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A liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.