This page will contain additional articles about japanese restaurant, as they become available.Japanese cuisineOne course of a multi course Kaiseki meal, showing a careful arrangement of the foodsThere are many views of what is fundamental to Japanese cuisine. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony. Many Japanese think of the everyday food of the Japanese people--especially that existing before the end of the Meiji Era (1868 - 1912) or before World War II. Food individual to the countryBarrels of sake, a traditional Japanese alcoholic drinkTraditional Japanese cuisine is dominated by white rice (hakumai, 白米), and few meals would be complete without it. Anything else served during a meal--fish, meat, vegetables, tsukemono (pickles)--is considered a side dish, known as okazu. Traditional Japanese meals are named by the number of side dishes that accompany the rice and soup that are nearly always served. The simplest Japanese meal, for example, consists of ichijū-issai (一汁一菜; "one soup, one side" or "one dish meal"). This means soup, rice, and one accompanying side dish--usually a pickled vegetable like daikon. A traditional Japanese breakfast, for example, usually consists of miso soup, rice, and a pickled vegetable. The most common meal, however, is called ichijū-sansai (一汁三菜; "one soup, three sides"), or soup, rice, and three side dishes, each employing a different cooking technique. The three side dishes are usually raw fish (sashimi), a grilled dish, and a simmered (sometimes called boiled in translations from Japanese) dish -- although steamed, deep fried, vinegared, or dressed dishes may replace the grilled or simmered dishes. Ichijū-sansai often finishes with pickles such as umeboshi and green tea. This Japanese view of a meal is reflected in the organization of traditional Japanese cookbooks. Chapters are organized according to cooking techniques: fried foods, steamed foods, and grilled foods, for example, and not according to particular ingredients (e.g., chicken or beef) as are western cookbooks. There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. Since Japan is an island nation, its people consume much seafood including fish, shellfish, octopus, squid, crabs, lobsters, shrimp and seaweed. Although not known as a meat eating country, very few Japanese consider themselves vegetarians. Beef and chicken are commonly eaten and have become part of everyday cuisine. Noodles, originating from China, have become an essential part of Japanese cuisine. There are two traditional types of noodle, soba and udon. Made from buckwheat flour, soba (蕎麦) is a thin, brown noodle. Made from wheat flour, udon (うどん) is a thick, white noodle. Both are generally served in a soy-flavored fish broth with various vegetables. A more recent import from China, dating to the early 19th century, is ramen (ラーメン; Chinese wheat noodles), which has become extremely popular. Ramen is served in a variety of soup stocks ranging from soy sauce/fish stock to butter/pork stock. Although most Japanese eschew eating insects, there are a couple of exceptions. In some regions, grasshoppers (inago) and bee larvae (hachinoko) are not uncommon dishes. Salamander is eaten as well in places. Traditional Japanese table settingsThe traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were becoming popular by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century. Traditional table settings are based on the ichijū-sansai formula. Typically, five separate bowls and plates are set before the diner. Nearest the diner are the rice bowl on the left and the soup bowl on the right. Behind these are three flat plates to hold the three side dishes, one to far back left (on which might be served a simmered dish), one at far back right (on which might be served a grilled dish), and one in the center of the tray (on which might be served boiled greens). Pickled vegetables are often served as well, and eaten at the end of the meal, but are not counted as part of three side dishes. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick holder, or hashioki (箸置き). Dishes for special occasionsIn Japanese tradition some dishes are strongly tied to a festival or event. Major such combinations include:
In some regions every 1st and 15th day of the month people eat a mixture of rice and adzuki (azuki meshi). Japanese ingredients
See also Category:Japanese ingredients. Japanese flavoringsIt is not generally thought possible to make authentic Japanese food without shō-yu (soy sauce), miso and dashi.
Famous Japanese foods and dishesDeep-Fried dishes (Agemono)
DonburiA one-bowl dish of hot steamed rice with various savory toppings
Grilled and pan-fried dishes (Yakimono)
Nabemono (one pot cooking)
Noodles (men-rui)Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve ramen-rice combination sets.
Other
Rice (gohanmono)
SashimiSashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish but can be almost anything including beef, horse and chicken.
Soups (suimono and shirumono)
SushiSushi is vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood.
