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A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

A sweet dark mixture made from the sap of the date palm tree. Referred to as "sweet toddy" the sap is boiled down to produce palm syrup and palm sugar.

Berries grown from bushes of prickly ash. Unlike the black, white, or green peppercorns, this fruit is produced from shrubs that are not a part of the Piper species of peppercorn plants.

An aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.

A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food.

A Chinese spice that is made by grinding the brown berries of the prickly ash tree into finer particles.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

A spice that comes from an eight-point star shaped pod, which originates in China and is taken from a small evergreen tree.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

Flat, edible, pea pods that contain tiny peas. The thin crisp pods from this vegetable are a bright green, turning a rich dark green when cooked.

A food, made from wheat gluten, which is rich in protein and is used in many vegetarian dishes. It has a firm, chewy, meat-like texture and a neutral flavor.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.

Long narrow, green leaves that grow by the sea in Asia and Australia. The rich green leaves that have a sweet floral flavor and are used most frequently in puddings, rice dishes and curries.

A pungent and spicy tasting condiment made from horseradish root that is served as a sauce for meat, a topping for appetizers, or as a dressing for sandwiches providing a distinctively hot flavor.

A type of Japanese pickle (tsukemono) made from thin strips of ginger. The ginger strips are pickled in salt water and are colored red with the addition of akajiso, which is the red or purple version of a plant related to mint known as shiso.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.