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Tamari
A fermented soy sauce product that is actually the liquid that rises to the top of the keg when
making miso. This thick, rich flavor enhancer is nowadays produced with a fermentation
process similar to that of shoyu, but the starter is wheat-free. Tamari is richer, with a full-
bodied taste, containing more amino acids than regular soy sauce. I prefer the heavier taste
of tamari for heartier, winter cooking.

Tempeh
A traditional, Indonesian soy product created by fermenting split, cooked soybeans with a
starter. As the tempeh ferments, a white mycelium of enzymes develops on the surface,
making the soybeans more digestible, as well as providing a healthy range of B-vitamins.
Found in the refrigerator or freezer section of a natural foods store, tempeh is great in
everything from sandwiches, to salads to stews to casseroles.

Toasted Sesame Oil
An oil extracted from toasted sesame seeds, imparting a wonderful, nutty flavor to sautes,
stir-fries and sauces.

Tofu (Soybean Curd)
Fast becoming a popular low-fat food in our fat-crazed world, tofu is a wonderful source of
protein, and is both inexpensive and versatile. Rich in calcium and cholesterol-free, tofu is
made by extracting curd from coagulated soymilk and then pressed into bricks. For use in
everything from soups and stews to salads, casseroles and quiches or as the creamy base
to sauces and dressings.