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Banyan Menu Terms

Across
a sauce made of oil and eggs, usually flavored with garlic, from the Provence region of France; olive oil, egg yolk, garlic and saffron
a chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
dried smoked skipjack shavings
a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat
fermented red chili paste
Salty, dark Chinese sauce made with soy sauce and the taste of oysters and other flavoring agents
Japanese citrus fruit
chili pepper condiment consisting of 7 ingredients: Chili pepper, orange peel, dried nori, ginger, black sesame seeds, white sesame seeds, and sancho pepper
a smoother, creamier mayo containing MSG
Down
a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients
Imitation crab meat
a traditional Korean food made from pickled cabbage and spices
cereal grain that grows tall like corn, and it is used for a lot more than just sweetening.
thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean.
kewpie mayo (vegetable oil, egg yolk, vinegar, salt, MSG, spice) and Bulldog sauce (water, corn syrup, sugar, distilled vinegar, tomato paste, salt, rice starch, apple puree, yeast extract [contains soy] spices, prune paste, carrots, onions, lemon juice)
a thick, sweet and salty paste made with fermented soy, chiles, vinegar, and garlic (contains - gluten, soy, garlic, sesame)
Soybeans in Japan
Burt garlic oil