Glossary R
Rusks are pieces of white bread which are dried and baked until golden brown. In Kerala, India, particularly in Allepey, they can be bought in most variety stores and eaten as snacks with hot coffee or tea or made into breadcrumbs as coating for Cutlets (fish or meat cutlets) before frying, as in Japanese Panko.
Rasam refers to the sour, spicy and tangy clear/thin soup from Kerala, India using basic ingredients, among which is the Tamarind (Tamarind Paste) which gives Rasam its sour taste. Tomatoes and Lemon are also used to make Rasam taste sour. Other ingredients and spices used for making Rasam are onions, ginger, garlic, turmeric powder, mustard seeds, pepper, red chilies and a bit of Jaggery. Other versions make use of Cumin, Coriander and of course the Curry Leaves which seems to be a must in all the dishes from Kerala.
Deutsch: Ramen / Español: Ramen / Português: Ramen / Français: Ramen / Italiano: Ramen
Ramen is a Japanese noodle dish consisting of Chinese-style wheat noodles served in a savoury broth, often accompanied by toppings such as sliced pork, soft-boiled eggs, nori (seaweed), and spring onions. It is a staple of Japanese cuisine, renowned for its comforting flavours and diverse regional styles.
Deutsch: Reichhaltigkeit / Español: Riqueza / Português: Riqueza / Français: Richesse / Italiano: Ricchezza
Richness in the food context refers to the intense flavour, texture, or overall sensory experience of a dish, often characterised by high levels of fats, creams, or other decadent ingredients. It typically conveys a sense of indulgence and satisfaction, associated with both savoury and sweet dishes.
Deutsch: Risotto / Español: Risotto / Português: Risoto / Français: Risotto / Italiano: Risotto
Risotto is a creamy Italian rice dish made by cooking starchy, short-grain rice in broth until it achieves a rich, velvety texture. Often enhanced with ingredients like cheese, butter, vegetables, seafood, or meats, risotto is a cornerstone of Northern Italian cuisine and celebrated for its versatility and depth of flavour.