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A Japanese term used to describe foods that are mixed with a traditional puréed tofu dressing that complements the ingredients.

A smaller variety of the larger Cavendish cousin, this banana is sweeter in flavor and unique in its smaller appearance.

Pasta shaped like six spoke cartwheels, which is also known as rotelle. They are used to add a decorative touch to soups, salads and other dishes.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

A variety of avocado that has a yellowish-green skin that is bright and smooth. It has a very rich flavor and can be used just like a regular avocado for guacamole, salads, and side dishes.

A short s-shaped pasta tube that resembles a small corkscrew. Its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

Tiny rings of pasta. Anellini is a smaller version of anelli pasta. It is used in various soups and is also suitable for salads.

A pasta variety that consists of two short pasta strands that are twisted together into a spiral shape.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

A variety of apple that is very firm with sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and desserts.

A type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs.

A small deep red apple with a juicy, yet firm, greenish yellow flesh and a tart, wine-like flavor. The Winesap apple is a good eating apple or served in salads.

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.

A delicate stemmed plant that has oval, blue-green, succulent leaves, which have an unusual mild flavor that resembles oysters.

An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.

Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

A variety of lettuce that has a tapering head and light-green leaves. It is a type of butterhead lettuce with a buttery texture an excellent for use as a salad green.

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