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| Ingredient |
Description |
Recipes |
| Amasake |
A fermented drink made from sweet rice and koji (a grain catalyst in the fermentation process). Creamy in texture and possessing a mild sweetness Amasake is nutritious and easy to digest. This traditional Japanese food works well in desserts. |
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| Anise seed |
Indigenous to the Mediterranean this member of the parsley family has a sweet licorice flavor similar to fennel seeds. Anise seed is a welcome addition to soups, stews, curries, liquors, and baked goods. It also serves as a digestive aid and folk tradition posits many other medicinal properties. |
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| Apple Cider Vinegar |
Made by fermenting apple juice into hard cider the alcohol reacts with airborne bacteria to create acetic acid (vinegar). The process produces a tangy fruity flavor suitable for use in many dishes but particularly good in those containing fruit. |
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| Arame |
A mild tasting sea vegetable belonging to the brown group of algae. Arame is an effective against high blood pressure and many female disorders. Highly nutritious it is an abundant source of minerals especially iodine and calcium. |
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| Arborio Rice |
A firm long grain rice (often mistakenly referred to as short grain) hailing from Piedmont in northern Italy It is perfectly suited to the dish Risotto as it produces a creamy yet firm texture. |
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| Arrowroot |
Derived from the root of a tropical American plant. Like cornstarch it thickens puddings and sauces but is much less processed being only dried and powdered. It may also be used to replace some of the flour in baked goods yielding a more tender product. It is high in calcium and quite easy to digest. |
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