Often known by its Japanese name, daikon, it is used across Asia in stewed dishes and in salads and garnishes. It is a large white root, and when finely grated with fresh red chilli, it produces a rosy red puree that in Japanese is called momiji oroshi. Also known as: mooli (Indian), loh-bak (Chinese), white radish.

An orange fruit encased in a paper thin blossom that looks like a Chinese lantern. They taste sweet and tangy and are a popular garnish for desserts. Also known as: Physalis.

Crisp with a slightly nutty bitterness. Choose shoots that are smaller in size and firm in texture. They are soft and firm in texture and can be sliced into stir fries and soups as well as curries. Popular in Chinese as well as Thai cooking.

Popular in China and Japan for their red colour which signifies good fortune. They are a staple in sweet dishes.

They are high in protein and when boiled, mashed and sweetened are known as An in Japan. Also known as: Aduki, azuki, red beans.

A very expensive mollusc with a firm texture and delicate flavour, that is mostly found in the waters off the coast of California.

You can buy it fresh, canned or dry. If using canned, cut it into very thin slices and add at the very end of cooking as it needs very little time to cook. Dried abalone needs much soaking and preparation, so it is often preferable to buy canned. Also known as: Sea ears, bow yu (Chinese), awabi (Japanese), hoy knong thaleh (Thai).