Glossary
Have you ever wondered exactly what wasabi is or how tofu is made? Find out this and much more ...
- Sake
- Japan’s national drink; a clear, fermented alcoholic beverage with an alcohol content of around 16% that can be enjoyed chilled, warmed or at room temperature.
- Sea Salt
- Traditionally harvested, natural sea salt such as that from the Algarve in Portugal that is offered by Clearspring is a world away from chemically produced table and cooking salts.
- Seitan
- Wheat gluten (fu) that has been seasoned, in Japan typically by simmering in a broth of soy sauce and konbu. It makes a satisfyingly favoursome, protein-rich alternative to meat.
- Sesame
- This versatile seed can be added to a wide number of dishes. Its oil imparts a distinctive flavour.
- Shiitake
- One of Japan’s most popular mushrooms, it is best dried in the sun, which concentrates the savoury, umami taste. Use to make tasty vegetarian stocks.
- Shiso
- Known in English as perilla, this plant (Perilla frutescens var. crispa) has both green and red varieties. Both can be used as a garnish; the latter adds colour to sushi ginger and umeboshi.
- Shochu
- Japan’s other main indigenous alcoholic drink besides sake; a clear spirit made from rice, grains or sweet potatoes. It has an alcohol content of around 30% - 40%, and is a key ingredient of mirin.
- Shoyu
- Soya sauce. Japan’s most important condiment, made from wheat and soya beans. The wheat-free version is known as tamari.
- Soba
- A type of noodle made from flour that is the crushed seeds of the buckwheat plant (Fagopyrum esculentum), also called soba in Japanese. Often includes wheat flour, but all buckwheat noodles are also available.
- Sweet brown rice
- Sweet glutinous rice (Oryza sativa) with only the outer husk removed, just like regular brown rice. It can be used to make mochi, as well as in many other dishes.
