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Asian
Food Glossary
| Ginger
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The roots of the ginger plant are probably one of the most used ingredients in Chinese cooking. Valued for its clean, sharp flavor, ginger is used in soups, stir-fries, and marinades. It is especially good with seafood, as it can cover up strong fish odors. When purchasing ginger, look for a firm, smooth body and a nice tan color, without any darkening or wrinkled skin.
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| Harusame |
(Cellophane noodle) Bean threads. It is made from the mung bean starch. It is often used for nabe and salad.
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| Hibachi |
It is a cast-iron bowl, filled with charcoal for grilling food.
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| Hoisin Sauce |
A thick sauce valued for its unique combination of sweet and spicy flavors, hoisin sauce is made from soybean paste and flavored with garlic, sugar, chilies and other spices and ingredients. It is used in cooking, as a dipping sauce and is a key ingredient in many Chinese barbecue sauce recipes. In addition, it is also used to glaze roasted meat. The Koon Chun brand is one of our most popular brands sold.
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| Hot Mustard |
A popular condiment served with Chinese appetizers; you'll also often find it added to sauces in Japanese dishes. It is made by mixing dry mustard powder with water, causing a chemical reaction that produces a sharp, hot taste.
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Top Ten!
