Miso a traditional japanese seasoning paste of fermented rice, barley and/or soybeans with salt and the fungus kojikin which produces beneficial microorganism cultures. high in protein and rich in vitamins and minerals, miso was key to survival in feudal japan.
Dangmyeon Noodles a kind of korean noodle made from sweet potato starch, they are commonly stir-fried in a sugar-soy sauce with beef.
Togarashi the word for "pepper" in japanese and the name for a condiment consisting of ground chili peppers, sesame seeds and dehydrated orange peel.
Kokum the outer cover fruit of the garcinia indica plant after it has been sun dried. it is commonly used in curries to impart a tart flavor and reddish color.
Daal a broad term that refers to legumes, usually lentils, peas or beans, that are cooked down in spices. it is commonly eaten with rice or bread.
Labneh a type of strained yogurt common in middle eastern cuisine. it is often flavored with herbs and olive oil.
Ssam literally meaning "wrapped" - a korean dish in which leafy vegetables are wrapped around a meat filling and topped with assorted condiments.
Shiso also known as perilla, an asian herb belonging to the mint family. commonly used in korean and japanese cuisine, other varieties are also used throughout southeast asia.
Hoisin Sauce dipping sauce of chinese origin. the word hoisin is a romanization of the chinese word for seafood. despite the literal meaning, hoisin sauce does not contain seafood, nor is it typically used with it! especially popular in cantonese cuisine, it is traditionally made using toasted mashed soy beans. contains soy, wheat and sugar.
Tamarind a pod-shaped tropical fruit that is commonly used in its dried or in a preserved pulp. it provides a pleasant sourness in cuisines throughout india, southeast asia & latin america. it's name is derived from the arabic tamr-hindi, literally meaning "date of india."
Lemongrass a type of grass with a thick fibrous stalk that is common in southeast asia. consisting of several layers of thick leaves, only the innermost core is used. a common ingredient in thai and vietnamese cooking, it imparts a light citrus flavor.
Kofta a general term in middle eastern cuisine to describe meatballs of minced meat (usually beef or lamb) served with a spiced gravy. in india vegetable varieties are popular as well.
Miso Butterfish a dish in japanese and hawaiin cuisine in which fish is marinated in a miso-based marinade before cooking.
Mirin a type of japanese rice wine similar to sake. it's high sugar content provides sweetness in marinades and sauces.
Dashi a japanese broth made most commonly by steeping kombu (a type of kelp) and katsuobushi (flakes of dried and fermented fish) inwater. it is the base for several japanese soups including miso soup and provides sing toasted mashed soy beans. contains soy, wheat and sugar.
Ras El Hanout spice mix from north africa. the name is arabic for "head of the shop" and implies a mixture of the best spices . sometimes rubbed on meat or stirred into rice.