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Japanese Cooking Terms
Before you can prepare Japanese food, you need to
have a few terms and definitions, as well as tips. Perhaps the following will be of good
use to you. Japanese food is low in fat, but high in protein, vitamins and minerals. Although the procedures for preparing good Japanese
food is a bit more involved, it is well worth the effort.
Miso:
Thick puree of soy beans, sea salt, rice or barley.
Fresh tofu:
Cooked, mashed soy bean mixture which is of a firm consistency and
resembles goat cheese.
Mirin:
Sweet rice vinegar
Sake:
Rice wine (served warm).
Nori:
A popular seaweed. This can be found dried in sheets.
Shitake:
A flavorful Japanese mushroom.
Daikon:
Large, elongated white radish.
Wasabi:
Green root and similar to strong horse radish. This can be found in
a paste form in a tube or in a powder form which needs to be mixed
with water.
Shoyu:
Japanese soy sauce which consists of soy beans, water, wheat and
sea salt.
Tamari:
Another type of Japanese soy sauce which consists of soy beans,
water and sea salt.
Soba noodles:
Buckwheat pasta.
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