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A NEW Section to
I am still adding to the Glossary

Dried gourd strips which are first soaked and then used to bind vegetable rools. The kampyo can be eaten along with the vegetable rolls.

A jelled dessert made from agaragar. It can include melon, apples, berries, peaches, pears, amazake, azuki beans, or other items. Usually served chilled, it is a cool, refreshing alternative to conventional gelatin.

Cereal grain that has been cooked with approzimately five to ten times as much water as grain for a long period of time. Kayu is ready when it is soft and creamy.

A wide, thick, dark green seaweed which grows in deep ocean water. Used in making soup stocks, condiments, candy and cooked with vegetables and beans.
( we use alot of kombu)

A white starch made from the foot of the wild kuzu plant. In this country, the plant if called "Kudzu". Used in making soups, sauces, gravies, desserts and for medicinal purposes.

The root and seeds of a water lily which is brown-skinned with a hollow, chambered, off white inside. Especially good for the respiratory organs. The seeds are used in grain, bean, and sea vegetable dishes.

The small, yellow grain, which comes in many varieties, can be eaten on a regular basis. It can be used in soups, vegetable dishes, or eaten as a cereal. ( I like to cook it with butternut square )

A fermented grain or bean paste made from ingredients such as soybeans, barley, and rice. There are many varieties of miso now available. Barley (mugi) or soybean (hatcho) miso is usually recommended for a daily use. Miso is high in protein and vitamin B12. It is especially good for the circulatory and digestive organs.

Salt obtained from the ocean as opposed to land salt. It is either sun baked or kiln baked. High in trace minerals, it contains no chemicals or sugar.