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

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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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A member of the mint family, shiso is also sometimes referred to as “Chinese basil” or “beefsteak...
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Shiitake are one of the most well-known types of mushrooms, especially in the Japanese cuisine in which...
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Garlic… What is there to say about garlic? There’s a reason it’s so popular in so many...
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Pad krapow

Also spelled pad kra pao, pad gaprao, phat kaphrao, and other spellings, pad krapow is a Thai...
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Scallions, green onions, what are they? Well, for starters, the same thing.
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Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...
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When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...
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A porridge or gruel made from rice and served with a variety of toppings and seasonings.
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Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...
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