Sweets
Chinmi
Japanese influence on other cuisinesUnited States Teppanyaki is said to be an American invention, as is the California roll (not to mention the Philadelphia roll), and while the former has been well received in Japan the latter has not and has, at worst, been termed not sushi by Japanese people. However thanks to some recent trends in American culture such as Iron Chef and Benihana, Japanese culinary culture is slowly fusing its way into American life. Japanese food, which had been quite exotic in the West as late as the 1970s, is now quite at home in parts of the continental United States, and has become an integral part of food culture in Hawaii. Imported and adapted foodsA Japanese children's book. The food and utensils depicted, however, are Western.Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas). Chinese, French, Italian and Spanish cuisine is of particular interest to Japanese people. Historically, foods such as castella and bread were originally imported from Portugal, and the name pan for bread is a loanword from Portuguese. Many imported foods are made suitable for the Japanese palate by reducing the amount of spice used or changing a part of a recipe. For example, the Korean pickle kimchi, usually fermented in Korea, in Japan is instead often simply pickled, without a key Korean ingredient, fermented shrimp. Similarly, Japanese pizza may have toppings such as sliced boiled eggs, sweetcorn, shrimps, nori, and mayonnaise instead of tomato sauce. Other examples of changed imported cuisine include:
The Japanese often eat at hamburger chains such as McDonald's or Mos Burger, a popular competitor. Other fast-food establishments are similarly popular. These include doughnut and ice cream shops. Okinawa has a chain of A&W drive-in restaurants featuring the company's root beer. The Japanese also alter American-style fast-food, serving such items as green-tea milkshakes and fried shrimp burgers at chains like Lotteria. In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine. However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported cereal are also very limited, usually either frosted or chocolate flavored. "Italian restaurants" also tend to only have pizza and pasta in their menus. Washoku and yōshokuImported cuisines and foods from America and Europe are called yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Western cuisine. Japanese cuisine is called washoku (和食), lit. Japanese cuisine and Chinese cuisine is called Chūkaryōri (中華料理), lit. Chinese recipe. A number of foreign dishes have been adapted to a degree that they are now considered Japanese, and are an integral part of any Japanese family menu. Yet, these are still categorized as yōshoku as they were imported. Perhaps the best example is curry rice, which was imported in the 19th century by way of the United Kingdom, and vaguely resembles the original Indian dish. Another example is "Hamburg steak", which is a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western cuisine restaurants. However, yōshoku basically refers to Japanese-style foreign cuisine of a vague origin. TempuraOne of the oldest imported dishes is tempura, although it has been so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku. Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. Since then, the Japanese have extended its ingredients to include almost every sort of seafood and vegetable. Shrimp, eggplant, squash, and carrots are typical ingredients today. Another food, like tempura, that is now considered washoku is sōmen. Fusion foodsIn a constant quest to adopt and expand Japanese cuisine, Japanese have made hundreds of recipes that are distinctly different from the original recipes but still retain the "air" (and basic taste) of their origins. For example, "curry" from India, imported via the United Kingdom, has fused with varieties of foods to make new recipes. Curry made with fish based dashi is poured over udon, making "Kare Udon". It is wrapped in dough and deep fried, making "Kare Pan", curry bread. Curry is often eaten with pickled vegetables called Fukujinzuke or Rakkyo. Other recipes are so exotic by any standard that they remain a local cuisine. Anmitsu (あんみつ), a dish of cream, bean jam, ice cream, and fruits is often served as a dessert in restaurants. This page about japanese restaurant includes information from a Wikipedia article. Additional articles about japanese restaurant News stories about japanese restaurant External links for japanese restaurant Videos for japanese restaurant Wikis about japanese restaurant Discussion Groups about japanese restaurant Blogs about japanese restaurant Images of japanese restaurant |
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Anmitsu (あんみつ), a dish of cream, bean jam, ice cream, and fruits is often served as a dessert in restaurants. Its is also shown in syndication within the United States. Other recipes are so exotic by any standard that they remain a local cuisine. The Amazing Race is broadcast on various international television networks. Curry is often eaten with pickled vegetables called Fukujinzuke or Rakkyo. Main problems include:. It is wrapped in dough and deep fried, making "Kare Pan", curry bread. Despite The Amazing Race's recent surge of popularity, the show is not without its share of criticism and controversy. Curry made with fish based dashi is poured over udon, making "Kare Udon". The popularity of the series has also spawned local races [3] [4], some which have been mistaken for actual filming of the television program. For example, "curry" from India, imported via the United Kingdom, has fused with varieties of foods to make new recipes. TARCon gives fans an opportunity to meet past and present racers and host Phil Keoghan. In a constant quest to adopt and expand Japanese cuisine, Japanese have made hundreds of recipes that are distinctly different from the original recipes but still retain the "air" (and basic taste) of their origins. The event is held in New York City and is organized by Television Without Pity, a popular television website. Another food, like tempura, that is now considered washoku is sōmen. TARCon is a convention and viewing party held after the evening of the season finale. Shrimp, eggplant, squash, and carrots are typical ingredients today. Thanks to word-of-mouth and the Emmy wins, popularity of The Amazing Race has recently surged, and is now one of the most-watched reality shows on the air. Since then, the Japanese have extended its ingredients to include almost every sort of seafood and vegetable. Reportedly, it was saved by calls to CBS President Les Moonves from celebrity fans including Sarah Jessica Parker. Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. Even with extensive critical praise the show faced low Nielsen Ratings for the first several seasons, facing cancelation a number of times. As such, it is considered washoku. The Amazing Race is notable in that it is one of the few reality shows to grow substantially more popular in subsequent seasons. One of the oldest imported dishes is tempura, although it has been so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. It only contains countries that fielded actual route markers, challenges or finish mats.. However, yōshoku basically refers to Japanese-style foreign cuisine of a vague origin. Note: The table does not include airport stopovers, such as Japan. Western cuisine restaurants. ° Vatican City fielded a Fast Forward in Season 1; however, it was neither used nor shown.. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. While the complete set of official rules has not been released to the public, certain rules have been revealed during the various editions of the race:. Another example is "Hamburg steak", which is a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Failure to do so can result in time penalties, which can negatively affect finishing position in that leg of the race. Perhaps the best example is curry rice, which was imported in the 19th century by way of the United Kingdom, and vaguely resembles the original Indian dish. All teams must abide by the rules set at the beginning of the race. Yet, these are still categorized as yōshoku as they were imported. In this case, after the other two teams finish, they are informed that the race is over at their next Route Marker (Joe and Bill, Season 1; David and Jeff, Season 4). A number of foreign dishes have been adapted to a degree that they are now considered Japanese, and are an integral part of any Japanese family menu. On occasion, the third place team has fallen so far behind the other two teams that they cannot finish the race in a timely manner. Chinese recipe. Ideally, all three remaining teams arrive at the Finish Line within a reasonable amount of time. Japanese cuisine and Chinese cuisine is called Chūkaryōri (中華料理), lit. All other teams win lesser amounts of money on a sliding scale based on their finishing order, as follows:. Japanese cuisine is called washoku (和食), lit. The first team to reach the Finish Line wins the race and $1 million. Western cuisine. At the Finish Line, host Phil Keoghan and all the eliminated teams wait for the remaining teams to arrive. Imported cuisines and foods from America and Europe are called yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Remaining teams must complete one or more tasks before receiving the clue directing them to the Finish Line. "Italian restaurants" also tend to only have pizza and pasta in their menus. city. However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported cereal are also very limited, usually either frosted or chocolate flavored. The second part of the leg has teams traveling to a final destination, usually located in a major U.S. In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine. This first part of the leg includes intermediate destination(s) where the teams must travel to complete a series of tasks (Alaska, United States Seasons 1 and 2; Hawaii, United States, Seasons 3, 4, and 6; Calgary, Canada, Season 5; Puerto Rico, United States, Season 7; Montreal and Toronto, Canada, Season 8). The Japanese also alter American-style fast-food, serving such items as green-tea milkshakes and fried shrimp burgers at chains like Lotteria. Three teams compete in the last leg of the race. Okinawa has a chain of A&W drive-in restaurants featuring the company's root beer. This usually results in teams who believe they are coming in last checking in at the pit stop wearing every single article of clothing they have just in case it's a non-elimination leg, making for a rather comical sight in some cases. These include doughnut and ice cream shops. In addition to being stripped of all their money and starting the next leg without an allowance, teams were forced to surrender all their possessions, except for their passports and the clothes they were wearing, for the remainder of the Race. Other fast-food establishments are similarly popular. Starting in Season 7, the penalty for arriving last during a non-elimination leg became more severe. The Japanese often eat at hamburger chains such as McDonald's or Mos Burger, a popular competitor. Teams generally beg from locals or even the other teams during the Pit Stop to rebuild their cash reserves. Other examples of changed imported cuisine include:. Additionally, the last team to arrive begins the next leg with zero dollars to their name, meaning they do not receive the money given to the other teams at the start of the leg and may not collect money during the Pit Stop. Similarly, Japanese pizza may have toppings such as sliced boiled eggs, sweetcorn, shrimps, nori, and mayonnaise instead of tomato sauce. These teams are required to turn over all the money they accumulated throughout the race. For example, the Korean pickle kimchi, usually fermented in Korea, in Japan is instead often simply pickled, without a key Korean ingredient, fermented shrimp. Season 5 introduced a penalty to the team arriving last at a Pit Stop in a non-elimination leg. Many imported foods are made suitable for the Japanese palate by reducing the amount of spice used or changing a part of a recipe. Beginning in Season 5, the statement "The last team to arrive may be eliminated" has been used on every leg with the exception of the first. Historically, foods such as castella and bread were originally imported from Portugal, and the name pan for bread is a loanword from Portuguese. In Seasons 3-4, the clue preceding the Pit Stop ended with the statement "The last team to arrive will be eliminated" in the first few legs, and "The last team to arrive may be eliminated" after a certain point. Chinese, French, Italian and Spanish cuisine is of particular interest to Japanese people. In Seasons 1-2, the clue preceding the Pit Stop ended with the statement, "The last team to arrive will be eliminated," except in non-elimination legs. Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas). Racers are not told in advance which legs are non-elimination legs. Japanese food, which had been quite exotic in the West as late as the 1970s, is now quite at home in parts of the continental United States, and has become an integral part of food culture in Hawaii. Each race has a number of predetermined non-elimination legs, in which the last team to arrive at the Pit Stop is not eliminated and is allowed to continue on the race. However thanks to some recent trends in American culture such as Iron Chef and Benihana, Japanese culinary culture is slowly fusing its way into American life. Season 8 also had a double-length leg, which worked the same as Season 7's; in addition, the 2-hour finale took place over a double-length leg. Teppanyaki is said to be an American invention, as is the California roll (not to mention the Philadelphia roll), and while the former has been well received in Japan the latter has not and has, at worst, been termed not sushi by Japanese people. Season 7 had another, this time with teams meeting host Phil Keoghan on the usual Pit Stop mat at the halfway point, only to have him hand them the next clue instead of checking them in. United States. The second half of the leg featured a second Detour and second Roadblock. Sushi is vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood. The televised episode ended without a Pit Stop with a 'To Be Continued' message. Sashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish but can be almost anything including beef, horse and chicken. Season 6 introduced the first double-length leg shown over two episodes. However, the Japanese appetite for rice is so strong that many restaurants even serve ramen-rice combination sets. (Despite a flat tire, Uchenna and Joyce only finished 10 minutes behind the #1 team Ron and Kelly.) The longest amount of time Phil waited at a pit stop for the last team to arrive was more than 24 hours, due to the last team having flight problems and missing their departure time at the previous pit stop - see Season 2. Noodles often take the place of rice in a meal. The record for the shortest amount of time that Phil waited for the last team to arrive was around 10 minutes on the 11th leg of the 7th season. A one-bowl dish of hot steamed rice with various savory toppings. Alternately, host Phil Keoghan may go out to the team's location to eliminate them if they can't/won't finish a task (Marshall and Lance, Season 5, Lena and Kristy, Season 6). It is not generally thought possible to make authentic Japanese food without shō-yu (soy sauce), miso and dashi. Occasionally, on an elimination leg, if all other teams have checked in and the last team is very far behind, Route Markers may instruct them to go directly to the Pit Stop without completing the rest of the leg (Peggy and Claire, Shola and Doyin, Mary and Peach, all from Season 2, Michael and Kathy and Andre and Damon in Season 3). See also Category:Japanese ingredients. Teams normally complete all tasks and check in at the Pit Stop before they are eliminated. In some regions every 1st and 15th day of the month people eat a mixture of rice and adzuki (azuki meshi). The winners of the third leg in Season 8 won free gasoline for life, from BP and ARCO (specifically, $1200 of gasoline a year for 50 years, which is $60,000 per winner). Major such combinations include:. In Season 7, cash and automobile prizes were awarded for the first time on some legs; unlike season 6, however, at least two legs did not have a prize awarded. In Japanese tradition some dishes are strongly tied to a festival or event. In Season 6, prizes were given to the winners of every leg. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick holder, or hashioki (箸置き). In some legs, the first team to arrive wins a prize such as a vacation or camera, which they receive at the end of the race. Pickled vegetables are often served as well, and eaten at the end of the meal, but are not counted as part of three side dishes. The last team to arrive at the Pit Stop is eliminated, unless that leg of the race is one of the predetermined non-elimination legs (see below). Behind these are three flat plates to hold the three side dishes, one to far back left (on which might be served a simmered dish), one at far back right (on which might be served a grilled dish), and one in the center of the tray (on which might be served boiled greens). While a team arriving at 12:00 PM will depart at 12:00 AM, the total amount of rest time may be more than twelve hours, in which case the pit stop will be extended by 24 hour increments--such as one day and twelve hours (36 hours). Nearest the diner are the rice bowl on the left and the soup bowl on the right. Teams depart for the next leg of the race at the time they arrived plus twelve hours. Typically, five separate bowls and plates are set before the diner. During the Pit Stop, teams are also interviewed to provide commentary and voice-overs for the completed leg. Traditional table settings are based on the ichijū-sansai formula. The production staff provides food free-of-charge to the teams at the Pit Stops (food during the legs must be purchased with the money the teams receive). Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were becoming popular by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century. Each Pit Stop is a mandatory rest period which allows teams to eat, sleep, and mingle with each other. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Pit Stops are the final destination in each leg of the race. The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. In some regions, grasshoppers (inago) and bee larvae (hachinoko) are not uncommon dishes. In the family edition, the show said there were only two Yields, but there was another Yield on Leg 1 that didn't make it to air. Although most Japanese eschew eating insects, there are a couple of exceptions. Also starting in Season 6, teams are warned about an upcoming Yield in the clue immediately preceding it. Ramen is served in a variety of soup stocks ranging from soy sauce/fish stock to butter/pork stock. Starting in Season 6, the number of Yields was reduced from one on every leg to only three in the entire race. A more recent import from China, dating to the early 19th century, is ramen (ラーメン; Chinese wheat noodles), which has become extremely popular. However, each team may be Yielded by other teams an unlimited amount of times. Both are generally served in a soy-flavored fish broth with various vegetables. Like the Fast Forward, each team may use only one Yield during the game, and only one team may use each Yield. Made from wheat flour, udon (うどん) is a thick, white noodle. When the yielded team arrives at the Yield, they must turn over an hourglass found on the Yield sign and wait for all the sand to drain before continuing. Made from buckwheat flour, soba (蕎麦) is a thin, brown noodle. To do this, a team places the picture of the team they wish to yield onto the Yield sign (found near one of the Route Markers). There are two traditional types of noodle, soba and udon. The Yield, which was introduced in Season 5, allows any one team to force another team to stop racing for a predetermined amount of time. Noodles, originating from China, have become an essential part of Japanese cuisine. Similarly, NFL wives Monica and Sheree of Season 4 earned the Fast Forward but only placed 4th in the first leg (behind a three-way tie for first, the only time this has ever happened on the race). