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A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

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.

(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.

The rice mixture that is the base for sushi dishes. The rice is steamed or boiled and flavored with sweetened rice vinegar.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A variety of Eggplant characterized by their large oval shape and brighter purple coloring. The Chu-Chu hybrid is the most desirable variety for gardens and eating.

The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A Chinese pepper grown for its spicy hot flavor. This chile is generally 1 to 2 inches in length and red in color.

An organ from pigs that is prepared and cooked for various food dishes. In years past, the stomach was a common food wrap used to enclose ingredients, such as meat, sausage, vegetables, and seasonings, that were roasted and served as a main dish.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

The main ingredient in a meal consisting of pre-cooked rice that is refrigerated overnight and is then mixed with vegetables, and bits of beef, eggs, shrimp, chicken, or other similar ingredients to create an Asian specialty.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for this purpose, however some of the traditional Asian utensils were made of bamboo and wire, which are still used in many regions to prepare noodle food dishes.

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 small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.