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Glossary beginning with A
Have you ever wondered exactly what wasabi is or how tofu is made? Find out this and much more ...
Click one of the letters above to be taken to a page of all terms beginning with that letter.
A natural gelling agent derived from the tengusa sea vegetable (
). Traditionally it is freeze dried during the winter, and shaved into flakes. Use to make jellies and aspics. Sometimes known as agar agar. Known in Japanese as kanten.
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A creamy dessert made by mixing cooked sweet rice with koji
culture and allowing to ferment. A versatile dairy free alternative for desserts and cakes.
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A sea vegetable that grows in deep waters. Milder tasting than hijiki
, which it resembles. Can be cooked with vegetables or added to salads.
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A thickening starch made from the rhizome of a plant (
) of the same name, not dissimilar to kuzu
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Dark red beans that are used to make a paste called an that features in much Japanese confectionery. Can also be cooked in savoury dishes. Also known as adzuki or aduki beans.
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