If you’re a foodie, like me, and you’re interested in Japanese cuisine as either a hobby or a way of life, you’ve probably already done your homework on the ingredients and appliances used in traditional Japanese cooking. And if you don’t have access to authentic Japanese ingredients, you’ve probably learned which Western substitutes work best with a traditional recipe.

If you’re still gun-shy in regards to Japanese food; no worries, it’ll all become second nature in time. For now, test how much you think, or don’t think, you know with The Anime Blog’s Quiz for fan’s of Japanese cuisine!

(Answers and foodie lore are given below the quiz. The quiz is off site but come back to rate your score and see how you did!!! No peeking until you’re done!)

Rate your score!

• 100-90%= Sugoi!! You can cook with me any day itamae dono!
• 89-80%= Yatta! Feels good to know your goma from your gari, ne?
• 79-60%= Genki. If you can tell the difference between anko and kinako, that’s none too shabby.
• 59-40%= Ma-ma. Uh-oh, maybe you should cook Japanese more often.
• Below 40%= Baka! Before you can become a Japanese foodie master, you must learn that a world of food exists outside Pocky and Pretz.

1.) True. Washoku, as denoted by the prefix wa-, is used in reference to more traditional ways of Japanese cooking, such as cooking oden and sukiyaki.

2.) False. Although goma is Japanese for sesame, the mame (bean) in front of it turns the phrase into a popularized term for “seal” which was coined for cutesy seal characters created by San-X. Mamegoma Honobono Nikki is a game for the Nintendo DS featuring adorable baby seals. Kawaii!

3.) True. Shiro miso (white miso) is less salty, more mild, and sweeter than red or yellow miso. It’s used as a filling in some wagashi including hanabiramochi.

4.) False. Shabu shabu is a one-pot meat entree made at the table in a pot of boiling broth. Very thinly sliced meat is dunked in the broth and stirred back and forth with chopsticks till it’s barely colored. This back and forth creates a “swish swish” sound which translates into “shabu shabu”.

5.) True. Not much land for grazing in Japan and why bother when there’s plenty of fish to harvest which don’t need to be fed or cared for? During Japan’s early years, it was a faux pas to eat the meat of four-legged animals, due in part to Buddhism. Meat eating only became en vogue during the Meiji Restoration.

6.) False. While Osaka is famous for many tasty goodies (takoyaki and okonomiyaki to name a couple) , kuro sato, aka, black sugar isn’t on the list. Okinawa has the honor of being known for black sugar. Many kurosato ame (black sugar candies) producers make sure Okinawa is prominently displayed on the candy’s packaging as a key selling point. What makes Okinawan black sugar so famous, I wonder?

7.) True. Hiroshima-style okonomiyaki is made in layers: ingredients, batter, ingredients, batter, etc. All the ingredients for the okonokiyaki are added to the batter for Kansai-style. Most people will argue over how to correctly make okonomiyaki, just like many people argue over to correctly make pizza (St. Louis style “pizza”, is NOT pizza, FYI).

8.) False. While both gari and beni shoga are types of pickled ginger, they differ in taste and creation. Gari is sweet and tart and is made with a sweetened vinegar solution. Beni shoga is salty and sour and is made with ume-su (a vinegar made from plums).

9.) True. Castella cakes, cheesecake (chizukeki) and doughnuts (do-natsu), all were originally created overseas and have been given a new twist as lighter, less sweet Japanese variations, aka yogashi.

10.) False. Close but no wagashi. While most Japanese sweets are made with mochi flour (-ko), ohagi and botamochi are made using mochi goma (whole glutinous rice).

11.) False. Kabocha is a member of the Cucurbitaceae family, which also includes in its ranks, pumpkins and gourds. Kabocha is also known to the world as “Japanese pumpkin”, not Japanese potato.

