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Some Foods Common to Both East and
West |
| Agar-agar: gelatin made from seaweed |
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Cucumbers (Japanese cucumbers are about the same length,
but half the thickness.Crispier, less watery, more tender, the skin is thinner and not as
bitter as the American variety. American cucumbers need to be peeled and seeded in order
to be used in Asian foodl recipes.) |
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| Azuki beans |  |
Eggplant (Japanese & Chinese eggplant
are thinner than the European/American eggplant) |
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| Bamboo shoots |  |
Fiddlehead ferns |  |
| Chinese cabbage |
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Ginko nuts |  |
| Chestnuts |
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Lotus root |  |
| Spinach |  |
Squash |  |
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