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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.
The ingredients are listed in alphabetical order.

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


Mirin (Japan)

A clear, very slightly viscous liquor used in Japanese cooking. It may be labeled sweet rice wine. If it is unobtainable, a medium-dry sherry works in some recipes, but a closer approximation of flavor and effect would be achieved using sake lightly sweetened with sugar.

Mirin
Miso

This thick, salty ingredient used in Japanese soups and dressing is made from ground soybeans and salt. It varies from light yellow to a dark-brown, with a corresponding increase in the intensity of its flavor. Sold in health food and Asian stores.

Miso
Mitsuba (Japan)

An herb resembling oversized parsley, which is easily grown in a home garden. As a garnish Italian flat-leaf parsley is a good alternative if you cannot obtain mitsuba, but in a dish the peppery taste of watercress is a better substitute.

Mitsuba
Mungo bean sticks

These, made from green bean flour, come in 1lb. packages but are also obtainable in bulk at a lower rice. Mainly obtainable from emporia specializing in oriental goods.

 

 

Mushrooms

Mushrooms both fresh and dried are used in Asian cooking. The dried black variety - Chinese or shiitake - is used commonly. Dried mushrooms should be soaked for 20 minutes in warm water before use.

Mushrooms

 

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Last Updated: 23/11/09