Asian Food Dictionary
A living multilingual index of what we call our foods
The Asian Food Dictionary is a culinary and language resource for those of us in the diasporas. Ever had trouble following grandma's recipe? Or looking for the right ingredient at the supermarket? We're here to help.
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Our dictionary is a living document. We are constantly adding new sources to our research, and hope to expand our geographic and linguistic reach over time. More information about us.
New entries every 1-2 weeks!
Latest updates:
- Photo description:
- Photo description: Three photos showing a long, dark-green gourd with quite prominent ridges. The inside is white like the inside of a cucumber, but with more prominent thin seeds.
- Photo description: Looks like beige-yellow egg noodles from afar, but when you zoom in, this beancurd noodle is softer, a bit thicker than you'd expect, and has a texture of evenly spaced bump points throughout.
- Photo description: Beige-yellow dried knots of tofu (there's a knot in the middle and two short ends poke out) with a wrinkled, organic texture.
- Photo description: Six photos. The first three show a leafy green with more prominent thin stalks and coriander-like (sharper, more jagged) leaves. The last three show a leafy green fanning out from a common bottom that has circular-edged leaves.
- Photo description: Two photos of a number of rotund wrinkled brown date-like fruits.
- Photo description: A beige yellow sheet that's been folded a few times. The sheets are probably 1mm or less in thickness, and there are uneven wrinkles big and small on the surface. The way it's sticking up in small areas suggests that it's dried into a rigid form.
- Photo description: Four discrete beige yellow sticks of different length and curvature. The surface is very wrinkled and some parts are bunched up/folded into itself. The way the sticks are holding their shape suggests that it is rigid.