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. A Fast Forward usually results in the team arriving at the Pit Stop first, but does not guarantee it. Chapters are organized according to cooking techniques: fried foods, steamed foods, and grilled foods, for example, and not according to particular ingredients (e.g., chicken or beef) as are western cookbooks. Since each team may use only one Fast Forward during the whole race, they must decide when it is most advantageous to use it. This Japanese view of a meal is reflected in the organization of traditional Japanese cookbooks. Any team that is beaten to the Fast Forward will have wasted their time and must go back and pick up where they left off. Ichijū-sansai often finishes with pickles such as umeboshi and green tea. Only one team may use each Fast Forward. The three side dishes are usually raw fish (sashimi), a grilled dish, and a simmered (sometimes called boiled in translations from Japanese) dish -- although steamed, deep fried, vinegared, or dressed dishes may replace the grilled or simmered dishes. To find the Fast Forward, the team must perform the task described on the Fast Forward clue, which is found along with a regular clue at one of the Route Markers. The most common meal, however, is called ichijū-sansai (一汁三菜; "one soup, three sides"), or soup, rice, and three side dishes, each employing a different cooking technique. The Fast Forward allows the first team that finds it to skip all remaining tasks on that leg of the race and proceed directly to the Pit Stop. A traditional Japanese breakfast, for example, usually consists of miso soup, rice, and a pickled vegetable. In Season 1, even the first leg had a Roadblock, but it was not originally aired; it was included in the DVD release. The simplest Japanese meal, for example, consists of ichijū-issai (一汁一菜; "one soup, one side" or "one dish meal"). The six-Roadblock limit was dropped for Season 8; additionally, that season's four-member-team format required some Roadblocks to be completed by two people. Traditional Japanese meals are named by the number of side dishes that accompany the rice and soup that are nearly always served. In contrast, Season 5 featured three teams that split the Roadblocks 11-1 or 10-1. Anything else served during a meal--fish, meat, vegetables, tsukemono (pickles)--is considered a side dish, known as okazu. Since there normally are twelve Roadblocks in the Race, this rule forces each team to split the Roadblocks equally between the two members (unless a team uses a Fast Forward to skip one Roadblock, in which case the split can be 6-5). Traditional Japanese cuisine is dominated by white rice (hakumai, 白米), and few meals would be complete without it. Beginning in Season 6, each team member may only complete a maximum of six Roadblocks throughout the entire race. . Once a choice has been made, the teammates cannot switch roles. Many Japanese think of the everyday food of the Japanese people--especially that existing before the end of the Meiji Era (1868 - 1912) or before World War II. They then must decide which team member would be best suited to complete it. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony. Often, a team may figure out the specific task by observing their surroundings, using common sense, or even seeing other teams already performing the Roadblock task. There are many views of what is fundamental to Japanese cuisine. Before heading into a Roadblock, teams read a vague clue about the task to come, i.e., "Who's really hungry?" (for an ostrich-egg eating challenge), or "Who wants to get down and dirty?" (for a task involving making mud bricks). Korean Naengmyun with thicker noodles and a different broth. A Roadblock is a task which only one team member may perform. Korean barbecue that is unflavored and is dipped in sauce before eating for flavor. Should a team choose to switch Detour tasks part-way through, there is no penalty, other than naturally lost time. Konowata. One task is typically an easier option that takes more time to complete, while the other is usually a difficult or frightening option that can be finished quickly. Karasumi. Teams must successfully complete one of the tasks described on the clue in order to receive their next clue. Uni - Specifically salt-pickled uni. A Detour is a choice between two tasks, each with its own pros and cons. Pocky. The Route Info clues can instruct teams to go to several types of locations, including a specific location in another city or country, another location within the team's present city, the Pit Stop of the leg, and the finish line of the race. Macha Ice (Green tea ice cream) - green tea flavored ice cream. In addition, teams may be required to take public transportation, drive a marked car, or walk, according to the clue's instructions. Hello Panda. For example, the very first clue of the race specifies which flights teams may take. Azuki Ice - vanilla flavored ice cream with sweet azuki beans. However, the clue may make specifications about how the teams have to travel. Other Snack
Mirucurepu - "mille crepe" - layered crepe. Route Info clues instruct the teams where to go next. Kasutera - "Castella" Iberian-style sponge cake.
Sosu Senbei - Thin wafers eaten with soy sauce. Route Markers are the flags that mark the places where teams must go. Ramune - Sweet candy that melts in your mouth. One rule that was clarified in Season 7 is that teams may not beg for money at US airports. Also called Karumeyaki. This includes borrowing money from other teams, begging from locals, or selling their possessions. Karumetou - Brown sugar cake. If a team spends all of their money or has it taken away in a non-elimination round, they may try to get more money in any way that doesn't violate the local laws. Dagashi - Old-fashioned Japanese-style sweets
