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Any of the varieties of eggplant that are referred to as Chinese, Japanese, or Thai. The Asian eggplants, which are typically sweeter in flavor, vary more in shape and color than the American eggplants.

A fruit developed from the crossbreeding of pears with apples to produce a crisp, mildly-flavored pear.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

Any of a variety of prepared pastes or sauces that are made from ground chiles, oil or vinegar and salt.

An oval-shaped, long stemmed salad green with a mildly distinctive mustard taste. It can be combined with mizuna or other young greens as a flavorful complement to a mixed salad.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

A Japanese word for "soy sauce." A salty brown Asian sauce used as a seasoning or a condiment for Asian dishes.

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

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 common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

A marine animal with an umbrella shaped, gelatin-like body with long tentacles that is popular in Asian cooking.

An Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form.

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

Another name given to cilantro because of its popularity in Asian cooking. Chinese parsley is as commonly used in China as regular parsley is used elsewhere.