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Opposite: Exotic Stores

Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About
For the more adventurous fusion freak
  • mirin
  • maltose
  • squid ink
  • Chinese salted blackbeans
  • dashi-no-moto (Japanese instant dashi stock grains)
  • coconut milk
  • coconut cream
  • dried shrimps
  • dried wild mushrooms
  • dark sesame oil
  • rice vinegar
  • sake
  • kecap manis
  • tamarind
  • nori
  • wakame
  • shrimp paste (belachan)
  • ikan bilis
  • Thai or Vietnamese fish sauce
  • wasabi
  • rice-paper wrappers
  • dry rice noodles
  • beanihread noodles
  • soba 48 (Japanese buckwheat noodles)
  • masoor dal
  • hoisin sauce
  • oyster sauce
The pecorino you see in delicatessens outside Italy is most often pecorino Romano, a hard cooking cheese and very different from the delicate, fresh cheese the Italians enjoy locally. Shaped in wheels or giant cylinders, it weighs between 7 kg / 16 lb and 18 kg / 40 lb. When sold as pecorino Romano, it can only legally have been made in the Lazio area outside Rome. It is salted and has a much stronger flavour than fresh pecorino. It may be white or pale yellow, and is first eaten at about four months old, but is more often matured to eight months, when it is used for cooking and grating like parmesan or grana padano.

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