Category
page 1Asian cuisine
cooking banana
banana cultivars commonly used in cooking
teriyaki
Teriyaki () is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, the technique was adapted for use in fast food meals in Seattle.
fried rice
cooked rice stir-fried with eggs and other ingredients
Asian cuisine
culinary traditions of Asia

mämmi
thumb|250px|Mämmi with cream and sugar
chrysanthemum tea
beverage made by infusing dried flowers of chrysanthemum
cow's trotters
cow's feet, used as food
Asian supermarket
grocery store in Western countries that stocks items imported from Asia
×Citrofortunella
thumb|Citrofortunella varieties (left to right): Jiangsu kumquat, calamansi, limequat, mandarinquat
Citrofortunella are a large group of commercial hybrids that cross the kumquat with other citrus. In the system of citrus taxonomy established by Swingle, kumquats were placed in a different genus, Fortunella, from Citrus, which included citron, mandarin orange, pomelo and papedas. The result of genetic crosses between kumquats and these other citrus would then be intergeneric hybrids, so a novel genus name was coined for them in 1975, by compounding the names of the contributing genera to form
list of Asian cuisines
Wikimedia list article