Page 122 - GM EBOOK

Chart 6-5: Herbs and Spices Cont’d

NAME DESCRIPTION WEIGHT QTY. PRICE

Tobanjan Chili A spicy, salty paste made from fermented broad
.1 1 1
beans, soybeans, salt, rice, and various spices

Tupelo Honey From the nectar of the white Ogeechee tupelo trees .1 1 1

Wasabi A paste that includes horseradish and mustard .1 1 2

Wheat Flour Powder made from the grinding of wheat .1 1 1

White Pepper Made from the husked berries of the pepper .1 1 1

The same as Brown Sesame Seeds except they have
White Sesame Seeds .1 1 1
had the hull removed
Yuzu Kosho A paste made from chili peppers .1 1 2

Chart 6-6: Grains and Noodles

NAME DESCRIPTION WEIGHT QTY. PRICE
Brown Rice Whole grain rice, with the inedible outer hull removed
.1 1pk. 1
Buckwheat Noodles Thin noodles made from buckwheat flour .1 1pk. 1

Chinese Noodles A noodle that vary widely according to the region of
production, ingredients, shape or width, and manner of .1 1pk. 1

preparation
Ramen Noodles Chinese-style wheat noodle often flavored with soy
.1 1pk. 1
sauce

Short-Grain Rice Rice grains that are less than three times as long as
.1 1pk. 1
they are wide
C
h Soba Noodles Thin noodles made from buckwheat flour
a .1 1pk. 1
p
t Somen Noodles Very thin white East Asian noodles made of wheat
e .1 1pk. 1
r flour
Steamed Rice Rice that has been cooked either by steaming or boiling .1 1pk. 1

Udon Noodles A thick wheat flour noodle of Japanese cuisine .1 1pk. 1

Wanko Soba Noodles A style of Japanese soba noodles originating from
.1 1pk. 1
Iwate Prefecture in Japan

White Rice Milled rice that has had its husk, bran, and germ re-
.1 1pk. 1
moved

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