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Terms to Know in an Asian Restaurant
A visit to an Asian restaurant is bound to delight your taste buds with an impressive menu, fantastic spices and memorable dishes. Asian food encompasses far more than just Chinese or Indian, but food from Mongolia, Pakistan, Japan, Korea and much more. Here are some terms that might show up at an Asian restaurant.
Curry Paste – Many different Asian cuisines feature curry paste which is made from red chilies, turmeric or green chilies along with a variety of spices. Thai and Indian menus will nearly always offer a curry.
Turmeric – Turmeric is a yellow spice that is related to a ginger root and has a bitter taste. Turmeric is used in curries, Indian rice and some Thai recipes.
Wasabi – Wasabi is a paste often served with Japanese sushi which has a pungent taste and is sometimes called the Asian horseradish.
Hotpot – The hotpot is one of the good things the invading Mongolians brought to the Chinese many centuries ago. A hotpot is a pan or pot of simmering broth that people dining dip very thin strips of meat such as beef or lamb into to be cooked and eaten.
Saffron – Saffron is known by its vibrant gold color, delicious fragrance and flavor but mostly for its very high price tag. The saffron spice is actually the stigma of a saffron flower which must by laboriously picked by hand and is used in Indian and Pakistani meals.
Kim Chi – With most Korean cuisine meals you will receive a side of Kim –Chi which is pickled vegetables that become like a relish.
Lychee – Asian desserts often feature exotic tropical fruits such as the lychee which has a deliciously sweet white flesh that is perfect with ice cream.