| Agni | Digestive fire |
| Ama | Undigested residue; the root of disease |
| Banchan | Korean side dishes served with rice |
| Bubur | Rice porridge in Malaysia and Indonesia |
| Cháo | Vietnamese rice porridge |
| Dashi | Japanese stock; here made from kombu |
| Doenjang | Korean fermented soybean paste |
| Gokun / wǔ hūn | The five pungent vegetables avoided in Buddhist temple cooking |
| Ichijū-sansai | "One soup, three sides" — the Japanese home meal |
| Jook / zhou | Chinese congee |
| Juk | Korean porridge |
| Kanji | Indian rice gruel (Volume I) |
| Namul | Korean seasoned vegetables |
| Nimono | Japanese simmered dishes |
| Nyepa | The three humours of Tibetan medicine, equivalent to the doshas |
| Okayu | Japanese rice porridge, graded by water ratio |
| Otoshibuta | A drop lid that keeps simmering food submerged |
| Peya, vilepi, manda | Ayurvedic rice preparations of increasing thinness |
| Shōjin ryōri | Japanese Zen temple vegetarian cuisine |
| Sowa Rigpa | Tibetan medicine — "the science of healing" |
| Tong sui | Cantonese sweet soups ("sugar water") |
| Umami | The savoury taste of glutamates, abundant in kombu |