Glossary A

Aji-no-tataki is a Japanese term for fresh spanish mackerel.

Ajiaco refers to a thick soup/a stew with three (3) types of potato, chicken, and corn, that is served with capers, cream, and avocado.Ajiaco is also known as the national dish of Cuba. It is one of the Cuban foods which mostly served during special occassions and holidays. Moreover, Ajiaco is a very old-fashioned stew-like dish, incredibly tasty and nutritious which features several of the most typical root vegetables used in traditional Cuban cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch.

Ajiaco de Olluco refers to a Peruvian stew of Andean tubers (Olluco) with chili peppers. Ajiaco de Olluco is one of the regional delicacies of Tarma. Tarma, a town nestled at around 10,000 feet on the way from Lima to the central jungle.

Ajika refers to Georgia's spicy, hot sauce. Georgia is a small country in the Caucasus, surrounded on the north by Russia, on the east by Azerbaijan, on the south by Armenia and Turkey, and on the west by the Black Sea.

Ajipa refers to Andean Tuber, one of the tubers eaten in Peru. Ajipa is similar to Jacon, but much more firmer. They are used fresh, similar to Jicama.

Ajitsuke is the Japanese word for flavor or seasoning

Ajitsuke suru is the Japanese term which means "to season" or "to flavor"

Ajmoda is a Hindi term for parsley.

Ajmud is the Hindi name of celery. Celery is a popular herb and vegetable in Europe and other parts of the world. The roots, leaves are used for garnishing purposes as well as can be

Ajo is a Spanish word for garlic

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Glossary A

Aji-no-tataki

Ajiaco

Ajiaco de Olluco

Ajika

Ajipa

Ajitsuke

Ajitsuke suru

Ajmoda

Ajmud

Ajo

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