Choose the first letter of the word you wish to look up.

A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z

A

Back to Top

B

• Baby Bok Choy
  • Bok choy, also known as Pak choi or Peking cabbage, forms a small but elongated head (not round like European cabbage) with plump white stalks and deep green leaves. A member of the brassica family, bok choy offers nutritional assets similar to those of other cabbages: It is rich in vitamin C and contains significant amounts of nitrogen compounds known as indoles, as well as fiber--both of which appear to lower the risk of various forms of cancer. Bok choy is also a good source of folate (folic acid). And with its deep green leaves, bok choy has more beta-carotene than other cabbages, and it also supplies considerably more calcium. The stalks and leaves have quite different textures, so in culinary terms, it's like getting two vegetables for the price of one.
• Beurre Blanc
  • In French, beurre means butter, blanc means white…put the two together and you get white butter, or white butter sauce. A beurre blanc is made by making a reduction of white wine, shallots, peppercorns and herbs.
• Bisque
  • A thick cream soup usually containing seafood.
• Boursin Cheese
  • Boursin Cheese is a soft creamy cheese available in a variety of flavors. Its flavor and texture is somewhat similar to American cream cheese. Boursin cheese was first produced in 1957 by François Boursin in Normandy. Boursin is a trademark - Boursin cheese is produced exclusively by the Boursin company, a subsidiary of Unilever.
    
     

Back to Top

C

• Celeriac
  • Is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley. Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring then the vegetable harvested when its roots are developed.
• Chipotle chile [chee-POT-tleh] peppers
  • Are smoked jalapeno chili peppers and are also known as chili ahumado. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. As much as one fifth of the Mexican jalapeno crop is processed into chipotles.
• Compote
  • Dish of fresh or dried fruit cooked in a sugar syrup, often seasoned with spices such as cloves an cinnamon. The term may also be used for a dish of game birds, rabbit, onions or sweet peppers cooked very gently for a long time until reduced almost to a puree.

Back to Top

D

• Daikon [DI-kuhn, DI-kon]
  • From the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon`s flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range from 6 to 15 inches in length with an average diameter of 2 to 3 inches. Some exceptional daikon are as fat as a football!

Back to Top

E

• Edamame
  • Is a green vegetable more commonly known as a soybean. The word Edamame means "Beans on Branches".

   

Back to Top

F

Back to Top

G

Back to Top

H

• Hamachi
  • Is Japanese yellowtail fish.

Back to Top

I

Back to Top

J

Back to Top

K

• Kabayaki Glaze
  • A Japanese Glaze made with soy sauce, rice wine and sugar.
• Kaffir lime
  • Is a small, round, gnarled variety of lime indigenous to Southeast Asia-known as limau perut in Malaysia and makrut in Thailand. The leaves and rind are used in curry pastes and other dishes as a source of intense, citrusy aroma and flavor. The leaves are most common in their dried form, although they can also be found fresh or frozen in Asian markets.
• Kiawe
  • Hawaiian mesquite tree

Back to Top

L

• Lumpias:
  • The popular Philippine version of the Chinese egg roll

Back to Top

M

• Maui Onion Compote
  • Dish of fresh Maui Onions cooked very gently for a long time until reduced almost to a puree. Seasoned with a sugar syrup, and spices such as cloves an cinnamon. Maui Onions are so wonderful they even have their own festival!
• Mint Chutney
  • Is a great East Indian dip or condiment to serve with fritters, meat, chicken, or other spiced dishes.
• Miso
  • Is a rich, salty condiment that characterizes the essence of Japanese cooking.

Back to Top

N

Back to Top

O

Back to Top

P

• Pacific Rim Cuisine:
  • Is an exciting mix of flavors and cultures from countries that border the Pacific Ocean. They include Australia, Cambodia, Canada, China, Indonesia, Japan, North Korea, South Korea, Malaysia, Mexico, New Zealand, Papua New Guinea, Russia, Singapore, Taiwan, Thailand, United States (Hawaii), Vietnam, and various Pacific islands.
• Ponzu (ポン酢)
  • Is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light yellow color. Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom.
• Prosciutto (also known as Parma ham)
  • Is a dry-cured ham from central and northern Italy and other Adriatic countries -- Slovenia (Kras), Croatia (Dalmatia) and Serbia and Montenegro, where it is called pršut.

Back to Top

Q

Back to Top

R

• Risotto
  • Is a creamy rice dish made with short-grain or Arborio Italian rice. The rice is gently cooked in butter or olive oil. Liquid, usually broth, is then added a small amount at a time until the rice is cooked and bathed in creamy liquid. Risotto must be stirred almost constantly to release the starch from the rice so the starch thickens the broth, giving the dish its characteristic creamy consistency.

Back to Top

S

• Sashimi
  • Is thinly sliced, raw seafood.
• Shiitake Mushroom
  • The shiitake is a large, umbrella-shaped mushroom that is dark brown and is prized both for its culinary and medicinal properties. Proven medicinal benefits include antiviral, antifungal, and anti-tumor effects. For example, the consumption of shiitake mushrooms significantly lower blood cholesterol levels and is reported to lower high blood pressure in laboratory animals. Shiitake contains all eight essential amino acids in better proportions than soy beans, meat, milk, or eggs as well as a good blend of vitamins and minerals including vitamins A, B, B12, C, D and Niacin. In addition, shiitake mushrooms are a popular source of protein in Japan, and are a major diet staple in China, and other parts of the Pacific Rim.
• Spaetzle (German: Spätzle, sometimes explained as being derived from Spatz "sparrows")
  • Are noodles much used in southern Germany and Alsace. They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is a simple affair, consisting of eggs, flour, and salt only.
• Sriracha
  • Is made from sun-ripened chili peppers, vinegar, garlic, sugar and salt.

Back to Top

T

• Teppanyaki: (鉄板焼き)
  • Is a type of Japanese cooking. Generally speaking, it can be done on any iron plate (Hence "Teppanyaki"; teppan means "iron plate"), with any ingredients. In the western world, it can be done on a griddle, though in Japan it is done in a special electric frying pan which is also called Teppanyaki.
• Tuile
  • Classically, tuile is a very delicate, lacy cookie that is formed around a mold while it is still hot from the oven to form a basket, or unique shape.

Back to Top

U

Back to Top

V

Back to Top

W

• Wakame

  • Is a kelp and looks and tastes like spinach.

Back to Top

X

Back to Top

Y

Back to Top

Z

Back to Top