We’re Hiring!  Join our Team.  Learn More>>


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

Filter by Category
Starts with O


Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...
Read More

Oyster sauce

Sweet, salty sauce made from oysters used in Chinese cuisine
Read More


Otoshibuta is a wooden drop-lid that fits just inside the sides of a straight-sided pot.
Read More


A small food grater, commonly used to grate wasabi root or daikon radish.
Read More


Short for “ogonori,” this is a seaweed found in Filipino, Japanese, Korean, and especially Hawaiian cuisine.
Read More


A simple Japanese dish where hot green tea is poured over rice
Read More