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Asian
Food Glossary
| Mangosteen
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The fruit of an evergreen tree native to Malaysia and Indonesia. Along with durian, mangosteen is one of the two most popular Asian fruits. However, unlike durian, which is a yang or hot food, mangosteen is thought to have cooling, yin properties. The ripe mangosteen is roughly the same size as a mandarin orange, with a reddish-purple rind. The fruit itself is sweet, with a texture that has been likened to a ripe plum. The flavor is sweet with a hint of acidity. When purchasing mangosteen fruit, look for ones that are dark purple or reddish purple but not blue-black in color. At home, store mangosteens at room temperature and eat within a few days.
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| Matcha |
Powdered green tea.
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| Mirin |
Rice wine. It is sweet and used for cooking. Try the Aji-Mirin by Kikkoman.
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| Miso |
Fermented bean paste. It has a salty taste. Yellow, White, and Red are the popular colors of Miso Paste.
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| Mochi |
Rice cakes. They are chewy when cooked.
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| Mushrooms, Chinese Black |
Dried mushrooms often found in bins in Asian markets. Chinese black mushrooms can be light brown, dark brown, and even grey. They are frequently speckled. Chinese black mushrooms (also known as shiitake mushrooms) range in price from moderate to quite expensive. The more costly are often called "flower mushrooms" as they have a thick cap and a nice curl. Before use, soak them in warm water for twenty to thirty minutes and remove the stems. You may also want to strain them through a sieve to remove any sand or dirt.
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| Mushroom Soy Sauce |
Soy sauce that has been infused with the flavor of straw mushrooms.
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| Nappa Cabbage |
While several types of Chinese cabbage exist, the variety we most commonly associate with Chinese cabbage is Napa Cabbage, the large-headed cabbage with the firmly packed, pale green leaves. It is also known as Peking Cabbage and celery cabbage. When purchasing look for firm light green leaves that are not wilted or eaten by bugs. Store in a plastic bag in the crisper section of the refrigerator. Like tofu, Napa Cabbage absorbs the flavors of the foods around it. It is eaten raw in salads and is often added to stir-fries and soups in the last stages of cooking.
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| Natto |
Fermented soybeans. It is typically eaten for breakfast.
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| Niboshi |
Dried sardines, mainly used for making soup stock
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| Nori (Yakinori) |
Dried seaweed. It is mainly used for rolled sushi.
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| Oyster Sauce |
A rich sauce made from boiled oysters and seasonings. The boiling process rids the sauce of any fishy tastes. This rich sauce with a savory flavor is used in meat and vegetable dishes and is an important ingredient in Cantonese cooking. For best results use the Premium Brand Oyster Sauce by Lee Kum Kee.
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