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

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.

An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.

Generally the first course served in a Japanese meal, which consists of raw fish, sliced or prepared with daikon radish, wasabi, pickled ginger and soy sauce.

Raw or cooked seafood served over a bed of rice, which is often part of a meal of sushi. Nigri is often formed into rectangular cakes of rice with a layer of wasabi sauce and a thin piece of raw fish or cooked seafood.

A delicacy produced from the eggs of the whitefish species of fish. The eggs can range in color from a golden-yellow to black and provide a slightly, fresh fruity flavor.

The small roe (eggs) harvested from flying fish. Orange in color which is the natural color of this caviar, Tobiko is slightly sweet in flavor with a mild salty overtone.

A powdered spice made from the root vegetable known as the horseradish root that is a member of the mustard family.

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 traditional snack food originating in Belgium, which is known as the "Belgian french fry." Known in France as the "pomme frite," it is commonly available fresh fried or as a crispy hard snack food available in shops and from street vendors in many western European locations.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.