cook's glossary

giant white radish, available fresh from Asian and western greengrocers.

we prefer to use an underproof rum (not overproof) for a more subtle flavour

traditionally, three types of dashi are used in Japanese cooking: katsuo-dashi, stock from dried bonito flakes; konbu-dashi, stock from dried kelp seaweed used for shabu-shabu (one-pot dish); and niboshi-dashi, stock from dried small sardines or anchovies. Dashi is used in clear soups, miso soups and various casserole dishes. Instant dashi is available in powder, granules and liquid concentrate.

from the date palm tree and have a sticky texture; sometimes sold already pitted and chopped

unsweetened, concentrated, dried finely shredded coconut flesh.

A pale brown, distinctively flavoured, fairly mild french mustard.

a herb with fine, feathery leaves and a sweet, aromatic flavour. Sold fresh, as sprigs, or dried

Available from Asian food stores.

Also known as rigani; dried stems of Greek oregano are available from continental delicatessens and specialty food stores.

Available from Asian food stores.