Glossary T
Tsamba serves as a major snack in Tibet and is eaten by the locals every day. It is made of parched flour which comes from dried and fried highland barley. When eating, firstly add some butter in a bowl, and then pour a proper amount of tea water in it before putting the prepared barley flour. The diner needs to stir the mixture with his hands, when the fingers need to knead to help the stuff fully blend with the water. Till the liquor is thick enough, knead the flour into a little dough, and send it directly into your mouth. The spicy stuff can also be salted tea, sour milk and barley wine, and sometimes radish is also added in.
Since Tsamba is easy to made and convenient to bring along, it fits well into the Tibetan nomad's life. When the nomads are leaving home, they take a bag of tsamba. Whenever they feel hungry, they just take out some and eat.
Tsarska Turshiya refers to Bulgarian pickled vegetables composed of cauliflower with carrots, celery and red peppers.
Tsarska Turshiya is also known as Selska Turshiya
Tsarska Turshiya is also known as Selska Turshiya
Tshwala refers to a South African thick home-brewed beer
Tsubaki or camellia is a specialty of Oshima Island in Japan and good quality oil is produced from its fruits. Among other vegetable oils, the camellia oil has the highest content of oleic acid, which is believed to help reduce bad cholesterol in blood. It is known as the best oil for Tempura since it makes especially light and crisp coating.
Tsubaki is one of the local specialties of Tokyo, Japan
Tsubugai is a Japanese shellfish, a whelk, a kind of small conch-like shellfish. A toothpick or small implement is used to twist the meat out from its shell. It is not fishy, it is meaty and is extremely tasty and it also has a terrific consistency said to be somewhere between clams and poultry.
Tsubugai is also a Japanese term for dishes prepared from shell fish. Tsubugai in Japanese means "shellfish".Tsubugai is a kind of small conch-like shellfish.