All Ingredients

Shichimi togarashi is a mix of seven spices that's often sprinkled on soups and noodles.

Though shiitake mushrooms are now cultivated, they have the earthiness and flavor of wild mushrooms. They're large and meaty, and they work well in stir-fries, soups, and side dishes, or as a meat substitute. Dried shiitakes are excellent, and often preferable to fresh due to their more intense flavor. Soak them in water for about thirty minutes to reconstitute them, then use the water they soaked in to enhance your sauce.

Like matsutake mushrooms, these grow on trees. They're very tasty, with a peppery flavor. They're great in stir-fries.

These Japanese noodles are a form of konnyaku, a rubbery, gelatinous substance derived from devil's tongue yams. The noodles come in white or black versions; black is preferred for sukiyaki. Look for them in Japanese markets, either in cans or fresh in plastic bags in the refrigerated section. Drain and cook the noodles before using.

This Japanese chile is very sweet and mild with a grassy flavor. It's about two inches long.

The Japanese mostly use this pungent herb to flavor pickled plums. It comes in two colors: red and green.

This is sticky, though not as much as glutinous rice. It's a good choice if you're making sushi or rice pudding, and it also works pretty well in a risotto or paella. Brown short-grain rice isn't as sticky.

These rich cookies are loaded with butter.

These sweetened biscuits are traditionally split in half and topped with whipped cream and strawberries. You can buy them ready-made in stores, where they're often displayed near the strawberries, but they're easy to make from scratch. Don't confuse shortcake with shortbread, a rich butter cookie.

These cakes are made with butter or other solid fat, so they're richer and heavier than foam cakes. Examples include pound cakes and butter cakes.

Shortening can be made from either animal fat or vegetable oil. Crisco is a popular brand.

There are many different species of shrimp, but generally speaking, the larger the shrimp, the tastier. In the US and Britain, large shrimp are called prawns; in India, all shrimp are prawns. Bay shrimp are very small. You can buy shrimp raw (sometimes called green), or cooked. Don't buy cooked shrimp if you plan to serve it warm--they turns rubbery when reheated. Unopened canned shrimp can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it

These Indonesian chips are made with tapioca and different flavorings. Before serving them, you're supposed to fry them in hot oil for a few seconds until they expand and become crunchy. Look for them in Asian markets.

Look for this in Southeast Asian markets.

This crumbly British cow's milk blue cheese is very similar to Stilton, but it's dyed a yellowish orange.

These are large with purple stripes. They have thin skins and a subtle flavor.

These are large, green, sour olives that are usually marinated with herbs. They sometimes pitted and stuffed with pimento, garlic, or jalapeño pepper.

This is a juicy, crisp and somewhat tart apple. It doesn't hold its shape well when cooked, but it's great for eating out of hand.

has silver, not gold, flakes in it

This Japanese tofu is soft and creamy and it's the preferred tofu for shakes, dips, custards, puddings, and dressings. It's available either fresh in tubs or in aseptic packages that don't need refrigeration. When working with silken tofu, it's a good idea to make a dish ahead of time so as to allow the tofu to absorb other flavors. Don't freeze it.

These are thick, round rice noodles that are usually homemade.

This is a mixture of sugar and water that's brought to a boil and simmered for about five minutes so that the sugar dissolves and the mixture becomes syrupy. When it cools, it's used to make mixed drinks, liqueurs, baked goods, sorbets, sauces, and many other things. The thickness of the syrup depends upon the ratio of sugar to water used. Many simple syrup recipes call for equal parts sugar and water. For a thinner syrup, combine two parts water with one part sugar. Rock candy syrup, a heavy syrup used to make some liqueurs and mixed drinks, is made with two parts sugar and one part water.

This is the upper half of a leg of lamb, and it makes a tender, but bony roast. Many people ask the butcher to bone this cut, then either roll and tie it or butterfly it.

Skates are delicious, but many people are put off by their bizarre looks. Only the wings are edible. Like their shark relatives, skates have cartilage and tough, sandpapery skin. One way to loosen the skin is to poach them briefly in a mixture of three parts water, one part vinegar. After you peel off the skin, the wing can be further poached, or baked or fried.

Don't cook with the slaked lime found in hardware stores.

You can buy almonds already sliced, or do it yourself using a food processor fitted with a slicing disk. It's best to toast the sliced almonds before using them. Just spread them on a baking sheet and put them in a 350° oven until they're light brown, about five to ten minutes.

Sliced ham is moister than other kinds of ham, which makes it far more perishable. Store it in the refrigerator and use it within a few of days after buying it.

These large tomatoes are best for sandwiches and grilling. Varieties include the beefstake tomato and oxheart tomato. The red varieties tend to be more acidic than the yellow.

You can buy slivered almonds in the baking supplies section of most supermarkets. To sliver a blanched almond yourself, use a paring knife to cut it lengthwise into several small sticks.

This liqueur is made by steeping sloe berries in gin. Gordon's is a well-regarded brand.

This is bright orange and moderately crunchy.