Glossary S

The food glossary +++ 'Stamp and Go', 'Sultans', 'Shie'
Saucisse is the French word for "sausage" which are fresh and have to be cooked, like Saucisse de Porc, Saucisse Seche, and many other other sausages found in France

Sapphire Potato refers to a variety of potato; a spectacular purple potato with rich purple flesh that maintains its color when cooked. Sapphire Potato makes the most striking mashed potato.

Sake is a Japanese beverage which is fermented from rice, a kind of grain, hence, it made Sake more of a beer than a wine. However, Sake is not carbonated, and flavor-wise is closer to wine than beer, although it is quite unqiue on its own and so different from wine. Sake is not a distilled beverage, and is not even remotely related to Gin, Vodka or other spirits There are different types of Sake based on taste and flavor, namely: (1) Amakuchi - Sake which has a sweet flavor (2) Futsu-shu Sake - is a normal Sake. (3) Genshu - is undiluted Sake. Most Sakes are slightly diluted (4) Ginjo-shu - is Sake brewed with rice milled so that no more than 60% of the grain remains (5) Hi-ire - Pasteurization (6) Honjozo - Sake to which a small amount of distilled alcohol is added (7) Jizake - is Sake from smaller Kura -- originally, Sake from the boonies (8) Junmai-shu - Sake brewed with only rice, water, and Koji and no additives added (9) Karakuchi - sake which is dry in flavor (10) Kasu - The lees remaining after the sake has been pressed from the fermenting mixture (11) Koji is the rice into which Koji-jin has been propogated (12) Koji-kin or Koji-kabi - it is Aspergillus Oryzae, a starch dissolving mold Kura refers to a Sake brewery. It is also known as Sakagura Kurabito is a Sake brewery worker. Kuramoto is the Head of the Sake brewery Toji is the Head brewer at a Kura Meigara is a brand name of Sake Moromi refers to the fermenting mixture of rice, water, Koji, and yeast which yields Sake Moto is the yeast starter of a batch of Sake. Moto is also called Shubo Nihonshu-do is the specific gravity of a Sake. An indication of dryness or sweetness of Sake Seimai means rice polishing or milling Seimai-buai is the degree to which rice has been polished before brewing Seishu is the officiall name for Sake as far as taxes are concerned Shochu is a traditional Japanese distilled beverage Shubo is the yeast starter for a batch of Sake

Shiro Goma is the Japanese for "sesame seed." Shiro Goma is a variety of hulled white sesame seed used in many Asian recipes, like stir-fry. Shiro Goma is pronounced "shee-roh goh-mah".

Serai is the Malaysian and Indonesian word for "Lemon Grass" or "Lemongrass ". In Indonesia, Serai is also called Sereh.

Serbuk Kunyit is the Malaysian word for "Turmeric Powder"