A mixture of fermented soya beans.
Broth made of dried seaweed and dried bonito flakes, the basis of many Japanese soups.
A kind of sweet rice wine, cooking wine of rice, yeast and liquor with 13% alcohol and 25% - 38% sugar give many foods a mild taste.
This vinegar is not as sour as the European vinegar and has a pleasant mild smell.
Low-fat, protein-rich and inexpensive quar with beans, that is produced by soya beans.
Of smoked, dried bonito (similar to tuna fishing) are planed into fine flakes.
Can be cultivated from seeds (garlic-chives) and it smells lightly of garlic, its blossoms smells softly of roses.
Fresh ginger roots has a strong aroma and a typical spicines.
A viscous Chinese seasoning sauce made from soya beans as well pumpking, garlic and many spices. Hot with a slightly sweet flavor.
An Asian type of cabbage, does not form a head. The leaves are dark-green, reminding a bit of Mangold. The flavour is smooth of slightly hot.
Sake (Rice wine)
Is made of rice and is also called Japanese wine, has 15 - 17% alcohol.
Made of roasted sesame seeds. Fine smoky aroma.
Japanese green horseradish which is very spicy.
It is a reed-like plant with intensive lemon flavouring.
They are known in China under the name of blossom pepper, because they open up like flower buds. They are red-brown and have an intense smell. By the way these are not pepper, but dried berries of a bush, which is related to the citrus fruit family.
Large brown pod with several seeds. Has an intense sour taste and is a popular acidifying agent.
The best known liquid spice of the Japanese cuisine. It mainly consists of fermented soya beans, wheat and salt.
Dishes, which are prepared in a traditional clay oven, have a particularly aroma.
In every region of the subcontinent other receipts are known for this tradition seasonings mixture. The classic combination of cloves, cinnamon and green cardamom and some bay leaves, is sometimes provided by cumin, coriander seeds, black pepper, nutmeg and other spices. All of them are dry roasted and are processed into powder.
Clarified butter is the most used fat in the Indian kitchens since the beginning.
Wilde Baby Limonen
Australian limes come from different types of native orange fruits, where they exist in drying coastal rainforest or in dry regions. The most popular lime is the 10-15 mm small, yellow-green and fruity dessert lime of the central Queensland.
It is a mixture of 7 various spices: Chili, sesame, Shiso, Sansho (Szechuanpepper) Nori leaves, Poppy seeds and grated orange zest.
Wattle seed tastes irresistible delicious and is an ultimate Australian creation. The seeds are the base of some Australian native kinds of acacia.