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Asian street food consisting of a developing duck embryo boiled alive and eaten in the shell
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A Chinese delicacy made from edible bird's nests prized for its smooth texture and delicate flavor.
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A food product made of coagulated animal blood, used in various Asian cuisines.
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A delicacy popular in Japan, consisting of the fish served raw as sushi or perhaps fried. It may, if improperly prepared, contain considerably deadly levels of neurotoxins.
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Anchovies or other small fish marinated in vinegar.
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A Caribbean dish of chicken in brown sugar with vegetables.
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Alternative form of kabbelow (“kind of salted cod”) [(Scotland) A meal consisting of potato and cabbage mashed together.]
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An Okinawan stir-fry dish, generally of tofu combined with a vegetable, meat, or fish.
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A traditional Vietnamese dish of shrimp surimi grilled on a sugar-cane stick.
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(Singapore) mixed vegetables
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A Malaccan condiment made from fermented small shrimps or krill.
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A spicy Sichuanese noodle dish.
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A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.
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Chinese fermented black beans.
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A spiced fruit-based condiment with a sweet-and-sour flavour and a translucent orange appearance, served with duck and other dishes at Chinese-American restaurants.
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A spicy Caribbean soup resembling bouillon, made with fish, ground yam, pumpkin, cassava, and potatoes.
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A Chinese omelette dish usually made with meat and vegetables.
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A form of narezushi made with nigorobuna (or sometimes other carp), packed in salt and rice and aged for several years.
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A dry Japanese condiment for rice; a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.
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A Korean soup made from beef, daikon, onions, etc.
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(Asia) Roasted chestnuts.
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Ginger, garlic, and scallion(s), regarded as a holy trinity of ingredients in Asian cooking.
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Alternative form of kimchi [A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.]
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A Korean dish of deep-fried sweet potato tossed in a syrup
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A traditional Javanese dish of unripe jackfruit spiced and stewed with palm sugar and coconut milk.
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A dish of poached chicken and seasoned rice, served with chili sauce and usually cucumber garnishes; a national dish of Singapore.
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A thick, pungent, dark, sweet and salty sauce made from soy, garlic and chili, used in Chinese cooking.
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A Hawaiian dish of grilled chicken basted with a sweet sauce.
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A spicy Nigerian dish made from a goat's head.
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A Korean dish made of sweet-potato dangmyeon cellophane noodles, vegetables and other ingredients.
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A Korean condiment made from salted fermented seafood.
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A Korean dish of noodles with a sauce made from black beans.
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A spicy Korean soup with noodles and seafood.
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Any of various processed seafood products made from surimi, in which whitefish is pureed, formed into loaves, and steamed until firm.
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Dried shavings of calabash used in Japanese cuisine.
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Dried salted mullet roe, a Japanese delicacy.
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A type of Indonesian prawn crackers.
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A spicy southern Thai dish made with meat and curry paste.
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(Philippines) salted / pickled Chinese mustard greens (Brassica juncea)
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A raw fish salad in Fijian cuisine.
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A historical Chinese dish consisting of finely cut strips of raw fish or meat.
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a kind of Sichuan dish of chicken/pork/etc and peanuts, chiles etc
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A Laotian or Thai spicy salad with ground, chopped, or minced meat and vegetables.
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Tuna meat, eaten raw as sushi or sashimi.
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Alternative spelling of mapo doufu [A Chinese dish from Sichuan province consisting of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef.]
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A Guyanese stew of meat, fish, and dumplings with coconut and vegetables.
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An Americanized version of a certain Cantonese dish, usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables such as snow peas, bamboo shoots, water chestnuts and Chinese cabbage.
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Alternative form of moo shu [A dish of northern Chinese origin and staple of American Chinese cuisine, consisting mainly of egg, vegetables, and a meat such as pork.]
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A Japanese dish consisting of thinly sliced uncooked vegetables and meat or seafood, marinated in rice vinegar.
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Japanese dried infant sardines, used in snacks and as seasoning for soup stocks and other foods.
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salt derived from bittern, a powdered form also used in making tofu
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A fish sauce used in Vietnamese cookery.
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Alternative form of nuoc mam [A fish sauce used in Vietnamese cookery.]
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(Singapore) A kind of oily, flavourful rice prepared with fat, stock, ginger, garlic, and pandan leaves.
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A food made from soybean pulp; a by-product of soy milk production.
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(Philippines) the Chinese cabbage (either napa cabbage or bok choy)
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Alternative form of poke salad (“food made from diced raw fish”) [A food made from diced raw fish, seasoning, diced fruit and vegetables, and sometimes rice.]
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A sour citrus-based sauce usually made from the juice of the 橙 (daidai), an Asian variety of bitter orange.
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A light, deep-fried snack made from shrimp and starch, popular in East Asian cuisine.
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An appetizer, in American Chinese or Hawaiian cuisine.
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Alternative form of rojak. [(cuisine) A traditional Malaysian and Indonesian salad of mixed raw fruits and vegetables served with a sauce.]
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A mock-Polynesian hors d'oeuvre, usually made from water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.
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(India, cooking) The Chinese silver pomfret, Pampus chinensis.
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A Hawaiian noodle soup garnished with green onions.
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a Korean soup consisting of a young chicken filled with rice, garlic, scallion and spiced with ginseng.
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A poultry, fish, or vegetable appetizer made with the satsivi sauce.
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(cooking) soup made with sauerkraut as its main ingredient, popular in Slovakia particularly to welcome the New Year
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A type of Japanese eggplant pickle.
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A spicy Ghanaian sauce made with seafood, tomatoes, garlic, peppers, and spices.
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Alternative form of sriracha [A Thai-style hot sauce, typically made from sun-ripened chili peppers, vinegar, garlic, sugar and salt.]
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Thin, white noodles usually served cold with sauce for dipping.
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A Chinese-style dish of fried rice with prawns, pork, chicken, peas, scallions, egg yolk, and/or other ingredients.
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A soup made with ingredients that are only in season for a short period during spring, often including asparagus.
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A thick, spicy Korean paste made from doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.
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A traditional Japanese salad of vegetables dressed with vinegar.
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A Japanese food made from salted cod or pollack roe (originally cod, but now mostly pollack).
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Crunchy pieces of deep-fried flour batter used in Japanese cuisine.
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A very spicy Bangladeshi curry, hotter than vindaloo.
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A Peruvian dish of raw fish, similar to sashimi and carpaccio, in a spicy sauce.
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A Thai soup flavoured with fish sauce, lemongrass, lime juice, and chillies.
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A savoury Chinese dim sum dish made with radish and usually pan-fried.
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(Chinese cuisine) A style of seafood preparation in which the meat is deep-fried with garlic, ginger, scallions, chili, and black bean.
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A dish composed of a large fried patty made of ground chicken, Chinese sausage, pork fat and swallow's nest, wrapped in crispy chicken skin, served on a bed of shredded lettuce, and covered in chicken gravy (preferentially spelled "war siu gai" or "war sui gai").
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A spicy sauce from Hong Kong, made from roughly chopped dried seafood, chili peppers, onions, and garlic.
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A Chaozhou-style raw fish salad.
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A form of Japanese condiment
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