*Glossary

The term “mi goreng” means “fried noodles” in Indonesian. They come in different varieties such as regular Mi Goreng, Satay, Pedas, etc.

*Glossary

Kamaboko is a Japanese word for fish cake made from white fish, pounded into a paste, mixed with a starch and molded into a variety of shapes. They are quite decorative when sliced, each kind displaying a unique color pattern. It’s often used in ramen noodle soup for its delicate taste and texture, as well as display.

*Glossary

Hiyashi (cold) japanese noodles popular in summer.

Package example: Myojo Chukazanmai - Hiyashi Sesame Flavor

*Glossary

XO sauce popularity hits the Asian resturant scene first in Hong Kong’s pricier dinning estatblishment and was named after a popular brandy. It’s usually a combination of dried shrimp, dried scallops, garlic, and other seasonings. Its spicy flavor is used to enhance stir-fried meat, seafood, tofu and vegetable dishes. I remembered the flavor as a dipping sauce for Dim Sum, particularly for steamed Shrimp Dumpling (蝦餃 ha gao) wrapped in thin rice-flour skin.

Package example: Nissin - CQYD Bowl - XO Sauce Seafood

*Glossary

A “wafu” cuisine is a Japanese-style fusion of food influences from aboard, particularly Western. It’s also a part of the Japanese fast foods trend.

Package example: Maruchan - Wafu Kinoko Yakisoba

*Glossary

Yakisoba means stir fried style ramen. Soba noodles are made with buckwheat, but in this case it refers to ramen or wheat noodle due to the influence of Chinese ramen shops in Japan around the last century.

Package example: Sanyo - Otafuku Sauce Yakisoba

*Glossary

A Korean’s variant of the Japanese word for Ramen.

Package example: Nong Shim - Shin Ramyun

*Glossary

A Korean’s variant of the Japanese word for Udon.

Package example: Samyang - Pojangmacha U-Dong

*Glossary

A pojangmacha is a wheeled Korean stall/cart serving food and drink set up on the city’s streets.

Click on this link pojangmacha for photos of the street food in Seuol.

Package example: Samyang - Pojangmacha U-Dong

Note: Probably an association with a popular style of food with pojangmacha vendors, i.e., denoted by adding a trademark square of kelp on top of the dish as an example.