Cooking The Japanese Way Crossword

The Japanese Festival of the dead
Children's Day
means "Dividing of the seasons"
Instant powdered soup vase made from dried seaweed and flakes of dried bonito fish
Dried shavings of bonito fish, mainly for garnishing a dish or to flavor soup stock
Paste made from soybeans, which is usually used in soups and sauces.
Buckwheat noodles
Thin wheat noodles
Thick wheat noodles
Black Mushrooms used in Japanese cooking, fresh or dried.
Processed Curd made from soybeans
Primary eating utensils except when Chawan Mushi is on the menu
Warm beverage that is very common to see on the Japanese Table
Although the Japanese don't eat beef very often,this dish is very well known in Japan and the U.S.
Traditional Japanese New Year's soup, consists of Rice cakes and Shrimp
Sock shaped carp flown on Boy's Day of Kodomo No Hi
Bean throwing activity during the "dividing of seasons"
During Obon, a welcoming bonfire is sometimes seen.
Traditional treat commonly seen on Girl's Day of Kodomo no Hi
A variety of green onion