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Asian Food Glossary |
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| Owing to the increasing interest in Asian cookery, you may wonder what certain ingredient used in Asian recipes mean ? Here you can browse through various ingredients used in Asian food most commonly. |
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| Daikon (Japan) | From the Japanese words dai (large) and kon (root), this vegetable is in fact a large oriental radish with a sweet, tangy flavor. The giant white or icicle radish sold in large supermarkets and all Asian stores that stock vegetables. One of the mildest of all radishes, it turns almost sweet and bland when cooked. It will keep for at least a week in the refrigerator. |
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| Daun kesum | A type of herb with dark green leaves. Used in Malay and nyonya cookings especially in Laksa gravy. |
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| Dashi | This infusion of dried fish and seaweed, the base of most Japanese soups and sauces, is one of the most important flavorings in the Japanese cuisine, contributing largely to the unique taste of Japanese food. |
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| Dashi Powder | The equivalent of Western soup stock powder. It is used to make dashi fish stock and as a basic seasoning in many Japanese recipes including soups and salad dressings. |
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