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The Cooking Inn : W Page Select a name from the list to go to it's site

Walnut Oil:
An expensive and strongly flavored (nutty) oil, which is popular in Middle Eastern cooking, sauces, main dishes, and baked goods. It is often blended with more mildly flavored oils. To prevent rancidity, refrigeration is best.

Uses: Widely used in Asian cooking and as a condiment for fish, especially sushi.

Wasabi, Wasabe:
A member of the same family as horseradish and is very similar in flavor (less harsh and more aromatic). Wasabi is mainly used with sushi and sashimi in Japanese cooking. The root is usually grown on a small scale and is an expensive luxury. What is usually served in Japanese restaurants as wasabi, is really a paste made from wasabi powder.

Wasabi is now being grown outside of Japan in Oregon, Taiwan, and New Zealand. Your better or high-end Japanese restaurants are using the "real thing." Wasabi is a highly valued plant in Japanese cuisine, used primarily as a condiment for seafood dishes. More recently it has found widespread appeal in western cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces, and marinades, wasabi is a versatile spice and is rapidly becoming one of the most popular new flavors. Wasabi, if used as a fresh spice, has a heat component that unlike chili peppers is not long lived on the palette and subsides into an extremely pleasant, mild vegetable that even people normally adverse to hot food enjoy. It is also called Japanese horseradish.

Wasabi Powder:
This is not real wasabi. The customary ingredients in the powdered version are horseradish powder (dried and ground regular horseradish), mustard powder, cornstarch, and artificial color (blue and yellow). It's convenient and inexpensive but tastes nothing like real wasabi.

Mix equal parts of wasabi powder and tepid water, to form a thick paste.

Uses: Widely used in Asian cooking and as a condiment for fish, especially sushi.

Worcestershire Sauce:
A condiment developed in India by the English. This is made up of garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and other seasonings.

Uses: Used in marinades and meat dishes and put into dressings.

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