Glossary of seed bistro
A sea vegetable that comes in bar, powder or flake form. Used for making vegetable-based gelatins, aspics and kanten.
Aonori (green nori flakes)
One kind of dry sea vegetable (sea weed). It has good calcium, iron, other minerals and vitamins. Use as condiment and flavor for grains, soup and salad.
A mildly-flavored sea vegetable in the form of many long, thin brown or black strands; a good choice for those new to sea vegetables.
A thick, fermented liquid made from rice and koji starter. Used as a beverage or sweetener.
A dark brown, thick and sticky sweetner made from sprouted barley. Used for desserts, sauces and remedy drinks.
Black sesame seeds
Similar to the more common tan sesame seed, except black in color and richer in flavor. Used as a garnish and in black gomasio.
Brown rice syrup
A sweetener made from fermented brown rice that provides a steady source of energy after consumption for several hours. Used in desserts, sauces and remedy drinks.
Burdock root (gobo)
A long, thick root vegetable with an earthy flavor, similar to an artichoke; used in soups, side dishes and salads. Highly valued in macrobiotics for its strengthening qualities.
A long, white Japanese radish, shaped like a very large carrot. Available fresh or dried. Used in soups, salads, side dishes or remedy drinks.
A soup-base or cooking stock fundamental to Japanese cuisine. In macrobiotics, the common form of dashi is made from kombu and/or shiitake mushrooms.
A reddish-colored sea vegetable used in salads, vegetable dishes and soups. Also available in small flakes.
See Burdock root.
A condiment made from roasted sesame seeds and roasted sea salt; typically served on soup, grains, and salad. Can be made with brown and/or black sesame seeds.
Green nori flakes
A Japanese variety of winter squash with bright orange flesh.
A plant-based gelatin made with agar and prepared in a sweet or savory fashion.
A Japanese cooking style that can be summarized as “sauté and simmer” and is commonly used with root vegetables such as carrots, burdock and lotus root.
A sea vegetable related to kelp, and notable for its mild, salty flavor; typically used to flavor soups (especially dashi), beans, or as a condiment.
Kukicha (twig tea)
Japanese tea made from the twigs and stems of the mature tea plant; extremely low caffeine content.
A white starchlike extract made from kuzu root of a wild vine; used for thickening soups, beverages, desserts and sauces. Also used for medicinal purposes.
The hollow, multi-chambered root of the water lily, available whole, dried, or in powder form. The seeds found inside the root are also used in cooking. Macrobiotically used for the respiratory organs.
A savory fermented paste made from soybeans, grains and/or beans; traditionally used to flavor soups. Available in several different varieties
Paper-thin sheets of dried sea vegetable typically used in making sushi, or served with rice balls. Also available in flake form (ao-nori) and used as a garnish.
It also called wheat gluten, wheat meat, gluten meat, or simply gluten, is a food made from the gluten of wheat. Use as a meat substitute for sandwiches, soup, sautéed and other dishes. At seed we make Eric’s original Seitan.
A condiment made from red shiso leaves (flavored purple reddish color leaves of the beefsteak-family of basil plant); with roasted sea salt served for soup, grains and salad.
A traditional, naturally-brewed soy sauce made from whole soybeans, wheat and sea salt. Wheat-free versions are also available.
A ceramic bowl with a serrated interior for grinding, mashing or pureeing seeds, spreads, dressings, condiments, etc.
A wooden pestle used with a suribachi.
A fermented, whole and minimally-processed cake made from soybeans; easy to digest.
A curd made from boiled soybeans and a coagulant (usually the magnesium-rich nigari or calcium sulfate).
Salty, pickled Japanese plums made with red shiso leaves. Used to aid digestion due to their very alkaline nature. Also available in paste form, as well as the basis for umeboshi vinegar.
A citrus fruits originating East Asia which has a lime-like aroma.
Thin, deep green sea vegetable; rich in iodine and calcium and often used in miso soups and salads.
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