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Traditionally, this utensil is a small knife with a straight, sharp blade that is generally three to five inches long and rounded on the cutting side.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

A sweet alcoholic beverage, made as a blend of ingredients that have been enfused with the flavor of fruits, spices, herbs, creams, or various types of nuts to create the final result.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

baby kiwi,

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

A large, bulb-shaped, white, yellow or red colored dry onion that has a sweet, mild flavor. The name Bermuda onion originates from when the onions were first grown in the Bermuda Islands.