Ssam jang - soybean paste used in Korean cooking. Usually mixes in chili peppers for nice spicy bite!
Kimchi- a Korean pickled dish made of veggies and varied seasonings. Beware of the after-burb.
Sriracha Sauce- a Thai chili hot sauce found in many Asian restaurants. Great on non-Asian foods like pizza, eggs, pretty much anything. It contains chili peppers, vinegar, garlic, sugar and salt.
Hoisin Sauce- a Chinese dipping sauce made of water, sugar, soybeans, white distilled vinegar, rice, wheat flour, garlic, and red chili peppers. Traditionally Hoisin sauce is made of sweet potato. The literal meaning is "seafood" but it doesn't contain fish.
Sashimi raw fish served chilled, sliced, and arranged without rice.
Fugu Blowfish. Toxic if improperly prepared. (Japanese term)
Ceviche: is a hugely popular dish in South America. The basic ingredient is raw fish, cut into bite-size pieces and marinated in the juice of an acidic fruit (usually lime), salt, and seasonings (usually chile peppers). The citric acid in the juice changes the texture of the fish, without changing its “raw” taste. Ceviche is an old tradition in South America, dating back to the earliest inhabitants. The Incas preserved their fish with fruit juice, salt and chile peppers, and later the Spanish conquerors introduced the now essential limes. Check out this website for ingredients.
