A fernlike indigenous Japanese vegetable, also known as ¡°mountain vegetable¡±. When cooked, it has a slightly bitter flavor and a pleasing tender texture. Young radish or beet greens are good substitute.

It is a mildly hot and aromatic seed (also known as Japanese prickly ash). It is the main ingredient in Japanese seven-spice chili mix, and tastes similar to Chinese Sichuan pepper, which may be used as a substitute.

Dark green in color, these thin long leaves are used for their special fragrance. Desserts made with coconut milk will not taste the same without these aromatic leaves.

An extract of sesame seeds. Its aromatic and nutty taste does wonders for many stir-fried dishes, but it's strongly flavored, so do not overdo it! Add it also to oil when deep-frying - 2 teaspoons per cup.

A thick paste of ground roasted sesame seeds. It resembles unsalted peanut butter, which can be substituted, and is sold in health food and Asian stores.

Sesame seeds are found in stores other than those selling Chinese supplies; for instance, in places where Greek and Turkish foodstuffs are sold.

or Shichimi togarashi, is a blend of ground chili and other seasonings, including mustard, sansho and black sesame seeds.

Shiso leaves are large, flat green leaves that have a flavor similar to basil, mint and spearmint. Fresh basil, or a mix of fresh basil and spearmint are the closest substitutes.

Small peeled shrimp that are sun-dried to preserve and intensify their flavor. The best will be a bright peach-red color. Store in a covered container in the refrigerator to maximize freshness.

A smooth, strongly pungent, fermented shrimp paste used as a seasoning to accentuate other flavors. The Chinese version is a soft, sauce-like paste of a pink-gray color. It is known as mam ruoc in Vietnam and kapi in Thailand . Sold in jars, it should be kept tightly sealed, in the refrigerator. This differs from the harder, compacted shrimp paste known as Blacan .

Cabbage, eggplant, and a radish that have been preserved in brine with chili and usually garlic. This makes a strongly flavored pickle used as a between-meals snack, a condiment, and a seasoning. Sold in jars or cans (transfer to a glass container once opened), it should be refrigerated in hot weather.

A type of white substance obtained by burning and grinding cockle shells until fine. It is normally eaten with betel leaves.

A salty, thin sauce produced from fermented distilled soybeans, used by Chinese cooks as a dip, condiment, and seasoning. Dark soy is less salty and gives color to a dish; light soy is clear, salty and the one most commonly used. Sodium reduction has been taken into consideration, and now the Japanese tamari and other low-sodium soy sauces are available.

Chinese cooks use seasoning sauces processed from salt-fermented soybeans. There are up to a dozen different types of soybean paste seasoned with chili, garlic, and spices to provide variations of flavor and pungency. Store bean pastes in the refrigerator in hot weather. Pour a film of vegetable oil over the surface of the paste to prevent its deterioration.

A popular seasoning in Chinese cooking, this spice resembles an eight-pointed star and is usually broken into 'sections' or 'pieces' before being used in cooking. Only available as a rule from Chinese or oriental provision stores, but try larger spice manufacturers too.

Known as buap liam in Thai, it is an oblong, pointed dark green gourd which has sharp longitudinal ridges. It is also known as four-angled loofah.

A young onion with a immature bulb. The round, hollow leaves and unformed bulk have a mild flavor and is used for garnishing and flavoring.

Indigenous to Malaysia , these strong smelling beans are oval in shape and light green in colour. The best beans are said to be found are known as petai paddy. The beans have medicinal value and are used as a cure for diabetes. They are known to have a diuretic effect when taken. They can be eaten raw or cooked in sambal tumis and curry.

Chunks of light-amber-colored sugar that are used as a sweetener by Chinese cooks. Sold in Chinese stores, it keeps for years in an airtight container. Crumble by smashing with the side of a cleaver before using.

The leaves are dark green, smooth and egg-shaped with a pointed tip. They are valued for their sweet aroma and fragrance, and commonly used in Thai, Malaysian and Vietnamese cooking.