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A short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel.

A sweet, aromatic fruit that provides a sweet juicy meat beneath a soft outer flesh when fully ripe....

A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar.

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 sea animal that can grow up to 10 inches in diameter and consists of a hard shell that is covered by prickly spines, similar to a porcupine.

Very thin sheets of dried seaweed, which has a mildly sweet taste, that are used mostly in Japanese cooking as a food wrap for sushi.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten.

Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening process.

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

A sweet, buff-colored, olive sized nut that is obtained from the center of the inedible fruit of the maidenhair tree, which is native to China.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

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

A small, oval bean, reddish-brown to maroon in color, and native to China. It is usually sold in a dried form, but can also be purchased as a paste or flour.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A variety of mustard seed that is smaller and has a much stronger flavor than white mustard seeds. Brown mustard seeds can be sold whole and used as a seasoning, ground into a powder, or used in the production of a variety of European and Asian prepared mustards.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture....

egg plant, egplant, vegetable, fruit,,

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A vinegared rice mixture that is the base for sushi dishes. The short or medium grain rice is thoroughly rinsed, steamed or boiled, loosened and left standing for 10 to 15 minutes, and then flavored with sweetened rice vinegar (vinegar and sugar).