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Maple Syrup
A traditional sweetener made by boiling sugar maple sap until it becomes thick. The end
product is quite expensive because it takes about 35 gallons of sap to produce 1 gallon of
maple syrup. Available in various grades of quality from AA to B, AA and A are quite nice for
sauces and dressings, but I use grade B in baking. I have found the higher grades can result
in hard baked goods, while grade B doesn't.

Millet
Native to Asia, millet is a tiny grain that once equalled barley as the chief staple of Europe. It
was very popular in Japan before the cultivation of rice and is still the staple grain of China,
India and Ethiopia.
Millet is a tiny round grain, grown in cold weather and is very alkalizing to the blood, making
it a very beneficial food for spleen and pancreas function, as well as an upset stomach.
Millet is very versatile, making delicious grain dishes, creamy soups, stews and porridges,
stuffings and loaves. With its sweet, nutty taste and beautiful yellow color, millet complements
most foods well, but just loves sweet vegetables like squash and corn.

Mirin
A Japanese rice wine, with a sweet taste and very low alcohol content. Made by fermenting
sweet brown rice with water and koji (a cultured rice), mirin adds depth and dimension to
sauces, glazes and various other dishes.  
 
Miso
A fermented soybean paste used traditionally to flavor soups, but prized in the orient for its
ability to strengthen the digestive system. Traditionally aged miso is a great source of high-
quality protein. Available in a wide variety of flavors and strengths, the most nutritious miso
is made from barley and soybeans, and is aged for at least 2 years; this is the miso used
most extensively in daily cooking. Other varieties of misos are used to supplement and to
create different tastes in different dishes.
Miso is rich in digestive enzymes, but these enzymes are quite delicate and should not be
boiled when used in cooking. Just lightly simmering them releases their strength into the food.  

Mochi
Mochi is made by cooking sweet brown rice and then pounding or extruding it to break the
grains, resulting in a very sticky substance. Flat packages of mochi can be purchased in
most natural foods stores. Mochi can be used to create creamy sauces, the effect of melted
cheese, dumplings in soups or simply cut into small squares and pan-fried, creating tiny
turnover-like puffs.

Mung
Tiny pea-shaped, deep green beans, these are most popular in their sprouted forms, although
they cook up quickly, making delightful soups, purees and Indian dahls. Mung bean sprouts
are a delicious addition to any salad or stir fry dish.  
 
Mustard
Mustard in a jar is made by blending dried mustard seeds with vinegar and various spices.
The best quality mustards are Dijon or anything stoneground, which is made from coarse
seeds and has a rougher texture.