Mochi - steamed sweet rice pounded into a solid mass. The exception to this is the purchase of airline tickets (and, in Season 8, gasoline), which the teams pay for using a credit card supplied to them by the show. Melonpan - a large, round, sweet, crusty bread that looks and tastes somewhat like a melon. (In Season 1 teams were allocated nothing during one of the legs, and in Season 4, teams were given only one dollar for each of the final two legs.) During the race, all expenses (food, transportation, lodging, attraction admission, supplies) must be purchased from this allowance. Matsunoyuki. The amount varies from leg to leg, ranging from one dollar to hundreds of dollars. Manju - sticky rice surrounding a sweet bean center. Dollars regardless of the current location of the race. Kompeito - crystal sugar candy. This money is usually given in U.S. Kakigori - shaved ice with syrup topping. At the beginning of each leg of the race, each team receives an allowance of cash with their first clue. Imagawayaki - also known as 'Taikoyaki' is a round Taiyaki and fillings are same. The various relationship dynamics between the team members under the stress of competition is one focus of the show. Hoshigaki - Dried persimmon fruit. Both teammates must also arrive at each Pit Stop together in order to clock in. Higashi. If one teammate becomes injured and is unable to finish the race, the team must forfeit (for example, Marshall and Lance during Season 5). Hanabiramochi. Teammates must race the entire race together; they cannot split up or continue on without each other. Ginbou. (Nicole actually beat Christie for the title of Miss Texas USA in 2003.[1]). Dango - rice dumpling. Several contestants from Season 5 had previously competed against one another in the beauty pageant circuit. Anpan - bread with sweet bean paste in the center. For example, Kris and Jon from Season 6 were long-distance daters for only a year. Anmitsu- a traditional Japanese dessert. However, producers have shown more leniency and changed these rules in recent installments of the race. Amanatto. In addition, racers from different teams could not have previous acquaintances with one another. Wagashi - Japanese-style sweets
Chirashi - Translated as "scattered", chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish. All contestants are at least 21 years of age, except for Season 8, which featured some children and teenagers. Temaki - Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Past team relationships include: long-time married couples, siblings (including twins), parent/child, friends (roommates, fraternity brothers, platonic friends, high school friends, lifelong friends etc), romantic partners (both heterosexual and homosexual), and couples who are separated or formerly dating. Makizushi - Translated as "roll sushi," this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces. The teams represent a wide demographic of different ages, races, sexual orientations, and personal relationships. Nigirizushi - This is sushi with the ingredients on top of a block of rice. Season 8 of the race featured teams of four, but Season 9 will return to the two-person team format. Sumashijiru - a clear soup made with dashi and seafood. Each of the eleven teams (twelve in Seasons 3 and 4, ten in Season 8) on The Amazing Race is composed of two individuals who have some type of relationship to each other. Miso soup - soup made with miso, dashi and seasonal ingredients like fish, kamaboko, onions, clams, potato, etc. . Dangojiru - soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots. The ninth season will begin airing on February 28, 2006. Tonjiru - similar to Miso soup, except that pork is added to the ingredients. It has defeated competitors including CBS' Survivor (which was the first reality show to win an Emmy), Fox's American Idol, and NBC's The Apprentice. Shikasashi - sliced deer meat, a rare delicacy in certain parts of Japan. For three consecutive years, (2003 to 2005), The Amazing Race was awarded the Primetime Emmy Award for Outstanding Reality/Competition Program. Rebasashi - usually liver of beef. Teams must then follow clues and instructions and make their way to checkpoints in places around the world, eventually racing back to the finish line in the US. Fugu - sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The race starts in a US city. Basashi - sliced horse meat, sometimes called Sakura. The race resembles a treasure hunt in amateur rally racing. Om-rice (Omu-raisu オムライス) - omelette filled with fried rice, apparently originating from Tokyo. The race utilizes progressive elimination similar to Survivor; the last team to arrive at a designated checkpoint leaves the game. Hayashi Rice - thick beef stew on rice; origin of the name is unknown, but may be "hashed rice". It was created by Bertram van Munster. Kare Rice (see also curry) - Introduced from UK in the late 19th century, it became a staple food in Japan. It is produced by Jerry Bruckheimer for CBS and Touchstone Television (technically making it partially a Disney show) and hosted by New Zealander Phil Keoghan. Kamameshi - rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot. The CBS program has been on-air since 2001 and is currently in between seasons. Sekihan - red rice with adzuki beans. The Amazing Race is a reality game show normally broadcast in one-hour episodes in which teams of two or four race around the world in competition with other teams. Onigiri - Japanese rice balls. In an article according to Backstage.com, both "The Amazing Race" and "The Amazing Race: Family Edition", separately, were among the top 10 television shows with the most product placement in 2005. Ochazuke - green tea poured over white rice, often flavored. Season 8 had teams driving around in GMC Yukons, visiting a BP gas station that fielded no challenge in particular, receiving clues from AOL inboxes (done in Season 6 also), and completing a challenge with Buick luxury golf carts. Mochi - soft rice cake. Season 7 featured a gnome-hunting challenge, with the gnome featured being a Travelocity Roaming Gnome. Chawan mushi - meat (seafood and/or chicken) and vegetables boiled in egg custard. Excessive product placement, particularly in recent seasons. Shiokara - salty fermented viscera. USA Today shared similar opinions, adding that "the idea of being trapped in the back seat for a forced cross-country family drive comes closer to a nightmare relived than a dream come true." [7] Racers were also disappointed that they did not have a chance to travel to more exotic locations; in one episode