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

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

Oroshigane is a specialty Japanese food grater. It’s used often for wasabi, daikon, horseradish, mountain yam, and ginger, among other ingredients.

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

Sweet, salty sauce made from oysters used in Chinese cuisine

Sweet, salty sauce made from oysters used in Chinese cuisine