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

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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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Red Kidney Bean

Although there are many different types of kidney beans such as the white cannellini, the first kind...
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Common in cuisines from the eastern Mediterranean to South Asia plus certain cuisines in the Americas, cumin...
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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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Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...
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Jasmine Rice

Sometimes confused for basmati, jasmine rice is a long grain rice most common in Southeast Asian cooking.
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One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...
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Furikake is a dried seasoning of crumbled, chopped, and powdered ingredients used as a topping for pretty...
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If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...
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Black Vinegar

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...
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Just like it sounds, the term adobo is Spanish in origin, even if the cooking method is...
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