12.) True. In the Yubari region, melons, similar to honeydew and cantaloupe, are precisely cultivated and can sell for over $100, depending on their quality. Watermelons also fetch upwards to $25, for an average melon. Unlike Americans who groan at the thought of receiving a fruit gift basket, Japanese consider high quality fruit to be an excellent gift idea. $100 for a melon, or $100 for some Godiva? I guess it depends on where you’re from…

13.) True. Tsubushi-an is a chunky, whole bean variety of anko (sweetened adzuki bean paste) and koshi-an is a smooth, refined, sweetened bean paste. Both are used in making wagashi.

14.) False. A suribachi is one part of the Japanese mortar and pestle. The mortar (suribachi) is made from ceramic and has fine ridges on the inside. The pestle, called a surikogi, is made from wood. Suribachi and surikogi are used to grind sesame seeds and to make pastes. Making dashi no moto (seaweed and bonito broth) does not require the use of a mortar and pestle.

15.) False. Thank the Portuguese for tempura. The Portuguese originally brought over fried foods to Japan in the 1600’s. The Japanese term “tempura” is derived from Quator Tempora, “the four times”, which were days the Portuguese missionaries abstained from eating meat. During these fasting days, the Portuguese would eat fried seafood and vegetables instead of other meats. The Japanese adopted this practice of frying foods, and tempura became popular in the 1700’s as a snack food.

16.) True. Daifuku- Japanese sweet cakes made from pounded glutinous rice and traditionally filled with sweet bean paste- are made with all manner of fillings these days. Melon daifuku is a combination of all things good: Gooey rice and sweet melon.

17.) False. Matcha is actually quite pricey compared to other teas. It’s a powdered green tea traditionally used in the chanoyu, (Japanese tea ceremony) but is also used to color and flavor mochi, noodles and ice cream.

18.) True. Marron is French for chestnut and the Japanese have adopted the word into their food term repertoire. Kuri, is the Japanese word for chestnut, however.

19.) True. Kanten, aka, agar agar, is used in a variety of sweets but is also is part of a modern diet fad in Japan. Since kanten has zero calories and is high in fiber, many Japanese eat it as a weight loss food. People who’ve been on the kanten diet claim it’s helped them lose pesky pounds they weren’t able to prior to the diet.

20.) False. Satsumaimo, sweet potatoes, are in season during the fall months, not the summer months.

21.) False. Although yatsuhashi is a type of miyagegashi (souvenir sweet), it’s place of origin is Kyoto, not Nagano. Yatsuhashi is a wagashi made either baked and formed into shingles, or is uncooked and formed into triangles and filled with bean paste. Both variations of yatsuhashi are flavored with cinnamon, or sometimes ginger.

22.) True. Soba noodles must have at least 30% of their bulk composed of buckwheat flour to be considered soba.

23.) True. Abura age, fried tofu pouches, are much coveted by mischievous kitsune (fox spirits).

24.) False. Hijiki, wakame and kombu are all seaweed used in Japanese cooking. Wakame is most commonly used in miso soup and kombu is integral to dashi, which in turn is integral to many Japanese meals.

25.) True. Mushi means “steam”. Sake mushi and chawan mushi are both examples of steamed dishes.

26.) False. Shoyu is “soy sauce” and the Japanese use soy sauce in just about everything. Japanese use soy sauce in a similar manner Westerners use salt: to cook and to season foods with.

27.) True. Much like Western healthy eating concepts which state to eat multiple colors of food to stay fit, the Japanese believe that eating much in the same manner at every meal will ensure good health. “Black” foods also encompass foods which are brown or purple.

28.) True. Udon are popular noodles used in a variety of dishes. They’re fairly hefty and very filling.

29.) False. Kinako is roasted whole soy bean flour. It has a nutty flavor similar to peanut powder but is sweeter than peanut powder. Kinako is a popular wagashi ingredient.

30.) False. The Japanese practice “hara hachi bu“: eating until you are 80% full, not 60%.

Soba are buckwheat noodles which come in a variety of sizes and are defined by how much buckwheat flour is used in their creation. At least 30% buckwheat flour must be used in order for noodles to gain the moniker of soba. Higher buckwheat content makes soba much more desirable to the discerning public.

