Mesclun is a slightly bitter mix of at least seven different kinds of small, young, delicate wild or cultivated salad leaves and greens of varying textures and colors that originated in the South of France.
A mesclun mix may include arugula, radicchio, frisée, mizuna, dandelion greens, chicory, mâche, sorrel, baby spinach or oak leaf lettuce.
Mesclun should be tossed with a light vinaigrette so as not to drown the delicate leaves. In Provence, mesclun salad is sometimes accompanied by anchovies, croutons, baked goat cheese, or chicken livers fried in butter.
Soy sauce is a salty liquid made from fermented soy beans, roasted wheat, water and salt. Packed with umami, soy sauce is used as a condiment and seasoning in Asian cuisines.
Soy sauce comes in many subtle variations, but is generally broken down into dark and light varieties. Light soy sauce is generally saltier and thinner than dark soy and does not stain food while cooking. Chinese black soy has added molasses that colors dishes as it cooks. The whole soy beans used to make quality soy sauce lend it a dark color, but cheaper brands using soy protein may cheat by adding caramel coloring.
The Japanese use soy sauce as a dipping sauce for sashimi or to season tofu, grilled meat and vegetable dishes. The Chinese use soy sauce mainly for marinades. In Indonesia, it is used mostly as a table condiment (called kecap, which comes in sweet and salty variations).
Be warned: though Japanese tamari (a slightly thicker and complex soy sauce made from more soybeans than most) is generally wheat-free, other commercial brands of soy sauce do contain gluten, so if you are trying to cook gluten-free, check the labels carefully.
Green onions are a somewhat renewable resource in your kitchen. When you finish slicing off what you need for soups, bread, or whatever else you use them for, hang on to the white bub plus a scant inch of the green part. Placed in a small cup of water on a sunny windowsill, the onions will shoot up again and keep you well stocked through several re-growings. Change the water every few days, and clip off pieces as you need them.
Recipe: Scallion and Radish Soup (Barbara Kafka)
Recipe: Green Onion Beer Bread (Coconut & Lime)
Recipe: Boiled Eggs With Green Onions, Bell Pepper And Ginger (cookthink)
Unlike champagne and asiago cheese (and scores of other foods and drinks), which must be made in a certain area to be considered the real thing (and labeled as such), Dijon mustard does not have to be made in Dijon, France.
In fact, most of the world's Dijon mustard is not made in Dijon, France.
So what makes a Dijon a Dijon? Well, all mustard is made by mixing ground mustard seeds (white, yellow, brown, or black) with vinegar, water, grape must, and other liquids. What makes a mustard a "Dijon mustard" is the use of wine must and white wine which -- in combination with brown and/or black mustard seeds, cloves, cinnamon and other spices and herbs -- give Dijon mustard its distinctive tangy flavor.
Reference: What does "emulsify" mean?
Recipe: Fettucine With Salmon, Lentils, Mustard And Cream
Recipe: Grilled Herb-Mustard Chicken Breasts
Recipe: Superfantastic Brussels Sprouts (VeganYumYum)
Panko is a type of breadcrumb that is most often used for frying in Japanese cooking. It's made from traditional Japanese wheat bread that has been dried and shredded into flakes. The process produces breadcrumbs that are larger and flakier than ordinary breadcrumbs.
We like panko because it doesn't get soggy or fall off when baked or fried. Plus, it maintains a bit of a crunch when regular breadcrumbs tend to turn soggy.
Many large grocers carry panko in the international food section, and you're sure to find panko at an Asian market. In a pinch, you can substitute crushed saltines (or some other light cracker) for panko.
Recipe: Butternut Squash Tempura With Soy-Lime Dipping Sauce (Cookthink)
Recipe: Oven-Fried Chicken (Cookthink)
Reference: What is an oil's smoke point? (Cookthink)
Mizuna is a Japanese salad green from the Bassica rapa family that is often found in mesclun.
Dark green and feathery in appearance, with jagged edges similar to arugula, it has a delicate mustardy flavor.
Mizuna has been cultivated in Japan since ancient times and is thought to have originated in China. It can also be cut into a chiffonade and added to soups at the last minute, as it will wilt from the heat of the liquid.
