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

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Monaka is a type of wagashi, a family of Japanese confections traditionally served with tea. While wagashi...
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Monosodium Glutamate

More commonly known by its abbreviation MSG, monosodium glutamate is a naturally-occurring salt found in many foods,...
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Mung Beans

Also called green lentils, mung beans are common across the whole Asian continent and have been for...
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You’ve probably had it, and you certainly love it. Naan is a type of flatbread found in...
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Naganegi (Japanese Leek) 

Despite translating roughly to “Japanese leek,” naganegi aren’t a one-to-one comparison to European leeks. Rather, they’re culinarily...
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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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A traditional Japanese food made from fermented soybeans.
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Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...
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When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...
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Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...
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A simple Japanese dish where hot green tea is poured over rice
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Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...
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