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Iku The Japanese word meaning "to go".
Wholefood Food prepared from ingredients as close to possible to their natural state, with all their goodness intact.
"Diets rich in whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts and seeds, contain high concentrations of antioxidant phenolics, fibers and numerous other phytochemicals that may be protective against chronic diseases." [1]
A
- Adzuki Bean
- A Small dark red bean. Japanese origin, grown in Australia. Light nutty flavour.
- Agar Agar
- Gelatine made from several kinds of seaweed.
- Arame
- A shredded sea vegetable native to Japan.
- Asafoetida Powder
- Resin from the giant fennel. An Indian spice.
B
- Bancha Tea
- Roasted older leaves and twigs of the green tea bush.
- Barley
- A cereal that is high in fibre and vitamin B6.
- Barley Malt
- Extract from sprouted barley malt.
- Bio Dynamic
- Organically grown without man-made chemicals using natural preparations to enhance their nutritional value - Steiner philosophy.
- Black Rice
- The bran coating is soluble thus the colour leaches into the cooking. Grassy flavour and chewy texture.
- Brown Miso
- Miso is a salty paste made from cooked soy beans then aged in wooden barrels for several years. Brown miso contains brown rice, sea salt and soy beans.
- Buckwheat
- Gluten free. Slightly grassy flavour. Chewy texture. A cereal that is a good source of protein and contains vitamin c.
C
- Capers
- The unopened green flower buds of a Mediterranean shrub.
- Caro
- A blend of roasted malted barley, chicory and rye.
- Chickpea
- A pulse. Robust nutty flavour.
- Cold Pressed
- The first pressing of the fruit.
- Unrefined Cornflour
- Milled from the starch of corn kernels.
- Cous Cous
- Made from flour coated in semolina.
D
- Dijon Mustard
- Mustard seeds, vinegar, salt and lemon juice.
- Dikon
- A large white radish sometimes up to two feet long.
G
- Galangal
- A member of the ginger family. A rezone with flavour reminiscent of camphor.
K
- Ketchup Manis
- A thick sweet soy sauce with palm sugar and wheat.
- Kidney Bean
- Medium-sized elongated bean. Colour ranging from deep red to a lighter pink Creamy texture and full-bodies flavour when cooked.
- Kombu
- Seaweed from the large brown algae family.
L
- Lima Beans
- Large pillowy bean creamy texture and delicate flavour.
M
- Maple Syrup
- The sap from the maple tree.
- Millet
- A nutty, polenta-like fragrance. Feeds millions in China and India.
- Mirrin
- Japanese sweetened rice wine.
- Molasses
- Unrefined dark heavy syrup used as a sweetener. Less sweet then honey.
N
- Natto miso
- Is a salty paste made from cooked soy beans, barley, kombu, mirrin & ginger, then aged in wooden barrels for several years.
- Navy beans
- Also known as haricot beans and often used in baked beans. A member of the white bean & kidney bean families.
- Nori seaweed
- Processed leaf parts of soft seaweed called “Laver”. Contains high amounts of iodine and carotene.
O
- Olive Oil
- The highest in monounsaturated fats. Contains Omega 6 Essential Fatty Acids and a small amount of Omega 3. Omega 3’s prevent blood clots in the body. Also high in anti-oxidants.
- Orange Water
- Distilled from the blossom of the Seville tree or bitter oranges.
- Organic
- Grown without the use of pesticides, fungicides or inorganic fertilisers. Made without the use of preservatives.
P
- Palm Sugar
- Made from equal quantities of palm sugar and water.
- Pear Juice Concentrate
- Concentrated juice from the fruit.
- Pinto Bean
- Close relative of the kidney bean. Has an earthy flavour and mealy texture.
Polentaa grainy flour made from yellow corn
R
- Rice Malt
- Extract from sprouted rice.
- Rice Wine Vinegar
- Brewed using rice and sake lees.
- Rosewater
- Distilled from rose petals.
S
- Sago
- Small balls of starch made from the inner trunk of palm trees.
- Sea Salt
- Sundried salt from the sea. Retains natural mineral balance.
- Semolina
- Ground endosperm of hard durum wheat.
- Shitake
- Type of Japanese mushroom that assists in improving the immune system. Richly endowed with minerals, iron and B group vitamins.
- Soba Noodles
- Japanese noodles made from buckwheat flour and wheat flour.
- Soy Milk
- A non-dairy substitute. High in protein, cholesterol free, low in fat.
- Star Anise
- Fruit of an evergreen tree. Has an aniseed flavour.
T
- Tahini
- Stone-ground dehulled sesame seeds.
- Tamari
- Liquid that comes to the surface of brown miso as it ages. Tamari literally “puddles among dry places after the rain has stopped”.
- Tamarind
- Available as pulp, paste or assam powder this substance adds a sour flavour.
- Taro
- Large starchy tuber. Flavour not unlike sweet potato
- Tempeh
- A sturdier tofu made from fermented soy beans. Nutty flavour and texture.
- Tofu
- The curd from soy milk.
U
- Umeboshi Paste
- Small immature plums, pickled in salt with beef steak leaves. ‘Umi’ is plum, ‘boshi’ is dry.
- Umeboshi Vinegar
- The salty liquid from the pickling of the plum.
W
- Wakame
- Kelp-type seaweed of brown algae family. Australian.
- Wheat Berry
- Whole wheat, hulled wholewheat unprocessed wheat grain.
- White Miso
- Miso is a salty paste made from cooked soy beans then aged in wooden barrels for several years. White miso contains white rice, salt, soybeans.
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