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A narrower version of the long lasagne noodle. It is found with wavy edges on both sides, on one side, or having straight cut edges on both sides.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough.

A ribbon pasta that is basically the same as lasagnette, only longer in length with a rippled edge only on one side.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

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

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.

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.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.

(Scientific Name: Grifola frondosa) Shades of gray-brown, white and tan decorate the layers of wrinkled caps on this delicate Asian mushroom, which grows multiple long stems from the base upwards as it forms a large leafy head.

Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.