Seasonings
Posted by Ariel
G
| Gochujang | |
 gochujang |
|
M
| Mirin | |
 mirin |
This is used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content. |
| Miso | |
 miso |
Made by fermenting rice, barley and/or soybeans, with salt etc…The most typical miso made with soy |
| Okara (or soy pulp) | |
| white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the traditional cuisines of Japan, Korea, and China, and since the 20th century has also been used in the vegetarian cuisines of Western nations. (From Wikipedia) | |
| Picked Tofu(Fermented Tofu) | |
 pickled tofu |
Fermented Tofu or Picked Tofu also called Chinese Cheese. It has very strong smell and taste, but if you like this, you addict to it |
S
| Sake (cooking sake) | |
 sake |
Rice wine. You can get cooking sake in Japanese grocery store, but you can also get sake in any liquor shop. If you do not find it , you can use sweet white wine instead. |
| Sesame Oil | |
 sesame oil |
Vegetable oil made from sesame seeds. You can find this oil in any asian grocery super market. |
| Soy sauce | |
 organic soy sauce |
(“shoyu” in Japanese) is a fermented sauce made from soybeans (soya beans). I usually get organic soy sauce from asian grocery super market. |