Marion Paolo commented "Why are we going to Phoenix, Arizona for? I want to go to New Zealand!". Typically popular in Kanto and less so in Kansai. Seeing parents yell at their children in exotic New Jersey? Not so fun." [6]. Often eaten for breakfast. Entertainment Weekly commented that "Half the fun of The Amazing Race has always been watching the inter and intra-couple bickering that goes with being chronologically late and lost in a foreign land. Natto - fermented soybeans, stringy like melted cheese, infamous amongst non-Japanese for its strong smell and slippery texture. The expanded cast also made it more difficult to develop individual story lines. Osechi - traditional food eaten at the New Year. The main issues were the lack of international travel and watered down challenges tailored to families. Hiyayakko - cold tofu dish. Fans, critics, and racers were lukewarm over the format changes implemented in the family edition. Bento or Obento - combination meal served in a wooden box. In the two most recent seasons, Season 7 and Season 8, the winners were revealed in online betting scandals well before the airing of the final episode. Agedashi tofu - cubes of deep-fried silken tofu served in hot broth. Recent betting scandals. Okinawa soba - a wheat-flour noodle often served with sōki, steamed pork. In the latter reason however, in the case of a leg being in a poor country, penalized teams usually beg from tourists or from other teams. Somen. The second is that it is embarrassing to see Americans beg from people of Third World countries. Champon - yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot broth which originated in Nagasaki as a cheap food for students. One, is that the penalty is not sufficiently harsh enough. Udon - thick wheat noodle served with various toppings or in a hot shoyu and dashi broth. The implementation of the non-elimination penalty is generally criticized by fans basically into two camps. Ramen - thin light yellow noodle served in hot broth with various toppings; of Chinese origin, it is a popular and common item in Japan. The one other reality series that possesses this trait is The Mole. Soba - thin brown buckwheat noodles served chilled with various toppings or in hot broth. The implementation of the Yield has been criticized as taking away from the virtually unique ability of teams to control their own destiny in a reality series rather than being at the mercy of opponents as shows such as Survivor. Nikujaga, a Japanese version of beef stew. Season 7's Fast Forward task in Leg 8 featured the same hair-shaving task as Season 5, although Season 5's was not taken. Oden. Repetition of tasks in different seasons. Kimchi is a traditional Korean dish, but it has also become very popular in Japan, particularly in the southern island of Kyushu, which is situated closest to South Korea. Recent seasons have emphasized gross-out extreme eating contests reminiscent of Fear Factor, rather than focusing on the cultural aspect of the challenge. Kimuchinabe - similar to motsunabe, except with a kimuchi base and using thinly sliced pork. Design of challenges, especially food competitions. Motsunabe - cow intestine, hakusai (bok choi) and various vegetables are cooked in a light soup base. What had been clues are now more like simple directions in many cases; they remain more challenging in the final legs. Shabu-shabu - noodles, vegetables and shrimp or thinly sliced beef boiled in a thin stock and dipped in a soy or sesame sauce before eating. In recent seasons, there have been few actual clues for teams to decipher. Sukiyaki - mixture of noodles, thinly sliced beef, egg and vegetables boiled in a special sauce made of fish broth, soy sauce, sugar and sake. For example, in Season 1 the majority of Route Markers contained clues about the next location, not specifically stating the location itself. Yakitori - chicken kebabs. The watering down of the clues in subsequent seasons. Yakisoba - Japanese style fried noodles. For example, Dennis and Erika (Season 5) had known previous racers John Vito and Jill (Season 3) for many years.[5]. Unagi, including kabayaki - grilled and flavored eel. In fact, many teams had connections to the producers or past contestants, trivializing the standard application process. Teriyaki - grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce. For example, Season 5 featured only one past reality show contestant (Alison was on Big Brother) and Season 7 featured three past reality show contestants (Brian was on Fear Factor; Rob and Amber had been on multiple editions of Survivor). Takoyaki - a spherical, fried dumpling of batter with a piece of octopus inside. The stunt casting of teams where producers have tended to cast models, actors, and more recently past reality show stars. Omu-Soba - an omelette with yakisoba as its filling. The confrontational, and sometimes abusive behaviour presented by certain players, most notably Jonathan (Season 6) and Colin (Season 5). "omelette rice", a fried ketchup-flavored rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette. Nevertheless, bunching teams also adds to the unending suspense that many feel some of the earlier seasons lacked. Omu-Raisu - i.e. While all versions of the Race have suffered such problems, many fans feel that recent seasons (and Season 6 particularly) had more than usual or, perhaps, necessary. Okonomiyaki - pan-fried batter cakes with various savory toppings (see also Okonomiyaki restaurants). Bunching, where teams are constantly grouped together due to bottlenecks such as chartered flights and pre-planned hours of operation of businesses that the teams must use to complete tasks. Kushiyaki - meat and vegetable kebabs. (For an exception, see The Amazing Race 6 In-Race Trivia.)The finish line mats are an elevated red carpet with The Amazing Race logo enlarged on it. Hamachi Kama - grilled yellow tail tuna jaw and cheek bone. In season 8 the mats were yellow with a black and white border. Gyoza - Chinese dumplings (potstickers), usually filled with pork and vegetables. Beginning in Season 4, they would feature an ornately decorated world map. Tempuradon - battered, deep fried bite-sized foods. In Season 2 and Season 3, they were black with a yellow border. Gyūdon - seasoned beef. In Season 1, check-in mats for pit stops were representative of local cultures. Oyakodon - (Parent and Child) Usually chicken and egg but sometimes salmon and salmon roe. Due to the rather obvious nature of the crossing of the finish line, in later seasons several "decoy runs" have been done where teams from