Won-Ton soup.
In his Won-Ton, he wrapped up beef flank, vegetable, seasoning and…something (one more ingredient) to make the texture better. It was a sea food.
What was the sea food?