Glossary
Have you ever wondered exactly what wasabi is or how tofu is made? Find out this and much more ...
- Hatcho miso
- A rich, dark miso made only from soya beans, as opposed to other varieties that include rice or barley as well. It is made in the city of Okazaki, on the eighth street, or hatcho in Japanese.
- Hijiki
- This dark brown sea vegetable (Hizikia fusiforme) becomes black when cooked and dried, and once rehydrated can be added to stir-fries, salads, side dishes and more.
- Hokkaido pumpkin
- This is another name for kabocha (Cucurbita moschata), the Japanese pumpkin that is smaller and sweeter than western varieties, with dark green skin and orange flesh. It makes excellent tempura, and has many other uses.
- Hokkaido pumpkin
- This is another name for kabocha (Cucurbita moschata), the Japanese pumpkin that is smaller and sweeter than western varieties, with dark green skin and orange flesh. It makes excellent tempura, and has many other uses.
