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Soba Noodles
- Buckwheat noodles have a nutty, refreshing flavor and slightly chewy texture. Buckwheat contributes protein, vitamin
B, iron and calcium. Soba noodles can be found fresh or dried; cook them carefully, so they do not lose their chewiness.
Nori - These sheets are most recognizable as the wrappings for Sushi. They are made by drying sheets of dark brown algae and roasting them lightly. Nori is loaded with vitamin
A, protein and minerals. Store in airtight packaging and they will stay fresh about 9 months after opening.
Mirin- A sweet
cooking wine traditionally made from fermented rice and grain alcohol. As a substitute, use 1 tablespoon sake plus 2
teaspoons sugar for each tablespoon of mirin called for.
Wasabi -
A plant with a horseradish-like flavor, wasabi is powerful. It's sold in tubes, as a paste, or in cans, in powdered
form. The powder can be reconstituted with water; it should be stored in the fridge and used within 2 months.
The paste will keep about 2 weeks in the fridge.
Miso -
Fermented soybean paste with a salty, earthly flavor, miso is rich in protein. The three main types are are classified
by the grains with which the soybeans are fermented and the color and taste of the paste. All misos should be refrigerated
in an airtight container after opening.The three main types are:
Akamiso, brown or red miso, is the most
common and the saltiest, which makes it great for marinades.
Mamemiso, made purely from soybeans, has
a strong, almost meatlike flavor. Its uses are similar to Akamiso.
Shiromiso, or white miso, made
from rice and soybeans, has a lower salt content and is great for salad dressings, soups and sauces.
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