Search

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.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A very wide flat pasta that is available in ribbons that are approximately 10 to 13 inches long and vary in width from 2 to 3 ½ inches.

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.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A traditional round clay pot from Spain that is used to cook or bake a variety of Spanish foods. The pots vary in size from 4 inches up to 20 inches in diameter.

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 tan colored, rough skinned yam that has a white flesh that is sticky and becomes gooey when grated or julienne.

A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color.

A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

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

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

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.

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

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.

A kitchen utensil, also known as a meatballer, that forms small portions of seasoned ground meat into round balls.

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

Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel.

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