the final four are filmed crossing individual finish lines, to deter people from learning the identity of the winning team. Katsudon - deep-fried breaded cutlet of pork (tonkatsudon), chicken (chicken katsudon) or fish (e.g., magurodon). Before the race actually begins, the teams are filmed running from the starting line several times, in order to get different close-ups and angles of all the teams. Tonkatsu - deep-fried breaded cutlet of pork (chicken versions called chicken katsu). In doing so, the final destinations still remain a secret. Tempura - battered and deep-fried vegetables, seafood, and meat. However, to keep things as much of a surprise for the teams as possible, production will obtain visas from more countries than are actually on the race itinerary. Kushiage - meat deep fried on a skewer. Teams need to receive travel visas ahead of time for the countries that they will be visiting. Korokke (croquette) - breaded and deep-fried balls of mashed potato with creamy vegetable, seafood, or meat-flavored fillings. The opening credits feature scenes and locations from past and current seasons of the race. Wasabi (and imitation wasabi from horseradish), mustard, red pepper, ginger, shiso (or beefsteak) leaves, sansho, citrus peel, and honeywort (called mitsuba). Even after the race has aired, however, the amount is still required to remain confidential. Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to dress. Teams receive monetary compensation for the time away from their jobs back home. Negi (welsh onion), onions, garlic, nira (garlic chives), rakkyo (a type of scallion). Eliminated teams are often sent to "sequesterville", a foreign location on the race where they get to relax and do some sightseeing until the race is over. Kombu, katsuobushi, niboshi. Host Phil Keoghan is known to take the same flight as the teams on various legs of the race. Shō-yu (Soy sauce), dashi, mirin, sugar, rice vinegar, miso, sake. The camera and sound crews rotate teams after each leg. Fu (wheat gluten). [2] Occasionally, race personnel are shown to viewers, most notably during Season 7 where Brian and Greg's cameraman was shown lying on the ground after suffering minor injuries in an auto accident. Katakuri flour, kudzu flour, rice powder, soba flour, wheat flour. Also, for similar reasons, the show makes the point of not actually showing the crews to the point where crewmen have occasionally been digitally removed from the picture in post-production. yuzu. On the program, teams are only shown requesting two tickets, so that they don't break the fourth wall. sudachi,. When purchasing tickets, teams must also buy them for their camera crew. natsumikan (amanatsu),. Each team is accompanied by a cameraman and soundperson throughout the race. mikan,. The exact conditions that determine whether or not a time credit is awarded are unknown. kumquat,. However, in Season 8, two teams were stopped because of drained batteries and did not receive time credits. kabosu,. In early seasons, several teams were awarded time credits because of such difficulties. iyokan,. Sometimes, teams are delayed by production difficulties. daidai,. (See The Amazing Race 2 Trivia). Citrus fruits:
chestnut,. One exception to this was during Season 1, when Dave & Margaretta missed the cluebox at the base of the Eiffel Tower. persimmon,. A team that skips a Route Marker or performs a task incorrectly usually does not receive a penalty; rather, the racers will not be able to check in at the Pit Stop and will be told by host Phil Keoghan to complete the missed tasks. Fruits:
Tofu (tofu, agedōfu),. In Season 7, Rob and Amber, Ray and Deana and Meredith and Gretchen also quit a Roadblock and received a 4-hour penalty that did not start until the next team arrived at the task. Soy sauce (light, dark, tamari),. In Season 6, Hayden and Aaron quit a Roadblock and received a 4-hour penalty. Miso,. There is a larger penalty for quitting a task voluntarily. Edamame,. If a clue specifies a maximum speed, a team that exceeds that speed receives a penalty (Gary and Dave, Chris and Alex, Season 2). Bean products:
Noodles (udon, soba, somen, ramen). For example, a team that takes a taxi when the clue specifies that they must walk would receive a penalty (Frank & Margarita and Joe & Bill, Season 1; Heather & Eve, Season 3; Reichen & Chip, Season 4). Satsuma-age. Using a prohibited form of transportation. kamaboko,. This penalty is known to apply in the following cases:
niboshi,. Teams may be forced to submit their backpacks and possessions to searches by production staff at any time. chikuwa,. For filming purposes, team members are generally required to stay within 20 feet of each other, unless one person is performing a Roadblock. Processed seafood:
hijiki,. (Uchenna said this when he wanted to help Meredith with the boat in Season 7.) Otherwise, teams may assist one another in completing tasks, as seen in Season 8, where many teams had help setting up their tents, and the Linz and Godlewski teams cooperated to complete a Detour. wakame,. When stated, teams may not help other teams in challenges. konbu,. Teams could talk on the phone as long as they wanted, but had to end the call before getting in their cars."). nori,. As CBS's website explains, "They had the option of making one phone call to their loved ones back home before driving to the chateau. seaweed:
enokitake,. Teams are allowed to be upgraded to first or business class by the airline, as long as they only paid an economy fare (Frank and Margarita, Season 1; Reichen and Chip, Season 4; Ray and Deana, Season 7). matsutake,. Teams must purchase economy class tickets for airfare. shiitake,. Season 8's Route Markers were colored yellow, white, and black. Mushrooms:
Konnyaku (shirataki). The current colors were adopted in subsequent seasons so that the teams would have an easier time spotting them. Sansai (wild vegetables). The original Route Markers used in Season 1 were colored yellow and white. moyashi (mung or soybean sprouts). fuki (butterbur),. negi (Welsh onion),. takenoko (bamboo shoots),. renkon (lotus root),. sweet potato,. daikon,. gobo (burdock),. eggplant,. cucumber,. spinach,. nira (Chinese chives),. Vegetables:
Short or medium grain white rice. Rice
Sekihan, cooked rice with adzuki - celebration in general. Hamo (a kind of fish) and somen - Gion Festival. Chimaki (steamed sweet rice cake) - Tango no Sekku and Gion Festival. botamochi (sticky rice dumpling with sweet azuki paste) - Spring equinox. Chirashizushi, clear soup of crumbs and amazake - Hinamatsuri. Osechi - New Year. |