Aioli

Garlic mayonnaise originating in Provence in southern France

Balsamic Vinegar

Trebbiano grape vinegar aged in barrels of varying size and kinds of wood; pungent and dark in color

Basil

Member of the mint family with a pungent flavor described as a cross between licorice and cloves

Beurre Blanc

"White Butter," a classic French reduction of wine, vinegar and shallots; white chunks of cold butter whisked until thick and smooth, with heavy cream often added to stabilize sauce

Bok Choy

Chinese cabbage

Bouillabaisse

A celebrated seafood stew originating in Provence, an assortment of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs; traditionally ladled over thick slices of French bread

Choi Sum

Chinese broccoli, similar to bok choy

Fennel

Aromatic plant with pale green celery-like stems, bright green feathery foliage, and a sweeter and more delicate flavor than anise; sometimes referred to as "sweet anise"

Fish Sauce

Condiment or flavoring made from various mixtures of liquids from salted, fermented fish; popular throughout Southeast Asia

Furikake

Japanee blend of dried seasonings including tuna flakes, ground sesame seeds, crumbled seaweed and salt

Hawaiian Chili Pepper

Small, red-orange pepper used as a lively seasoning

Kaffir Lime

Small, pear-shaped citrus fruit - bright yellow-green, bumpy and wrinkled - grown in Southeast Asia and Hawaii; glossy green leaves used in cooking give off intense, floral-lemon fragrance

Kalua Pig

Hawaiian whole-roasted pig, traditionally slow-baked in an earthen pit oven, covered with hot coals or kiawe wood and banana or ti leaves

Katsu

Breaded in Japanese panko crumbs and crispy fried

Konbu

Dried seaweed

Kosher Salt

Pure refined rock salt used for pickling because it contains no magnesium carbonate and thus does not cloud brine solutions

Limu

Branch-like seaweed found in Hawaiian waters

Lumpia

Wrappers for Filiino egg rolls or spring rolls, about eight inches square; made of flour or cornstarch, eggs and water

Mirepoix

Mixture of diced carrots, onions, celery and herbs sauteed in butter, sometimes including ham or bacon; used to season sauces, soups and stews and as a bed on which to braise meats or fish

Miso

Thick paste of salted and fermented soybeans and rice or barley; includes white miso - sweet and fine-textured and used for soups, dressings and grilled foods - and the saltier red miso, also good in soups

Nage

Flavored broth

Nori

Dried, thin sheets of black-green seaweed, frequently used in Japanese cooking, often for wrapping sushi; used as seasoning or a garnish when finely cut

Ogo

Seaweed (Japanese)

Panko

Crispy, Japanese-style bread crumbs

Poke

Cubed raw fish made with onions and seaweed, ususally served as an appetizer or in salads

Portuguese Sausage

Pork sausage heavily-spiced with red pepper

Ragout

Thick, rich, well-seasoned stew, usually containing meat, poultry or fish; made with or without vegetables

Remoulade

Classic French sauce combining mayonnaise (usually homemade), mustard, capers, chopped gherkins, herbs and anchovies; served chilled with cold meats, fish or shellfish

Saffron

Yellow-orange stigmas from a small, purple crocus; the world's most expensive spice, used primarily to flavor and tint food

Sashimi

Thinly-sliced raw fish

Shichimi

Mixture of sansho (mildy hot japanese seasoning from the berries of the prickly ash tree), orange peel, poppy seeds, white and black sesame seeds, chili pepper and seaweed; Japanese for "seven spices" or "seven flavors"

Shiitake

Dark brown mushroom with a full-bodied, bosky flavor, originating in Japan and Korea, averaging three to six inches in diameter

Shiso

Aromatic green, jagged-edged leaf of the perilla (beefsteak) plant related to mint and basil; often served with sushi

Star Anise

Licorice-flavored, distinctively shaped pod with eight points

Truffle

Fungus with an earthly, garlicky aroma and flavor; grows three to 12 inches underground, near the roots of trees, and is rooted out by specially trained dogs and pigs; nearly 70 known varieties worldwide

Wakame

Thin seaweed used primarily in soups and salads

Wasabi

Japanese horseradish made from the root of an Asian plant sometimes shredded as a garnish