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A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

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.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

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.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

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

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

Short lengths of deep-fried egg noodles that have been cooked until they are brown and crunchy. Added to salads, hot dishes and a variety of different foods, Fried Chow Mein Noodles provide a crispy crunch that enhances not only the flavor but the texture of the foods being served.

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form.

A tan colored, rough skinned yam that has a white flesh that is sticky and becomes gooey when grated or julienne.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

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

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

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.