- Dal
- A lentil stew seen, in some form or another, throughout and beyond the Indian subcontinent.
- Garam Masala
- A spice blend used in cooking seen throughout the Indian subcontinent.
- Ghee
- Clarified butter, a processed version of butter which removes milk solids to leave a fat used for cooking at a higher temperature than butter could manage.
- Juk
- A rice porridge seen throughout Asia in different forms, from juk to congee and everything in between.
- Kimchi
- Spicy pickled cabbage used as both condiment and ingredient in Korean cooking seen at most every meal.
- Mul-naengmyeon
- Cold buckwheat noodles served in a slushy broth made from the juice of a type of kimchi.
- Okonomiyaki
- A savory pancake from Japan built from cabbage and batter and used as a palette for a variety of ingredients.
- Sichuan dry-fried string beans
- String beans dry fried (i.e: without a batter) in oil with a spicy blend of birds-eye peppers, Sichuan peppercorns, garlic, and ginger.
- Tamago kake gohan
- A simple dish of egg and soy sauce stirred into hot rice.