Japanese Ingredients
Bamboo
Bamboo is not just for Pandas. The Asians have many uses for the popular tree.
Eggplant
The Eggplant has a sponge like texture and somewhat disagreeable taste, but on cooking becomes tender and develops a rich, complex flavor.
Coriander
The Chili is a member of the Capsicum family and is available in many different varieties from mild to burning hot.
The Soy Sauce, originating from China, popular in Asia is darker than the thinner and saltier soy sauce from Japan.
Tofu is an ancient Chinese and Japanese product, tofu is made from dried soybeans that are soaked in water, crushed, and boiled.
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