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Ingredient Substitution Guide - Part 1
Guest Author - Sherry Van Der Elst



HIYAMUGI

What it is: Thin noodles made of wheat flour and often sold dry.

Substitute: Somen or udon noodles.



JAPANESE CUCUMBER

What it is: Similar to English cucumbers, but they’re bred to be burpless and tend to taste less bitter.

Substitute: English, Mediterranean or garden cucumbers.



MIRIN

What it is: Sweet Japanese cooking wine and a key ingredient in teriyaki sauce.

Substitute: Sake and sugar.



MITSUBA LEAF

What it is: Also known as Japanese Wild Parsley, this herb has a mild, celery-like flavor.

Substitute: Watercress.



MIZUNA

What it is: Japanese mustard green with a juicy stalk and peppery-flavored leaves.

Substitute: Arugula



RAMEN

What it is: The national food of Japan. In Asian stores they’re sold fresh or frozen, but in many supermarkets you’ll find them in dried, cellophane-wrapped bricks containing seasoning packets. Note: you’ll probably want to discard those seasoning packets before cooking.

Substitute: Lo mein noodles, soba noodles or rice sticks.








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Content copyright © 2009 by Sherry Van Der Elst. All rights reserved.
This content was written by Sherry Van Der Elst. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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