A mountain yam, one of several types of edible tubers used in Japanese cooking. It has snowy white flesh which when grated develops a sticky, viscous texture not unlike lightly cooked egg white. It is said to be an excellent digestive. It can sometimes be purchased from Japanese specialty-food suppliers.

A Japanese-style horseradish paste. It looks innocent enough but the pea-green condiment is volatile. Powdered wasabi must be reconstituted to a thick paste with water or sake, but it's also available in a squeeze-it-on plastic tube.

Small, brown skinned bulbs with crisp white flesh. Canned are readily available. (they are also quite delicious eaten raw, chilled on ice, or in lightly salted water).

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.

Thin egg wrappers for dumplings. Sold fresh or frozen in packs. Well-wrap skins may be stored in the refrigerator for a few days, or in the freezer indefinitely.