Chinese Glossary

Dried Chinese Black Mushroom Caps: Made from dried shiitake mushroom caps (always remove the stems), these essential ingredients in the Chinese larder provide a smoky, meat-like flavor to many dishes. They can be found in Asian markets and are usually sold in varying grades. The mushrooms that are thin and broken are cheaper and generally less flavorful than the larger, thicker ones, which have a more pronounced taste. Store them in an airtight bag for up to a year; to use, reconstitute them in hot water until soft.

Ginger Root:  One of the most popular seasonings used in Chinese cooking, fresh ginger root is found in the produce section of most grocery stores. Fresh roots have smooth tan skins and can be used immediately or preserved for later use. Wash only that part of the root you are about to use, peel away the outer skin from that portion (you can also leave the skin on - it saves time and adds more flavor), and cut or grate the flavorful root. Be sure to wrap the remaining ginger root in plastic wrap and store in the refrigerator where it will keep for several weeks. (Ginger that has been kept out too long will develop a bluish tinge where it was cut.)

Miso:  A fermented soy food, this thick paste made from soybeans and/or grains is called miso in Japan and bean paste in China. Although there are a number of miso varieties, the dark-colored red or brown miso is the type primarily used in Chinese cooking. Strong, salty flavored miso can replace salt in many recipes, especially soups. Two tablespoons of low-sodium miso are equivalent to about a half teaspoon of salt. A good source of amino acids and some vitamins and minerals, miso is also low in fat and calories. Recent scientific studies indicate that daily use of miso may lower cholesterol, alkalize the blood, and cancel the effects of some carcinogens. It is also believed that miso is able to counteract the effects of radiation exposure and neutralize the effects of smoking and environmental pollution. Unpasteurized miso is abundant in helpful lactic-acid bacteria and enzymes that aid in digestion. Look for miso brands that are low in sodium and preservative-free. Some varieties are almost one-third salt. Organic Gourmet, Eden, and Cold Mountain brands are good choices.

Rice Vinegar:  Made from fermented rice, rice vinegar (also called Chinese vinegar) is stronger flavored than most domestic varieties. It is commonly found in the ethnic-food section of most grocery stores. Domestic white vinegar can be used as a substitute. 

Sesame Shakes: Eden brand sesame shakes come in jars with shaker tops for easy sprinkling on foods. Each sesame shake contains roasted, chopped organic sesame seeds that are combined with other flavorful ingredients. Different varieties contain sea salt, seaweed, and garlic. Each shake has only 40 milligrams of sodium per teaspoon.