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A variety of the Asian eggplant characterized by a long, thin shape and light purple coloring, which may become dark purple as it matures.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A fruit developed from the crossbreeding of pears with apples to produce a crisp, mildly flavored pear.

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

A type of baby Swiss cheese that is actually a Norwegian cheese. It has holes much like Swiss Emmental and the texture is similar, but the flavor is a bit sweeter with a more pronounced nutty taste.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A leafy green plant that is native to Japan, China, and Korea and is used as an herb. It has a flavor that is similar to a combination of sorrel and celery.

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 type of tea that has a light refreshing flavor and the aroma of jasmine flowers.

Grown on a juniper evergreen shrub, this berry is used as a seasoning for various food dishes. Juniper berries are bluish-black in color and have a very strong flavor, so a little goes a long way.

A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape.

A tuber, native to North America that is used as a vegetable when served. It has a lumpy and bulbous shape with a tan to red outer skin.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A variety of apple that has a creamy yellow flesh with a sweet and slightly tart flavor. The skin color is a warm red with areas of golden yellow.

The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.

(Scientific Name: Tricholoma matsutake) A wild mushroom found in the pine forests of Japan growing with a broad stem and an umbrella cap that may grow to a size of 10 to 14 inches in diameter, but is more commonly harvested when it is 3 to 8 inches in width.

A tall cereal grass cultivated in Asia and Africa, but rarely found in the Western world. The grain is named “Job’s Tears” because its shape is similar to a teardrop.

Most notably known as Chambourcin. Hybrid red grape varietal introduced in 1963 by Joannes Seyve. A highly grown French hybrid that is native to the East Coast, the variety is of unknown parentage.

jalapeno, halopeno, halopano, hallopaino, hallopano,

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.