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

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Sengiri Cabbage

Thinly cut cabbage that is a common side dish in Japanese cuisine.
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Also known as the Japanese mountain yam, yamaimo is a relative of taro that’s used for its...
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The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...
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In season during the fall, persimmon, or kaki, are fruit that are native to Asia, and enjoyed...
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Also spelled “napa,” these are a common type of Chinese cabbage frequently found throughout East Asian cuisine.
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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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Green Mango

The unripened flesh of the mango is often used in salads and used in India, Malaysia and...
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Ginseng Root

Ginseng root has long been prized in Asia for its medicinal properties.
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Longan Fruit

Longan is a tropical fruit native to Southern Asia.
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Gai Lan

A Chinese leafy green, also known as Chinese broccoli
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Ginger is a common and versatile ingredient in Asian cooking
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