Recipe - Eden Foods Glossary (Part 22)

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LIMA: George Ohsawa's wife's name. They brought macrobiotics to the
West. A European natural foods company est. 1956 named after her and
also used by the former Chicosan as a brand name.
Mirin: Rice cooking wine made with koji. Largely undiscovered in the
West, it imparts deliciousness and appeal to foods cooked with it. A
well kept secret of master chefs the world over. Also used for sauces,
dressings, and marinades.
Miso: Kojifermented soybean paste created in many varieties, each with
its own distinct personality. A hearty combination of subtle and rich
flavors offering concentrated nutrition. Its efficacy has made miso soup
an American health food staple. An intuitively conceived food, it
nurtures the same in us.
Mother of Vinegar: Eden vinegars are fermented in wooden vats, lightly
filtered and unpasteurized. They contain 'mother', a mixture of bacteria
and enzymes, which may appear as a slight cloudiness. Most of the mother
is removed in the filtering process, but it will continue to develop in
the bottle with each exposure to air. If you want to remove the mother
pour the vinegar through a cotton lined strainer. The continued
development of mother is an assurance of beneficial, smooth quality.
Mu #16 Tea: The vegetable kingdom perceptibly moves you with this
superb 16 herb combination.
Nori: The sweetest seaweed. It is made into thin sheets used as
wrappers for rice balls and sushi. Toasted and crumbled it's a
nourishing, colorful garnish.
Pickled Daikon Radish: Pickled in a blend of rice bran and sea salt
that nurtures B vitamins. Daikon radish is rich in the digestive enzyme
diastase so this Pickle has been traditionally offered at meal's end.
Ponzu Sauce: A dipping or cooking sauce that features the five flavors
of salty, spicy, sour, sweet, and bitter from its combination of
ingredients shoyu, vinegar, mirin, barley malt and citrus juices.
Always refreshing, great with tempura, in dressings and marinades.
Quinoa: An ancient grain called the 'Mother Grain', It was the staple
of the Aztec and other preColumbian American civilizations. Quick
cooking and highly nutritious, with a potent and balanced amino acid
profile and carbohydratetoprotein ratio.
Sea Salt: Evaporating ocean water produces salt containing a complete
spectrum of trace minerals and less sodium than refined table salt.
Shiitake: A renowned mushroom with a bright, crisp, Stimulating flavor.
It's traditionally known health benefits have attracted scientific
attention and made it the focus of extensive research. Delicious with
root vegetables, in soups, sauces and stews.
Shoyu: A traditionally brewed soy sauce made with whole soybeans,
wheat, salt and koji. It has a deep aroma and rich flavor. Shoyu is a
universal food that enhances and blends flavors while adding nutritional
value.
Soba: The Japanese word for buckwheat that has come to mean the
traditional pasta made with it hearty and warming, yet delicate.
Often eaten with broth, this pasta is great with your favorite sauces as
well.
Tamari: Traditional soy sauce made from soybeans. It has a stronger
flavor than shoyu, a less subtle bouquet, and more limited flavor
enhancing and blending characteristics.
Toasted Sesame Oil: A rich, flavorful oil made by roasting sesame seeds
before oil pressing.
Udon: Traditional Japanese wheat pasta with a smooth texture and
delicious taste. A favorite in noodle broth. A healthy fast food that's
versatile.
Ume Plum: The easiest and most healthful way to enjoy the benefits of
the Ume plum are Plumballs; quarter gram balls that are 50% Ume
concentrate and 50% jinenjo powder ( yam dioscorea sp.), an additional
strengthening agent.
Ume Vinegar: Produced from the brine of umeboshi plums; it is used in
salad dressings, as a vegetable dip and on cooked greens.
Unrefined Oil: Extracted using a mechanical process 'expeller
pressed' and then lightly filtered. Many oils called 'coldpressed' are
hexane extracted.
Wakame: Miso soup is not complete without this sweet, thin leafed
seaweed native to deep ocean waters.

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