Page 121 - GM EBOOK

Chart 6-5: Herbs and Spices Cont’d

NAME DESCRIPTION WEIGHT QTY. PRICE

Kosher Salt A variety of edible salt that has much larger grain
.1 1 1
size than common table salt

Lotus Root The root of the lotus flower, which is an aquatic
.1 1 2
plant
Miso Japanese seasoning produced by fermenting soy-
.1 1 1
beans

Mochi Rice cake made of mochigome, a short-grain rice .1 1 1

Panko Bread Crumbs Bread crumbs made from a special white bread .1 1 1

Parsley A flowering plant cultivated as an herb, a spice,
.1 1 1
and a vegetable
Parsley Bunches More sprigs and weighs than curly parsley .1 1 1

Pickled Red Ginger Pickled thin strips of ginger .1 1 1

Potato Starch Starch extracted from potatoes .1 1 1
Red Capsicum Piquant (spicy) varieties are commonly called
.1 1 2
chili peppers

Red Ginger Pickled thin strips of ginger .1 1 1

Renkon Lotus Root Packages of whole and sliced lotus root .1 1 1

Salt A white crystalline substance that adds piquancy .1 1 1

Sea Salt Salt produced from the evaporation of seawater .1 1 1

Secondary Stock The basis of many dishes, such as soups and
.1 1 1
sauces
add a nutty taste and a delicate, almost invisible,
Sesame Seeds .1 1 1
crunch to many Asian dishes
C
Shichimi Togarashi a common Japanese spice mixture containing h a
.1 1 2 p
(red hot pepper) seven ingredients t

Sprig Mitsuba A delightful Japanese herb with a flavor like An- e r
.1 1 2
gelica
sweet-tasting, soluble carbohydrates used in food
Sugar .1 1 1
Sweet Rice Flour Ground from short-grain glutinous rice .1 1 2

Taro Root A tropical plant grown primarily for its edible
.1 1 2
corms

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