A North African pasta made by rolling tiny bits of durum semolina and water which are then steamed and dried. Unlike yellow couscous this brown version is made with unrefined
Wasabi (Japanese Horseradish)
A root with brownishgreen skin and pale green flesh belonging to the cabbage family. This highly pungent root is not related to Western horseradish although the two are often compared.
Wakame Seaweed Flakes
These precooked and dried pieces of the sea vegetable Wakame make a delicious healthy addition to soups salads and grains. Hailing from Japan it is the third most popular sea
A sauce or dressing consisting of oil vinegar salt pepper and various other optional ingredients such as mustard herbs shallots and garlic. The standard proportion is three parts oil to
A strained liquid made by cooking aromatics in water or stock to extract their flavors. Using vegetable stock instead of water to prepare grains beans soups and sauces enhances their
Made by pureeing umeboshi plums. The procedure for making these plums is as follows : green unripe plums are soaked in salt water and red shiso leaves for approximately one
Ume Plum Vinegar (umeboshi vinegar)
A liquid byproduct of umeboshi plum production; green plums are pickled with salt water and red shiso leaves for approximately one year yielding marooncolored salty sour plums and a pinkish
These Japanese noodles are traditionally made with refined wheat flour water and salt and sometime egg yolks. Health food stores carry versions containing whole wheat or brown rice. Udon usually
Tofu (soybean curd)
Tofu is made from soymilk curdled with a coagulant, usually nigari (magnesium chloride) or gypsum (calcium sulfate). Similar to bland, firm, custard, tofu takes on the flavor of any seasonings.