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

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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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Agar Agar

A gelatinous setting agent used widely in Asian desserts
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Amazake means “sweet sake,” and while it is a relative of sake in a way, it’s not...
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Sweet azuki bean paste used in various Asian desserts
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Annatto Seed

A seed from the achiote tree primarily used for it's color.
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Asian Pear

Fruit native to Asia that is crisper than traditional pears
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Atka Mackeral

Also called hakke in Japanese, Atka mackerel are caught in the cold waters in the northern Pacific...
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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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Baby Corn

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

The young growth on a bamboo plant that is used in soups and stir-fries
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Banana Blossom

Common to Southeast Asian cuisine, the unopened blossoms are sold whole and used like a vegetable in...
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