Manila or Japanese littleneck clam. A small variety of Pacific clam with a brown and white shell. It is about 5 cm (2 inches) across.
Agar agar. A gelatine-like product which is extracted from a brownish-white seaweed with thorny projections called tengusa. It is a useful vegetarian alternative to gelatine. It is dried in the sun and then boiled creating a viscous substance which is sold after processing into thin, transparent, white sheets. When dissolved in water it cools to a jelly. It has a great capacity for absorbing liquid. It is available in other forms, of which the most common are bar and powder. Agar-agar sets quickly and does not melt at room temperature. It is used by the Japanese in soups and confections, by the Chinese in yokan and the food industry in everything. It is represented by E406.
Japanese mustard is a very pungent mustard, similar to English mustard, and is made from the seeds of the black rape plant. It is used in dressings. It also is served with noodle and nabe (a variety of communal one-pot meals) dishes. Like English mustard, it is available as a powder for mixing.
Asian pear. There are many varieties of this fruit. Essentially it is round, resembling a large yellow to russet-skinned apple, with a crunchy, grainy texture. It is juicy with an apple-like flavour. Best eaten slightly chilled. Good in fruit salads.
Matsutake, the Japanese pine mushroom, a rare and sought after mushroom.
