Glossary S

- 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.

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Surkal refers to the Norway dish made of cooked shredded cabbage smoothed with a cream sauce sharpened with a splash of vinegar and then sprinkled with black caraway seeds.

Surströmming means "fermented Baltic herring". A special delicacy from Sweden. They are sold in cans. Not many people likes the taste of fermented fish, but most people from the North of Sweden are the great fans of this particular Swedish delicacy. Surströmming is served with boiled potatoes and onions and usually rolled into a slice of Tunnbröd, a type of thin, flat unleavened bread.

Deutsch: Sushi und Sashimi / Español: Sushi y Sashimi / Português: Sushi e Sashimi / Français: Sushi et Sashimi / Italiano: Sushi e Sashimi

Sushi and Sashimi are traditional Japanese dishes that are popular worldwide, known for their fresh ingredients, artistic presentation, and distinct flavours. Although they are often confused with each other, sushi and sashimi are distinct dishes with unique characteristics. Sushi typically involves vinegared rice combined with various ingredients like raw or cooked seafood, vegetables, and seaweed. Sashimi, on the other hand, consists solely of thinly sliced raw Fish or seafood, served without rice.

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Sushi Geta refer to decorative plates and serving ware to serve Sushi.

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Süß also spelled as suss is a German word for sweet

Sussex Slipcote refers to a traditional mild, soft cheese with a light, fresh creamy and very soft fluffy texture, a slightly sharp refreshing flavor and a sweet, refreshing citrus taste or a clean slightly sharp lemony taste. It is made with pasteurised sheep milk. It is a cheese suitable also for vegetarians. The name "Slipcote" is an old English word meaning little (slip) piece of cottage (cote) cheese. It was originally called Slipcote because the cheese curds used to mature too fast and the cheese would slip out of the cloth (or 'coat') it was in. Sussex Slipcote is made near Duddleswell in East Sussex. The cheese is made Plain or with the addition of Peppercorns, Herbs and Garlic, Basil or Mint in 100g buttons attractively packaged in clear containers or as a rolled log weighing about 500g. Sussex Slipcote is a spreadable cheese from England that goes well with crusty bread, biscuits, a jacket potato or stirred into pasta. Sussex Slipcote can also be used as a table cheese and baking and is especially good in tomato dishes such as quiches or salads. Slipcote has garnered many awards, namely: Bronze Medal Winner at the British Cheese Awards 2008 Bronze Medal Winne Sussex Slipcote with Garlic & Herb at the Nantwich Cheese Show 2008 Silver Medal Winne Sussex Slipcote with Garlic & Herb at the Nantwich Cheese Show 2007 Gold Medal Winne Sussex Sipcote with Peppercorn at the British Cheese Awards 2006 It is said that this cheese has a very long history tracing back to the time of William Shakespeare.

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Süßstoff is a German word for artificial sweetener

Deutsch: Nachhaltigkeit / Español: Sostenibilidad / Português: Sustentabilidade / Français: Durabilité / Italiano: Sostenibilità

Sustainability in the food context refers to practices and approaches in food production, consumption, and distribution that aim to minimise negative environmental impacts, promote social responsibility, and ensure the long-term availability of resources. Sustainable food systems focus on producing food in ways that protect ecosystems, reduce waste, conserve natural resources, and support fair and ethical practices for both farmers and consumers.

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Susu is the Korean word for "Millet" or Sorgho". Susu is one of the grains used in Korea to make wine or liquor. Korean traditional liquor is made by fermenting various grains. The fermentation process is a crucial part of the entire liquor making process for it decides the scent and taste of the final product.Traditional liquors vary greatly in the country, depending on the weather and region it is produced. Fruits and herbs can also be added in order to enhance and imorove the taste. There are Makgeolli (Traditional Rice Wine ), Soju (Korea's most well-known distilled liquor), and Gwasilju (Fruit Wine).

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