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.