2007 marks the 38th year of the festival, which is held during the fall equinox, Shūbun no hi. This time also celebrates the buckwheat harvest, without which there would be no soba.

However, it was more than just tasty noodles which drew hundreds of visitors this year to this quite section of Nagano. This year, during the annual Togakushi Soba Matsuri, a ninjutsu demonstration was held to commemorate Togakushi as the birthplace of the Togakure Ryu Ninpo; a school of ninjutsu founded eight hundred years ago by Daisuke Nishina, who was born in the village. Daisuke became the first Soke (family head) of one of the arts now known as ninjutsu.

The demonstration took place in front of one of three area shrines; Togakushi nakasha, or “middle shrine”. This shrine sits atop a large, steep hill and can only be reached by foot. The purpose for setting the shrine atop such a hill was to wear worshipers out, physically, and leave them open to miracles.

Members of the Togakure Ryu, also known as the Bujinkan Dojo (Divine Warrior Training Hall), came from all over the world this year to participate in and to watch the embu (demonstration). The current Soke of the Bujinkan and 34th Grandmaster of the school, Hatsumi Masaaki Sensei, also made an appearance at the embukai.

Dressed in black and wearing oni (demon) masks, practitioners of all skill levels demonstrated an art many people think is either dead or mythical. Both women and men took turns wielding traditional weapons in battle. Such weapons included the naginata (halberd), bo (staff), and hanbo (half bo). Hand to hand combat (taijutsu) was also demonstrated to the crowd.

The Bujinkan performed this year at the request of the clergymen who take care of the local shrine and the Bujinkan will continue to perform at the shrine caretakers’ request.

So how is it that ninjutsu is not only an actual, viable art, but has survived, and thrived, for nearly 850 years? Not just that, but why are ninja publicly demonstrating an art that’s considered secretive?

The word “nin” has many meanings, but one of the many which the Bujinkan have agreed upon in reference to their art is “endurance“. The art of nin is the art of endurance, which perhaps can account for how ninja and ninjutsu have survived when they and their art were no longer needed by the shoguns and generals who used them.

Hatsumi Sensei is the first Soke, ever, to teach his art of ninpo to Westerners. If ninjutsu was half as secretive as popular culture has depicted it to be, it’s doubtful the art would have ever left Japan.

Many, many conceptions of the ninja are either slanted or just plain wrong. Most of the ideas and ideals applied to ninja by Americans can be traced back to the action films of the 1980’s. It was in these films that ninja were first portrayed as sneaky, underhanded, black clad assassins who were armed to kill with an impressive array of shuriken, aka, throwing stars.

In the late 1990’s, the current Soke changed the name of the art from Bujinkan Ninjutsu- previously known as Bujinkan Ninpo- to Bujinkan Budo Taijutsu. Hatsumi Sensei wanted to emphasize that the art went beyond ninjutsu and also encompasses the samurai skill set. Mental and spiritual training, as well as physical training, are also emphasized with the name change.

However, ninjutsu and its wild stereotypes are still alive and well in modern Japanese pop culture in the form of manga and anime. The latest and most popular portrayal of ninja is by the manga and anime series, Naruto. Naruto, though, is not the only anime/ manga to make use of this fertile subject. The Ninja Scroll franchise has also used the draw of ninjutsu to create a popular series and two movies. Basilisk is also a manga/ anime series based off ninja, and tells the tale of the feuding ninja families, Kouga and Iga.

The internet is another haven of misinformation. Typing the word “ninja” into Google yields over sixty seven million hits. The first entry is for Wikipedia, which eventually links back to Budo Taijutsu, but the second and third can hardly be taken as serious guides to the art.

With conflicting information being fed to the general public through various media as to the veracity of ninja techniques and stereotypes, it’s hard to discern the crap from the credible. Ninjutsu today, though, is still a true, vibrant art and is expressing its true essence by hiding in plain sight.