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Soy sauce: Quiz


Question 1: According to one theory, the English word "________" is derived from this word.
KetchupTomatoMustard (condiment)Garlic

Question 2: In the 18th century, ________ published accounts of brewing soy sauce shōyu in Japan.
Tokugawa IeharuAn'eiIsaac TitsinghDejima

Question 3: ________ (Japanese-style soybean paste).
TofuNattōMisoSoy sauce

Question 4: The Japanese word tamari is derived from the verb tamaru that signifies "to accumulate", referring to the fact that tamari was traditionally a liquid byproduct produced during the fermentation of ________.

Question 5: In ________, soy sauce is known as kecap (also ketjap or kicap), which is a catch-all term for fermented sauces.

Question 6: A study by ________ shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases.
University of MalayaNational University of SingaporeWaseda UniversityNanyang Technological University

Question 7: In Singapore and ________, soy sauce in general is dòuyóu (豆油); dark soy sauce is called jiàngyóu (醬油) and light soy sauce is jiàngqīng (醬清).
BruneiPapua New GuineaPhilippinesMalaysia

Question 8: Umami was identified as a basic taste in 1908 by Kikunae Ikeda of the ________.
Peking UniversityKyoto UniversityUniversity of TokyoOsaka University

Question 9: Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off ________ as it matures.

Question 10: "foreigners' soy sauce") is the Hokkien name for ________.
Hong KongWorcestershire sauceDim sumCantonese cuisine


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