Terms Flashcards
Za’atar Salt
Blend of herbs, sesame, and salt.
Often including thyme, oregano, marjoram.
Sometimes sumac.
Kohlrabi
German turnip or turnip cabbage
Slightly sweeter than average cabbage.
Chawanmushi
Meaning “tea cup steam”
Egg custard that uses seeds of ginkgo.
Soy, dashi, mirin base.
Dashi
Traditional Japanese broth.
Kombu = edible kelp broth
Niboshi = pinching heads and end trails of small dried sardines
Shiitake = dried shrooms
Mirin
Rice wine similar to sake but lower alcohol.
Crudités
Slice whole vegetables
Anchoiade
Classic Provençal dip/spread.
Best anchovies, olive oil, white wine vinegar, garlic.
Umeboshi
Similar to apricot, sour and salty.
One fruit is harvested, placed in barrel with salt. The weight pushes out juice that is then marketed as umezo.
Sometimes pickled in modern times.
Tebbouleh
Lebanese vegetarian dish made of tomatoes, chopped parsley, mint, onion. Seasoned with olive oil. Lemon juice, and salt.
Okonomiyaki
Japanese savory pancake.
Okonomi = “what you like”
Yaki = “grilled”
Batter often flour, nagaimo (type of yam), dashi, eggs, shredded cabbage.
Tonnato Sauce
Egg yolks, salt, olive oil, lemon juice, anchovy, capers, tuna.
Garum
Gelatinous layer formed from fish that have been layed out to dry.
Gateau
Sponge cake made with baking powder.
