WHAT IT ALL MEANS

Thin sushi rolls cut into perfect bite-sized pieces.

Fat sushi rolls cut into perfect bite-sized pieces.

Inside out sushi roll (rice on the outside).

Hand-formed bite size sushi.

Shrimp and pork dumpling wrapped in a tapioca starch wrapper.

Steamed light fluffy wheat flour bun.

Wheat wrapper dumpling, part fried part steamed, filled with deliciousness.

Steamed glutinous rice pounded to a paste.

Traditional Thai dish of wok fried rice noodles, served dry.

Member of the tuna family, white rich flesh with a buttery texture.

A member of the tuna family, dried, smoked and shaved.

A seaweed that grows on the rocky coast of South East Asia.

Fermented soy beans.

A dried and smoked jalapeno chilli.

Also known as Japanese seven spice, this spice blend includes red chilli pepper, sansho pepper, hemp seeds and/or poppy seeds, sesame seeds, ginger, citrus peel, and nori seaweed.

Dehydrated and shredded chilli.

Eggs from the Flying Fish

A herb associated with Asian cuisine, a member of the mint family.

A mixture of sesame seeds, seaweeds, herbs, bonito flakes, and salt.

A citrus fruit from originating from East Asia. Mandarin and lemon flavour.

Seaweed with a deep umami flavour.

Traditional soy-based sauce used to coat fresh water eel.

A paste made from citrus peel, salt and chilli.

Decorative crispy rice balls.

A spice commonly used in Sichuan cuisine which can have a numbing effect on the tongue.

Honey-coated Japanese breadcrumb.

A mild-spiced Japanese curry.

A salty and acidic pickled ginger.

Fresh soy beans.

Sweet rice wine.

Sweet, sticky flavoured soy sauce.

A paste made from fresh chilli, garlic and salt.

Japanese green tea powder.

A blend of cinnamon, star anise, fennel seeds and cloves.

Cantonese sauce made from soybeans, wheat and rice with sugar, fennel, red chilli peppers, and garlic.

Asian fruit seed pod with a unique sweet and sour flavour.

Sour glutinous rice vinegar.

Spicy fermented Chinese cabbage.