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Botika Glossary of Ingredients

Terms in this set (79)

Quintessential Peruvian dish, composed always of fresh seafood, quickly marinate in a "leech de Tigre"

Japanese Peruvian style of ceviche, the protein is treated like sashimi, the "leech de Tigre" is ginger-soy based

The spine of the ceviches, lime juice based, variations are done in its components depending on seasonality (ex: bay scallop and beet ceviche), but garlic, ginger, celery are omnipresent.

Species of chili pepper that is yellow most mild in heat, and sweeter than most aji

Chinese-Peruvian

Chifa style of fried rice

Japanese Peruvian

Sun dried Aji Amarillo, Its less floral and citric with more complex spice.

Spicy South American Chile, the paste we use is red in color. One of the most common chiles used in Peru

Crispy corn nuts, usually served with ceviches or by themselves as a snack

Peruvian purple olive, briny/salty flavor profile

Traditional Peruvian soup, component can change depending on the region, but potatoes, milk and corn are always present

Lime marinated onions and tomatoes, served table side or as a topping for most Peruvian dishes

Spiced honey obtained from cane sugar

Peruvian style of soy sauce (soy sauce, sugar, Worcestershire)

in lomo Saltado, Oyster sauce, soy sauce, vinegar, mirin, sugar, ginger, garlic, pinoy

traditional Peruvian dish consistent in a potato puree, seasoned and seared cold

Starchy, carb filled root vegetable used in Peruvian Cuisine.

slice, blanched, and fried unripe plantain chips. These starchy crunchy snacks are a staple of Caribbean cuisine most notably in Puerto Rico.

Vegetables that are gently cooked until flavors melt together. This is then used as a base to many Latin American dishes.

distilled spirit made from fermented sugarcane juice, different from rum, which can be a product of many different forms of refined sugarcane sugar or molasses. Cachaca is the base spirit of caipirinha, a classic South American cocktail.

Spirit made from gave plants in Mexico- smoky, saline, citrus flavor profiles

Seasoning used for sushi at Botika. Made with Leche de Tigre, soy sauce, and togarashi

Cones of unrefined pure cane sugar, made by evaporating sugar cane juice

large Peruvian corn kernels, starchier than regular corn, similar to potato

South American sugar cookie usually filled with dulce de leche

unnamed grape brandy, clear spirit- sweet, earthy flavor profile. Pisco Sour is a classic Peruvian cocktail

Shot grain rice seasoned with sugar, salt, and rice vinegar

Steamed Jasmine rice

Long grain rice that is steamed, no seasoning

Japanese, gluten free version of soy sauce. This can be offered to guests with gluten allergies or dietary restrictions

Japanese Peanuts

Whole peanuts coated with an edible, ultra crunchy shell made out of a slightly sweet wheat flour. Often seasoned with soy sauce. Originally from Mexico, not Japan

Sliced raw fish, pressed over sushi rice

sliced raw fish with no rice. Botika serves a ticker cut of sashimi than traditional Japanese restaurants

thick, sweet, hickory flavored sauce used to seasoned sliced unagi. Ingredients included soy sauce, syrup, fertilized eel eggs, and mirin

Japanese rice wine made by fermenting polished rice grains

sweet Japanese egg omelet used in sushi preparations

(krab) fish cake made out of pollock, typically used n California rolls, used in our Maki Roll

Yellowtail snapper, premium cut

White flesh fish similar to tuna that is rich and fatty in flavor and texture

Yellowfin tuna that is seasoned and seared on the outside; raw on the inside

Standard tuna offered with our sushi, coming from the Pacific Ocean

Medium activity fish from the Gulf of Mexico, premium cut

plant from same family as horseradish, has a spice similar to horseradish

offered as a side item with sushi orders. Used to cleanse palate between bites of sushi

dry Japanese seasoning fro rice and vegetables. Typically consists of dried ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate

raw fish salad typically served with yellowfin tuna. dressed with soy, ginger, garlic, sesame, scallion. Sesame is a predominately flavor profile.

Japanese pickled cucumber side dish served with sushi.

flying fish roe

salmon roe, larger than tobikko. Salty salmon flavor profile

Filled Chinese dumpling, refers to the cooking style of searing the bottom and steaming the top of the dumpling. Also known as potstickers.

fermented soybean paste used as a base for Japanese cooking, including miso soup

Traditional Japanese vegetarian broth based soup. Made with miso paste, combo, dashi, and garnished with tofu and scallion. Our untraditional Miso Soup is Garnished with seasonal Vegetables and quest fresco, tofu is not included in our miso.

Vegetarian soybean curd made from coagulating soy milk and pressing the resulting curds into soft white blocks. Tofu can be soft, firm, or extra firm.

Common street food from Japan, wheat batter filled with octopus, green onions and pickled ginger

Edible seaweed used to wrap sushi

Edible kelp (seaweed) used to make Dashi

vegetarian Japanese cooking stock used to make Miso Soup

Sake grading, 30% of the rice has ben polished away from the hull. More polishing means clear/ more refined sake

Premium blended Japanese Whiskey. Similar flavor profile to Scotch (Smokey, peaty) aged in plum wine barrels. Hibiki Harmony is a whiskey featured on our speciality cocktail menu

Spiced coconut vinegar. Brings acidity ( brightness) and spice to Latin America or Caribbean flavor profiles

indonesia/ Malaysia- A spicy red chili and garlic paste, contains fish sauce, shrimp paste, garlic, ginger, scallion, palm sugar, lime juice, and rice vinegar. This is used as a condiment at Botika for guests who would like more spice.

seasoning sauce made from fermented soybean paste, roasted grains, and live cultures (Aspergillus Sojae mold)

Ginger/ garlic/ Scallion

base ingredients to most Chinese cooking techniques

Amber colored seasoning liquid extracted from sea salt fermented fish. often used as a seasoning condiment in southeast Asian cuisine

thick, pungent sauce used in Chinese cookery. Dark color with a sweet and salty flavor profile

Chinese seasoning sauce made from sugar, salt, water, and sickened with cornstarch. Modern oyster sauce is flavored with oyster extract Other than actual cooked oysters.

Cantonese Noodles

Wheat and egg based noodles used for Chinese cookery. Botika uses Cantonese Noodles in their stir fry dishes.

Noodles made of rice, no wheat or egg. Thses noodles are def fried at botika and used for a crispy garnish on specialty sushi rolls

the type of cabbage typically used in Asian cooking techniques. Our Gyoza are filled with ground pork and Napa Cabbage

Stir Fry cooking method

Extremely high heat method of cooking, similar to sauce but the Wok temperatures can exceed 1000 degrees. This high heat gives a unique flavor and texture to foods that are stir fried, rather than sautéed

Spicy Korean red fermented soybean paste

Latin American sauce condiment often served with grilled meats and vegetables. Common in Brazilian and Argentinian cuisine. Chimichurri recipes vary but often contain parsley and garlic. Botika's chimichurri contains: Extra virgin olive oil, flat-leaf parsley, red wine vinegar, basil, oregano, shallots, garlic, and red pepper flakes

Japanese 7 spice used to season varies Japanese dished including our specialty sushi rolls and Tuna Tataki. Ground red chile, ground sangho, roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, and nori.

Chinese Five Spice

used to season meats like Pork in Chinese cuisine. Contains: Star Anise, cloves, Chinese cinnamon, Sichuan pepper, fennel

Japanese noodle made from buckwheat. Often served as a cold salad preparation dressed with sesame. Botika offers a spicy some noodle salad on our brunch menu

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