Japanese name for fresh soybeans.

Raw vegetables with a dipping sauce, usually served as an appetizer.

A syrup consisting of glucose and fructose, made by inverting or breaking down sucrose into these two components. It's done by heating a sugar syrup with a small amount of acid (e.g. lemon juice) added. It's less likely to crystallize and produces a smoother product than regular sugar, due to its finer crystal structure. It's often used in candy making, cake decorating, and baking.

A hard, dry, aged cheese with a granular texture, made from partially skimmed cow's milk. The original Italian version is called Parmigiano-Reggiano, produced in the areas of Parma, Bologna, Mantua, or Modena. It's often aged 2 years or more, and has a hard, pale-yellow rind and a beige colored interior, with a rich and sharp flavor. Parmesans are most often used for grating.