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

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Starts with O

Oyster sauce

Sweet, salty sauce made from oysters used in Chinese cuisine
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Otoshibuta is a wooden drop-lid that fits just inside the sides of a straight-sided pot.
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A small food grater, commonly used to grate wasabi root or daikon radish.
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Short for “ogonori,” this is a seaweed found in Filipino, Japanese, Korean, and especially Hawaiian cuisine.
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A simple Japanese dish where hot green tea is poured over rice
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