Glossary S
Sima is the Finnish for Mead and refers to sweet honey-based alcoholic beverage. Its sweetness is balanced by a distinctive sour aftertaste of the lemon rind. It also contains various herbs and spices such as cloves, cinnamon, nutmeg and sometimes fruit, for example strawberry or blackcurrant. In the winter it is usually drunk hot together with typical Scandinavian gingerbread.
Soft Sugar refers to a brown sugar which is prepared by a unique crystallization process. These usually have a film of mother liquor.
Sopaipilla refers to a deep-fried pastry, typically square, eaten with honey or sugar or as bread; a flat circular fried bread made from pumpkin and flour and are best when smothered in Pebre or mustard. Sopaipilla is said to have originated from American-Spanish.
Moreover, Sopaipilla is typical food found on the streets of Chile.
Sutlac / Sütlaç refers to Turkey's rice pudding. A variety of Sütlaç is Firin Sütlaç which is rice pudding which is baked. Sütlaç is often served as a dessert.
Germany has also a rice pudding called Milchreis, rice cooked with milk and sometimes served and eaten with cinammon-flavored sugar (Zimtzucker). We really have a small world. We just call our food with different names, but we have the same ingredients.
- suribachi : Suribachi refers to the Japanese mortar which has originated in Southern China and introduced to Japan between the eleventh and twelfth centuries. This two-piece kitchen tool was first used for preparing herbal medicines.
The Suribachi (mortar) is a ceramic bowl with a ridged pattern on the inside to ease grinding, while a wooden pestle called Surikogi is used to grind seeds, pepper, miso, fish flakes, herbs, vegetables, and many more to create many of the dishes common to Japanese cuisine.