GLOSSARY OF COOKING INGREDIENTS

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Asian Recipes Food Glossary contains food, ingredients and cooking terms to assist you with your everyday meal preparations.

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MISO

Miso is a thick paste made by combining soybeans and barley or wheat or rice (or a mixture of these grains) with a yeast mold (koji) that has been cultivated from a soybean, barley or rice base. The mixture is then aged from five months to two years. Miso is very nutritious and is a basic element of man Japanese soups, stews, and braised dishes.

MUSHROOMS

There are many types of mushrooms, varying in size, shape and color, with surfaces that range from smooth and silky to pitted and honeycombed. The most common and readily available is the cultivated white mushrooms, which have a mild flavor and can be used in many types of dishes.

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Website updated on : 02 November, 2006