Glossary
Have you ever wondered exactly what wasabi is or how tofu is made? Find out this and much more ...
- Tahini
- A paste of ground sesame seeds that is an ingredient of hummus. It is commonly used in both Middle Eastern and East Asian cookery.
- Taro
- Known in Japanese as satoimo, these potato like vegetables (Colocasia esculenta) have a waxy texture and high sugar content. In Japanese cuisine, they are often served simmered.
- Tekka
- A dark, powdered condiment of Hatcho miso, chopped burdock root, carrot and lotus root in unrefined sesame oil, cooked over a low heat for five to seven hours until crumbly and quite dry.
- Tempeh
- Whole soya beans are inoculated with the culture Rhizopus oligosporus and fermented to make this protein rich meat substitute. It originates from Indonesia, where it is extremely popular.
- Tofu
- Soya bean curd, made by adding a coagulant (traditionally nigari) to soya milk. Available in silken (fine) and cotton (firm) variations, it is an intrinsic part of Japanese cuisine.
