Glossary S

Shirataki noodles refers to a basic ingredient in the Japanese dish sukiyaki and is a type of noodle used in Vietnamese cooking. Shirataki noodles are thin, translucent and jelly-like, they

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Shiro Goma is the Japanese for "sesame seed." Shiro Goma is a variety of hulled white sesame seed used in many Asian recipes, like stir-fry. Shiro Goma is pronounced "shee-roh goh-mah".

Shiromiso is a type of miso that is described as sweet and mild taste and less salty, and with a whitish or light yellow color

Shish an Armenian word for skewer

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Shishqebap refers shish kebab, one of the popular grilled foods in Albania

Shiu mai is a Macau food which is steamed dumplings stuffed with pork and shrimp

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Shivaree refers to the noisy, mock serenade to a newly married couple, involving the banging of kettles, pots and pans. Shivaree also known as Chivaree, Chivari, or Charivari.

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Shkembe Chorba refers to Bulgarian Tripe soup with garlic, vinegar red pepper. Shkembe is one of the most popular soups in the country, consisting of tripe, milk, water and spices. It is said that Shkembe is a very good medicine for hangovers and must be consumed with chilly red pepper, garlic and vinegar.

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Shochu refers to the Japanese low-class distilled spirits, made from rice, corn or wheat.

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Deutsch: Abschrecken / Español: Choque térmico / Português: Choque térmico / Français: Choc thermique / Italiano: Raffreddamento improvviso

Shocking in the food context refers to the technique of plunging cooked food, especially vegetables or eggs, into ice-cold water immediately after boiling or blanching. The purpose of shocking is to rapidly stop the cooking process, preserve the food's bright colour, retain its crisp texture, and improve its overall quality. This method is often used in professional and home kitchens to prepare ingredients for salads, stir-fries, or as a step in freezing vegetables.

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