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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. 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 |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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