Asian cuisine

banana cultivars commonly used in cooking

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.

cooked rice stir-fried with eggs and other ingredients

culinary traditions of Asia

thumb|250px|Mämmi with cream and sugar

beverage made by infusing dried flowers of chrysanthemum

cow's feet, used as food

grocery store in Western countries that stocks items imported from Asia

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

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