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

baby kiwi,

A Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

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.

A cheese produced in Chimay, Belgium under the historic guidance of the monks who originally produced cheeses within the Trappist monastery and community.

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

A small to large oblong leaf, pale green to dark green in color (larger leaves are darker green), that are grown on fruit trees producing limes.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A dried grape, which are eaten out of hand or added to baked goods, as well as sweet and savory dishes.

A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A seedless variety of the Fuyu persimmon that was first grown in Israel and now is being raised throughout the world.