Glossary B
The traditional dishes (or menu) served during the festival includes: Cuchaule served with Moutarde de Bénichon, cheese, sausages, Gigot de Mouton, Ragout de Mouton, Vegetable salads, and plenty of sweets and desserts, which include Bricelets (thin crisp waffles), Creme de Meringues, Beignets (apple fritters ) and Cuquettes (flaky pastry).
Benishoga refers to Japanese red pickled ginger. Beni means "red" and Shoga means "ginger" in Japanese. To make Benishoga, shredded ginger is pickled in plum vinegar. Benishoga is used as a garnishing in Japanese cooking.
Moreover, Benishoga is ginger pickled in brine, traditionally in plum vinegar. Benishoga is colored bright red, and is sold whole, sliced, julienned or chopped.
Bento bako refers to packed lunch
Beoseot is the Korean word for "Mushroom". There are so many varieties of mushrooms available in Korea, however, the most commonly used mushrooms in Korean cuisine are the the following:
1. Mogi (wood ear mushrooms)
(very dark and thin, used mostly in Chinese and Korean cuisine)
Neutari, laskagomba
oyster mushrooms
Paengi, enoki gomba
enoki mushrooms
Songi, matsutake gomba
fragrant pine mushrooms
Ssari, ssaribeoseot, korall gomba
coral mushroom, clavaire
The caps are said to taste like chicken and the stems like abalone
Yangsongi, csiperke gomba
Button Mushroom, Champignon de Paris
Beras is the Malaysian word for any type or variety of "Uncooked or raw Rice".
Rice that is already cooked or cooked rice is called Nasi, as in Nasi Goreng, Nasi Kandar, dishes which is made wit cooked rice.
Berberechos refers to a Catalan tapa made of cockles, fresh clams which are mostly served "al natural".
Berberechos is also called Escopinyes.