gai larn 
Also known as kanah, gai lum, chinese broccoli and chinese kale. Can be served steamed or stir-fried, in soups and noodle dishes.
galangal Also known as ka, a rhizome with a hot ginger-citrusy flavour. Sometimes known as thai, siamese or laos ginger, it also comes in a dried powdered form called laos. Fresh ginger can be substituted but the flavour of the dish will not be the same.
garam masala blend of ground spices, including cardamom, cinnamon, cumin, cloves, coriander and fennel
garlic chives also known as chinese chives; have a wide, flat and hollow stem and posses a distinct garlic flavour
garlic salt mixture of fine garlic powder and free-running table salt
gelatine (gelatin) Powdered gelatine can be used as a setting agent. It is also available in sheets called leaf gelatine.
ghee Clarified butter; with the milk solids removed, this fat can be heated to a high temperature without burning.
ginger FRESH also known as green or root ginger; the thick gnarled root of a tropical plant. Can be kept, peeled, covered with dry sherry in a jar and refrigerated, or frozen in an airtight container.
GLACÉ fresh ginger root preserved in sugar syrup
GROUND also known as powdered ginger; used as a flavouring in sweet dishes but cannot be substituted for fresh ginger
PICKLED PINK gari sweet pink pickled ginger eaten with sushi and sashimi.
PICKLED RED beni-shoga savoury red pickled ginger is sometimes used as a filling in sushi rolls.
ginger grater japanese grates more finely than Western graters to produce fresh ginger pulp, from which ginger juice can be extracted. Use a pastry brush to remove ginger.
glacé fruit Mixed fruits cooked in a heavy sugar syrup then dried.
globe artichokes Large flower-bud of a member of the thistle family; having tough petal-like leaves, edible in part when cooked.
gluten DECORATIVE used in japanese cooking. Small decorative shapes made from wheat gluten. Sold dried in packets, they are added directly to soups and one-pot dishes.
gnocchi dumplings usually made of potato or semolina; can be boiled, baked or fried
goat cheese made from goat milk, goat cheese has an earthy, strong taste. Can be purchased in both soft and firm textures, in various shapes and sizes, sometimes rolled in ash or herbs. Available from most supermarkets and delicatessens.
goat's curd A fresh tangy cheese made from goat's mil. Subsitute creme fraiche.
goat's feta Goat's milk is the traditional base for this salty, crumbly cheese, giving the cheese a more complex taste. Sheep's milk feta, the other traditional feta, and cow's milk feta, from large commercial producers, can be used as subsitutes.
Goat's feta is often stored in brine; if so, rinse it before using to remove some of the saltiness. Use within a few days of purchase and, for best flavour, serve at room temperature.
gold band snapper Variety of snapper characterised by a yellow stripe along its top. Has firm flaky flesh with a delicate flavour.
golden syrup by-product of refined sugarcane; pure maple syrup or honey can be substituted
gorgonzola a creamy Italian blue cheese with a mild, sweet taste. Gorgonzola is as good an accompaniment to fruit as it is when used in cooking.
gourd or calabash pith; sold dry, in packets, or cooked and seasoned, in cans or refrigerated packets. Softened, it's used as a filling in rolled sushi or as a decorative tie around food.
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