INGREDIENTS

INSTRUCTIONS

Aduki or Adzuki Bean:  A small red bean with the best
carbohydrate-to-protein ratio of the colored beans. Easy to digest and
regarded as the best bean for human consumption. Adaptable to all
ethnic cooking styles and seasonings. Agar Agar:  Vegetable gelatin.  A
sea vegetable growing near the ocean's surface and harvested in  tidal
nets. It is washed and dried for use as a jelling agent in  fruit or
vegetable deserts, jams, jellies, preserves, toppings and  spreads.
Arame: A thick, broad leaf sea vegetable that is first  cooked then
thinly sliced and sun dried. Popular for its light  flavor. Bancha Tea
or Green Tea:  The young spring leaves of the Tea  plant (Camelia
sinensis) are picked, steamed and dried. The result is  an aromatic tea
that makes a soothing and healthful hot or cold  beverage. Barley Malt
Syrup:  Sprouting Barley creates enzymes that  convert grain starch to
simple sugars which are concentrated to make  this nutritious
sweetener. For baking, sweetening desserts, and as a  cereal topping.
Beefsteak Leaf or Shiso:  A tangy, tart condiment  made of pickled
dried beefsteak leaves. A beneficial food that  cleanses the palate,
goes well with grains and vegetable dishes and  livens up a salad.
Bifun Rice Pasta:  Thin, quick cooking wheat free  pasta that can be
used for most pasta recipes. Bonito Flakes:  The  bonito is a small
tuna that's dried hard-as-wood, then shaved into  delicate little
slivers. Adds hearty, delicious flavor to noodle  broth or soups and is
used as a flavorful, nutritious garnish. Brown  Rice Vinegar: A
delicate yet flavorful vinegar made by a complicated  process that
takes advantage of seasonal changes to add deep  character to the
finished product. One of the most delicious vinegars  found anywhere in
the world. Extra Virgin Olive Oil: Is an  international olive oil
producer's distinction used for the first  Pressing (there are three or
four for each batch of olives and after  the extra virgin press the
pits are included back into the pressings)  of pitted, tree ripened
olive fruit. This grade of olive oil is  highly prized and the most
fruity tasting. It is commonly blended  with lower grades and refined
olive oils to enhance them. Eden brand  olive oil is 100% extra virgin
that is completely unrefined and only  lightly filtered. See, smell and
taste the difference! There is no  finer, more aromatic or better
tasting olive oil available under any  other brand name. Gomasio Sesame
Salt:  Sesame seeds are roasted to  release their oil, then ground with
a small amount of roasted sea  salt, coating the salt with sesame oil.
This yin oil and yang salt  combination goes a long way toward
balancing the harshness of plain  salt. Harusame or Mung Bean Noodle:  
A clear pasta made from mung  beans. An excellent warm weather choice
for noodle salads. Hiziki or  Hijiki: Sea grass that grows in sunny
shallows. Used to enhance and  flavor stews, corn, carrots and side
dishes. A rich source of calcium  and iron-packed with trace minerals.
Hot Pepper Sesame Oil:  Red  chili peppers are marinated in toasted
sesame oil for a 'spicy hot'  cooking oil that has a concentrated,
firey flavor. A little goes a  long way. Jinenjo: A wild mountain yam
highly regarded by the  Japanese as an energizer and traditionally
considered a libido  strengthener. It contains 28 times more diastase
enzyme than daikon  radish and nourishes the kidney and liver. Job's
Tears: Also known as  'pearl barley' or 'hato mugi'. Long recognized as
a potent health  food in eastern health care systems, it goes well with
grains and in  soups and bean dishes. Kamut: A delicious non-hybridized
ancient  relative of wheat that contains 20 to 40% more protein, is
easier to  assimilate and contains more minerals than 'modern' wheat.
Koji:  Aspergillus oryzae mold spore that thrives at 98.6 degrees F and
is  used to reduce grain and bean starch and protein to easily
assimilable simple sugars and amino acids. It's used in making
traditional soy sauce, miso, amazake, mirin and sake. Kombu: A tall,
broad leaf sea vegetable that's harvested wild from cold arctic
currents. A charmed flavor enhancer. Combined with a few bonito  flakes
it makes a broth or soup stock that will bring out subtle  flavors from
other ingredients. Add a piece to beans as they cook to  soften them
and make them more tasty. Kudzu or Kuzu Root:  A wild  mountain root
that yields a unique starch. Renowned as a stomach and  intestine
soother, energizer and health food. Used as a gravy  thickener, in
sauces, puddings and parfaits, and to make tempura  batter crispier.
Kukicha Tea or Twig Tea: Twig cuttings of tea plants  are aged and then
slowly stir roasted in thick iron pans. They make a  delicious
healthful beverage when boiled and steeped. These lowly  twigs make the
perfect conclusion to a meal or a refreshing drink  when served either
hot or cool. Best choice for a blended summer  drink of tea and juice.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip

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