Washoku: grilled, simmered, steamed — Japan · Cuisine World
A Kyoto cook plans a meal that uses different cooking methods, a key idea of washoku. Sort each dish by how it is cooked.
Your task
Put each dish in the right cooking method.
- Grills, pots and steamers are hot, so an adult cooks. Fish, egg, soy and wheat are allergens: check the label with an adult.
- Simulation: heat, ovens, hot oil and knives are only pretend here. At home, always cook with an adult.
- Allergens: check the label with an adult (gluten, milk, egg, nuts, peanut, shellfish, soy, sesame). We never ask about your allergies.
Score
- Safe kitchen — Adult, clean hands, cool handles: you cooked safely.
- Technique — Right order, right amounts, right timing.
- Food knowledge — You understood why it works — and where it comes from.
Around the world
In 2013, UNESCO added washoku, the traditional food culture of the Japanese, to its list of Intangible Cultural Heritage.
Japan
- Onigiri rice balls
- Miso soup
- Veggie sushi rolls
- Balanced bento
- Tea and table manners
- Tempura (simulated): why hot oil is dangerous
- Dashi: the taste behind miso soup
- Festival food stalls (matsuri)
- Tsukemono: quick pickles
- Dango: sweet rice dumplings
- Japanese kitchen tools
- Tamagoyaki: the rolled omelette
- Soba or udon? Noodle choices
- Okonomiyaki: two city styles
- Mochi at New Year
Simulation only: heat, ovens, hot oil and knives are pretend. At home always cook with an adult. Allergens are shown, never asked — nothing about you is collected; progress stays on this device.
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