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

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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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Agar Agar

A gelatinous setting agent used widely in Asian desserts
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Sweet azuki bean paste used in various Asian desserts
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Bamboo Shoots

The young growth on a bamboo plant that is used in soups and stir-fries
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There’s a reason basil is so popular, and that’s simply because it adds so much flavor to...
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Bok Choy

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking
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Banana Leaf

The leaves of the banana plant have many uses in tropical Asian countries.
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Baby Corn

Baby corn are attractive, instantly edible little ears of corn commonly found in salads and stir-fry dishes.
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Bottle Gourd

Also known as Opo Squash. Around the world, bottle gourds have numerous uses — culinarily and otherwise....
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Bamboo Grass

One of the most popular sansai vegetables (mountain vegetables), bamboo grass is the young shoot of the...
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Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were...
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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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