Gaijin

Class [30]
Staple Food Products

Dumplings;Potstickers [dumplings];Jiaozi [stuffed dumplings];Dumpling skins;Flour-based dumplings;Vareniki [stuffed dumplings];Chinese stuffed dumplings (gyoza, cooked);Rice dumplings;Shrimp dumplings;Pelmeni [dumplings stuffed with meat];Chinese stuffed dumplings;Korean-style dumplings (mandu);Chinese steamed dumplings (shumai, cooked);Sweet dumplings (dango);Fish dumplings;Wontons;Jiaozi;Flour for making dumplings of glutinous rice;Baozi;Baozi [stuffed buns];Rice dumplings dressed with sweet bean jam (ankoro);Half-moon-shaped rice cake [songpyeon];Songpyeon [half-moon-shaped rice cakes with sweet or semi-sweet fillings];Pelmeni;Gimbap [Korean rice dish];Vermicelli [noodles];Ramen [Japanese noodle-based dish];Japanese noodle-based dish (Ramen);Udon noodles;Soba noodles [japanese noodles of buckwheat, uncooked];Flour-based gnocchi;Udon noodles [uncooked];Pasta-wrappings for gyoza;Empanada dough;Okonomiyaki [Japanese savory pancakes];Deep-fried dough sticks (Youtiao);Fried noodles;Okonomiyaki [Japanese savoury pancakes];Half-moon-shaped cake of rice containing sweet or semi-sweet fillings (songpyeon);Soba noodles;Chinese noodles [uncooked];Ravioli;Ramen noodles;Chinese rice noodles (bifun, uncooked);Chinese noodles;Glutinous rice wrapped in bamboo leaves (Zongzi);Buckwheat noodles;Stir-fried noodles with vegetables (Japchae);Rice vermicelli;Egg noodles;Rice noodles;Dried and fresh pastas, noodles and dumplings;Glutinous rice;Shrimp noodles;Somen noodles [very thin wheat noodle, uncooked];Green onion pancake [pajeon];Green onion pancake (pajeon);Pounded rice cakes (mochi);Pastry dough;Glutinous rice flour;Noodles;Gimbap [Korean dish consisting of cooked rice wrapped in dried seaweed];Asian noodles;Vermicelli;Kebab sauce;Somen noodles;Wonton chips;Udon (Japanese style noodles);Rice-based pudding dessert;Kimchi pancakes;Batter mixes for okonomiyaki [Japanese savory pancakes];Batter mixes for okonomiyaki [Japanese savoury pancakes];Pastry;Taiyaki (Japanese fish-shaped cakes with various fillings);Mooncakes;Skin [pastry] for spring rolls;Starch noodles;Starch vermicelli;Gnocchi;Onigiri [rice balls];Onigiri (rice balls);Stir fried rice cake [topokki];Korean traditional rice cake [injeolmi];Frozen pastry stuffed with meat;Stir-fried rice;Fried rice;Phyllo dough;Spring roll skin [pastry];Savory pancakes;Steamed buns stuffed with red bean paste;Filo pastry;Kimbap ;Savoury pancakes;Samosas;Chow mein noodles;Steamed buns stuffed with minced meat (niku-manjuh);Chow mein [noodle-based dishes];Bean jam buns;Laksa;Korean soy sauce [ganjang];Buns;Pad thai (Thai stir-fried noodles);Nan bread;Mung bean pancakes (bindaetteok);Instant chinese noodles;Mung bean porridge;Jam buns;Steamed buns stuffed with red beans;Steamed rice;Senbei [rice crackers];Rice crackers [senbei];Senbei (rice crackers);Cream buns;Japanese style steamed cakes (mushi-gashi);Kimchi pancakes (kimchijeon);Korean-style dried seaweed rolls containing cooked rice (gimbap);Onigiri;Ramen;Glutinous pounded rice cake coated with bean powder (injeolmi);Instant udon noodles;Bread buns;Bread and buns;Pajeon [Korean-style pancakes made with green onions];Wholemeal noodles;Chocolate-coated rice cakes.