Ginger

One of the most necessary ingredients in all oriental cooking. Fresh ginger is knobby and light brown in color. To use, peel the skin and remove the woody pieces. To store leftover ginger, either wrap tightly, unpeeled, in plastic film or cover with dry sherry. Always store in the refrigerator. Keeps for about six weeks. If fresh ginger is unavailable, ground ginger can be substituted but the taste will be very much inferior, Use about 1/2 teaspoon ground ginger in place of 4 cm. piece of fresh (green) ginger. Available from all oriental stores and some specialty vegetable shops.

Monosodium Glutamate (MSG)

A powder of white crystals, somewhat resembling salt in appearance. Used extensively in both Chinese and Japanese cooking, although its use is somewhat frowned upon in the West. Generally supposed to act as a catalyst for other flavors in a dish, rather than having a strong taste of its own but can easily be omitted from a recipe if you prefer. It is always given as an optional ingredient in this book. Available form supermarket.