vegetables and seafood dipped in batter and deep-fried krzyżówka

potrawa kuchni japońskiej.

thin unleavened pancake made from cornmeal or wheat flour a flour tortilla folded around a filling made of fermented honey and water dry red wine made from a grape grown widely in Bordeaux and California wine from muscat grapes a liquor made from fermented mash of grain South American tea-like drink made from leaves of a South American holly called mate a sweet drink containing carbonated water and flavoring; "in New England they call sodas tonics" strong tea served over ice the final aggregate; "the sum of all our troubles did not equal the misery they suffered" baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces fresh leaves (or leaves preserved in vinegar) used as seasoning flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna fuzzy brown egg-shaped fruit with slightly tart green flesh sweet aromatic grape used for raisins and wine large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated