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Miso (みそ or 味噌) is a traditional
Japanese seasoning produced by fermenting soybeans with salt and
the fungus Aspergillus oryzae, known in Japanese as kōji (麹), and
sometimes rice, barley, or other ingredients. The result is a
thick paste used for sauces and spreads, pickling vegetables or meats, and
mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary
staple.
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Chutney is a family of condiments associated with South
Asian cuisine made from a highly variable
mixture of spices, vegetables, or fruit.
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Congee is a type of rice porridge or gruel popular
in many Asian countries. When eaten as plain rice congee, it is most often
served with side dishes. When additional ingredients, such as meat, fish, and
flavorings, are added while preparing the congee, it is most often served as
a meal on its own, especially for the ill.
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Dosa is a fermented crepe made from rice batter and black lentils.
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Ful medames (Arabic: فول مدمس) is an Egyptian dish of cooked fava
beans served with vegetable oil, cumin, and optionally with chopped
parsley, garlic, onion, lemon juice and chili
pepper.
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Naan, nan or khamiri is a leavened,
oven-baked flatbread found in the cuisines of West, Central and South
Asia.
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Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice
noodles called bánh phở, a few herbs, and meat. It is primarily served with either
beef or chicken. Pho is a popular street food in Vietnam and
the specialty of a number of restaurant chains around the world.
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Pita or pitta is a soft, slightly
leavened flatbread baked from wheat flour.
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Pork bun: Cha siu
bao or Char siu bao is a Cantonese barbecue-pork-filled bun (baozi). The
buns are filled with barbecue-flavored cha siu pork. They are
served as a type of dim sum during yum cha and
are sometimes sold in Chinese bakeries.
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Sambar is a lentil based vegetable stew or chowder based on a broth made
with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and
environment.
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Uji is an East African dish eaten for breakfast. It is a thin porridge
made from a combination of millet, corn, and/or sorghum flours.
Millet flour is made from
the grain millet. Millet flour is gluten free. It has a sweet taste and lacks
the bitter aftertaste often associated with sorghum flour. Millet flour
produces a lighter, crunchy crust in breads.
Sorghum flour is also
gluten free. It originates from Africa. Unlike most grains, sorghum is eaten
with the hull on thus retaining a lot of its nutrition. Sorghum is high in
protein, iron, and fiber.
Corn meal or flour is
also gluten free. Corn meal is fine flour that has been ground from dried
kernels of corn.
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Vegemite is a dark brown Australian food paste made from
leftover brewer’s yeast extract with various vegetable and spice additives
developed by Cyril P. Callister in Melbourne, Victoria, in 1922.
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