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

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Related to the mustard plant, mizuna is also called Japanese mustard greens, or sometimes simply “greens” or...
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Also called Japanese parsley, mitsuba is actually related to carrots! It’s a leafy green herb used in...
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Ginger is a common and versatile ingredient in Asian cooking
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A white radish commonly used in a variety of Asian cooking
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A fun fact about coriander that not everyone knows? It’s the same thing as cilantro.
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Chinese Chives

While chives are used in many cuisines around the world, Chinese chives have a stronger flavor than...
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Choy Sum

Chinese cabbage with small edible flowers
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Chrysanthemum Leaves

A special variety of chrysanthemum popular for culinary purposes, these leaves come from the plant also known...
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Obviously cucumbers are popular not just in many Asian cuisines, but in lots of Western cooking too!...
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The azuki bean is usually sweetened to be used in Asian desserts such as taiyaki or mooncakes
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Chinese Okra

Despite the name, Chinese okra is unrelated to the plant known as okra in the US. You...
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Agar Agar

A gelatinous setting agent used widely in Asian desserts
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