Found 89 results.
Okarajp-ro
Byproduct of tofu production
Bran from the rice kernel
type of baked product
hard outer layers of cereal grain
powder made from the grinding of wheat used for human consumption
powder made from the grinding of wheat used for human consumption
hard outer layers of cereal grain
hard outer layers of cereal grain
breakfast cereal by Kellogg
cereal consisting of small toasted flakes of wheat or oat bran
reproductive part that germinates to grow into a plant
Protein isolated from the soybean
Oil extracted from the hard outer brown layer of rice
Hard-boiled egg cooked in soy sauce
beverage made from soybeans
Protein isolated from the soybean
sweetened aromatic soy sauce, originating from Java island
Koikuchi shoyujp-ro
Dark soy sauce
Usukuchi shoyujp-ro
Light-colored and flavored soy sauce
Extract of soybeans used as emulsifier and stabilizer
Saishikomi shoyujp-ro
Double-brewed Japanese soy sauce
Rice which has had the brownish hull polished off, leaving a white-colored grain.
cereal grain that contains the germ, endosperm, and bran
Barley processed to remove hull and bran
Tarejp-ro
Dipping sauce in Japanese cuisine
egg-based dish from Taiwan
Japanese meals based on a rice bowl
Manufactured protein product, made from vegetable sources
Nokdu-mukkr-ro
Korean muk made from mung bean starch
Asian stir fried noodle dish
Bak kut tehhbl
Malaysian-Singapore dish of pork rib in broth
liquid seasoning
Satōjōyujp-ro
Japanese sweetened soy sauce
breakfast cereal made by Kellogg's
brand of cereal by General Mills
whole grain wheat flakes breakfast cereal
powder which is made by grinding cereal grains
Rice with brownish hull intact
Rice varieties with dark purple or black hulls
fine wheat flour
food
Japanese alcoholic beverage derived from rice
claim by a manufacturer of food products
Red variety of rice grown in India and Southeast Asia
Individual serving pastry designed to reheat in electric toaster
Hulled kernels of various cereal grains
Kitsune udonjp-ro
Kind of Japanese noodle
Kind of Japanese noodle
Kind of Japanese noodle
Mild sauce used in Chinese-American cuisine
Japanese marinade
Japanese marinade
Chinese "red-braised" cooking technique
Yangnyeom ganjangkr-ro
Korean seasoned soy sauce, used for dipping or flavoring dishes
Cho ganjangkr-ro
Korean sauce of soy sauce and vinegar
Aradakijp-ro
Japanese cooking technique for fish simmered in sweet soy-based sauce
Fukujinzukejp-ro
vegetables including daikon, eggplant, lotus root and cucumber finely chopped and pickled in a base flavored with soy sauce
Chinese and Taiwanese dish of chicken in soy sauce, sesame oil, and rice wine
Shogayakijp-ro
Japanese dish of pork in a ginger soy sauce
Filipino dish composed of chicken/pork cooked in soy sauce and vinegar
Jjang achikr-ro
Korean term for vegetables pickled in soy sauce
dish from Wuhan, often sold in street carts, containing soy sauce, sesame paste, pickled vegetables, garlic chives, chili oil, and noodles, without soup
Shiro shoyujp-ro
Japanese soy sauce with more wheat
Chinese-Peruvian dish of fried rice
Chinese kind of food
Chinese snack originating from Australia
Japanese simmered dish
condiments used in Filipino cuisine
Pancitfil
Large group of Filipino noodle dishes
culinary traditions of Indonesia
Culinary traditions of Vietnam
culinary styles of Vietnam
manufactured, non-dairy beverage made from a plant extract for flavoring and aroma
manufactured, non-dairy beverage made from a plant extract for flavoring and aroma
Liquid, creaming or semi-solid food served on or used in preparing other foods
Ear of the domestic swine
species of plant in the Fabaceae family
Yogurt alternative made with soybeans
Jjimkr-ro
Korean term for foods simmered in soy sauce broth, or steamed
Abura sobajp-ro
Japanese dish of noodles with soy sauce and pork
shouyu (soy sauce) dango
soy-based food used as a protein source
Yudofujp
soy-based food used as a protein source
topical skin product that helps protect against sunburn