Glossary
Have you ever wondered exactly what wasabi is or how tofu is made? Find out this and much more ...
- Agar flakes
- A natural gelling agent derived from the tengusa sea vegetable (Gelidium amansii). Traditionally it is freeze dried during the winter, and shaved into flakes. Use to make jellies and aspics. Sometimes known as agar agar. Known in Japanese as kanten.
- Amazake
- A creamy dessert made by mixing cooked sweet rice with koji culture and allowing to ferment. A versatile dairy free alternative for desserts and cakes.
- Arame
- A sea vegetable that grows in deep waters. Milder tasting than hijiki, which it resembles. Can be cooked with vegetables or added to salads.
- Arrowroot
- A thickening starch made from the rhizome of a plant (Maranta arundinacea) of the same name, not dissimilar to kuzu.
- Azuki beans
- Dark red beans that are used to make a paste called an that features in much Japanese confectionery. Can also be cooked in savoury dishes. Also known as adzuki or aduki beans.
