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A glossary of common, and not-so-common, Asian ingredients and terms.

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Taro Leaves 

Taro is a tropical plant native to Southeast Asia and India but are now cultivated in various...
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Black Garlic

Black garlic has been enjoying a bit of a moment lately. While it’s been made in Korea...
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Black Fungus (Mushroom) 

Thought to have been originally cultivated in China for both culinary and medicinal purposes, the black fungus...
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Makrut Lime Leaves  

The Makrut lime is a citrus fruit native to Southeast Asia. While the zest and the fruit...
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Botanically, galangal is a family of plants native to Southeast Asia that are related to (but distinct...
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Pandan Leaves 

Popular in many different Southeast and South Asian cuisines as a flavoring and aroma agent, pandan leaves...
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You probably know edamame. Immature steamed soybeans or edamame are one of Japan’s most popular food exports....
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If you’re familiar with a bit of Japanese linguistic trends, you’ll notice the “imo” here and infer...
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Naganegi (Japanese Leek) 

Despite translating roughly to “Japanese leek,” naganegi aren’t a one-to-one comparison to European leeks. Rather, they’re culinarily...
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Are they a fruit? Are they a vegetable? Let’s just go with “yes.”
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Bean Sprouts

Bean sprouts are common in dishes throughout the world, but they are especially integral to many cuisines...
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If you’re familiar with Japanese cuisine, you’ve likely had tsukemono on occasion. They’re not any one dish,...
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