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An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar.

Mustard is available in several different forms, all originating from the mustard plant. Mustard is first harvested as whole mustard seeds, which can then be ground into powdered or dry mustard.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

The liquid that is removed from sauerkraut and processed into a juice form. Kraut juice is used to season various food dishes or used as an ingredient to make a kraut beverage.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.