An unusual double leaf that imparts a distinct lemon fragrance to many Southeast Asian dishes, particularly soups and curries from Thailand . It is available fresh or frozen from Asian specialty stores. The central rib should be trimmed away if the leaf is to be finely shredded as an edible garnish.

Ground fish formed into a thick paste, then steamed in small log shapes whose upper surfaces are characteristically painted with bright pink or yellow food dye. Sliced, it decorates many Japanese soups and hot-pot dishes. Find it in the refrigerator of Japanese food stores.

A spinach like vegetable that grows in watery habitats in Southeast Asian countries. It has triangular deep green leaves and long, hollow stems. Known as kangkong in Malaysia and Indonesia , oong choy in China , and pak bung in Thailand , it is sold where fresh Asian vegetables are marketed. Use like spinach, which you can substitute in any recipe.

Fine flakes of dried bonito fish which resemble wood shavings. Intensively flavored katsuobushi is an essential ingredient in Japanese stocks. Make sure it kept completely dry in storage.

An enormous, tangled kelp that imparts an incomparable "of the sea" flavor to Japanese stocks and sauces. Japanese fisherman harvest thousands of miles of it annually to dry for use in the kitchen. It is usually sold in 4 inch squares, in a pack of 6 or so pieces. Rinse surface salt before using. Store dry.