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An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.

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

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

A fruit of Asian origin that is grown in regions throughout the world where sub-tropical to mild climates prevail, but not in climates that are too humid or hot.

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.

A type of vinegar, common in Asian food preparation, which is made from sugarcane that has been crushed, fermented and cooked into a syrup substance before being distilled into vinegar.

A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum.

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.

(Scientific Name: Lentinula edodes) An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

Preserved mustard greens made from large mustard leaves, which have a slightly bitter taste. The greens are packed in a spicy Sichuan pepper sauce to be served as a condiment.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

A long, thin Asian bean that can measure from one to three feet in length, but are best eaten when they are 12 to 20 inches long.