Asian Vocabulary

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Across
  1. 2. Preserved, fermented vegetables.
  2. 5. A large, white radish with a mild flavor.
  3. 6. A condiment made from fruit, sugar, spices, and vinegar.
  4. 8. Bit-sized dishes eaten at tea or between courses of a banquet.
  5. 10. Seaweed wrapper.
Down
  1. 1. A thick, sweet and salty paste made with fermented soy, chiles, vinegar, and garlic.
  2. 3. A dish a vegetables, legumes, and meat in a hot, seasoned sauce.
  3. 4. Fish and shellfish served raw with condiments.
  4. 7. A rounded, clay, charcoal-burning oven.
  5. 8. A mixture or puree of legumes, onions, chiles, and tomatoes.
  6. 9. Vinegar-dressed rice that is combined with sashimi or rolled in nori.