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Sauce (other)
Sauce is a liquid condiment or accompaniment to food. Sauce or The Sauce or Sauces may also refer to:

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Yakisoba
Yakisoba (焼きそば, [jakiꜜsoba]), literally "fried buckwheat," is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce
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Borneo
Borneo (/ˈbɔːrni/; Malay: Pulau Borneo, Indonesian: Kalimantan) is the third-largest island in the world and the largest in Asia. At the geographic centre of Maritime Southeast Asia, in relation to major Indonesian islands, it is located north of Java, west of Sulawesi, and east of Sumatra. The island is politically divided among three countries: Malaysia and Brunei in the north, and Indonesia to the south. Approximately 73% of the island is Indonesian territory. In the north, the East Malaysian states of Sabah and Sarawak make up about 26% of the island. Additionally, the Malaysian federal territory of Labuan is situated on a small island just off the coast of Borneo. The sovereign state of Brunei, located on the north coast, comprises about 1% of Borneo's land area
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Malaysia
Malaysia (/məˈlziə, -ʒə/ (About this soundlisten) mə-LAY-zee-ə, -⁠zhə; Malay: [məlejsiə]) is a country in Southeast Asia. The federal constitutional monarchy consists of 13 states and three federal territories, separated by the South China Sea into two similarly sized regions, Peninsular Malaysia and East Malaysia (Malaysian Borneo). Peninsular Malaysia shares a land and maritime border with Thailand and maritime borders with Singapore, Vietnam, and Indonesia. East Malaysia shares land and maritime borders with Brunei and Indonesia and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the national capital and largest city while Putrajaya is the seat of the federal government. With a population of over 30 million, Malaysia is the world's 44th most populous country. The southernmost point of continental Eurasia, Tanjung Piai, is in Malaysia
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Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan (和食, washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Dishes inspired by foreign food—in particular Chinese food like ramen, fried dumplings, and gyōza—as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients
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Miso
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process
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Dashi
Dashi (, だし) is a class of soup and cooking stock used in Japanese cuisine. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid
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Yakitori
Yakitori (Japanese: 焼き鳥) is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi (), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire
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Tonkatsu
Tonkatsu (豚カツ, とんかつ or トンカツ, [tonꜜkatsɯ]) pork cutlet, is a Japanese dish which consists of a breaded, deep-fried pork cutlet. There are two main types, fillet and loin. It is often served with shredded cabbage
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Okonomiyaki
Okonomiyaki (お好み焼き, o-konomi-yaki) (About this sound listen ) is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "grill". Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region
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Wasabi
Wasabi (ワサビ or わさび(山葵), earlier 和佐比; Eutrema japonicum or Wasabia japonica) is a plant of the Brassicaceae family, which also includes horseradish and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi because of the scarcity of the wasabi plant). Wasabi is generally used as a paste that makes sushi or other foods more flavorful by adding spice. Its stem is used as a condiment that has an extremely strong pungency similar to hot mustard (not the capsaicin in a chili pepper). It produces vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E
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Satay
Satay (/ˈsæt/ SA-tay, /ˈsɑːt/ SAH-tay), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish from Indonesia, and popular in Malaysia, Singapore, Thailand, and Brunei. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings
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Sushi
Sushi (すし, 寿司, 鮨) is a Japanese dish of specially prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, combined with a variety of ingredients (ネタ, neta), such as seafood (most commonly and often raw), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). The term sushi is no longer used in its original context and literally means "sour-tasting." Sushi can be prepared with brown rice, but traditionally it is made with medium grain white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients such as calamari, eel, and imitation crab meat. Many others are vegetarian. Sushi is often served with pickled ginger (gari), wasabi (not to be confused with horseradish paste), and soy sauce (or tamari)
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