Culinary Definitions (Part 9):

Wasabi; wasabe as defined in Food Lover’s Companion
“This Japanese version of horseradish comes from the root of an Asian plant. It’s used to make a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in both paste and powder form in specialty and Asian markets as well as supermarkets. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with condiment of wasabi mixed with soy sauce.”

Wehani rice as defined in Food Lover’s Companion
“Considered an aromatic rice, Wehani is a light clay-colored brown rice that splits slightly when cooked. It resembles cooked wild rice and has a fragrance akin to popcorn. Wehani, which is related to Basmati rice, was developed at the famous rice-growing Lundberg Family Farms in Richvale, California.”

White chocolate as defined in Food Lover’s Companion
“Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk, solids, lecithin and vanilla. It can’t be officially classified as “chocolate” because there is no chocolate liquor in it, which means there’s also very little chocolate flavor. Melt white chocolate very slowly over low heat to keep it from scorching and clumping.”

Wild Rice as defined in Food Lover’s Companion
“Known for its luxurious nutty flavor and chewy texture, wild rice isn’t really rice at all. Instead, it’s a long-grain marsh grass native to the northern Great Lakes area, where it’s harvested by the local Indians. There’s also now commercial wild rice production in California, as well as several Midwest states. It’s important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure and budget are extended by combining it with brown rice or Bulghur wheat. Wild rice is also called Indian rice.”

Worcestershire Sauce as defined in Food Lover’s Companion
“Though this condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It’s a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It’s also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire’s formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It’s widely available in supermarkets.”