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The tender uppermost leaf and Tendril of the snow pea sprout that grows during the early stages of development of the snow pea plant.

A strangely shaped fruit from a vegetable plant that is used as a vegetable in Asian cooking. This melon has a shape that is similar to a cucumber with ribbed and bumpy skin.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides.

Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to any length desired.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A fresh bean that grows in the sea in the form of a long, pencil thin, cylindrical green stem that may have spherical-shaped, spike-like buds on the ends.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).

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 magnivelare) A wild mushroom often found in the pine forests of California and the Pacific Northwest.

An ancient herb, once considered to contain magical powers as a remedy for illness and disease. Most often used as a seasoning for wild game, meat and fish, Mugwort is a narrow, leafy plant with pointed leaves that are green on one side and pale white on the other.

An herb that grows wild and has been sought for centuries in various regions of the world as a plant species often associated with properties that promote healing or improved physical and mental performance.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

The most common variety of curry paste available, which is red in color and is typically made from fresh and/or dried red chiles mixed with other ingredients such as coriander, cinnamon, cumin seeds, shallots, garlic, lemon grass, and peppercorns.