Hashouga
Originated in China, Hashouga is the young ginger shoot, which looks similar to a spring onion with a white bulb graduating to green leaves. Putting it into the vinegar the white bulb turns into pink in color. It has been using in many cuisines around the world, and also very popular in Japanese cuisine, in which it is eaten raw, or pickled in vinegar.
Wasabi
Originated from the root of a plant, Wasabi has a pungent aroma. It is one of the main spices of Japanese cuisine for making sushi and sashimi. Grinding the root on shark skin grinder is the most natural way to get the unprocessed form of wasabi, and to bring out its maximum fragrance, it is often mashed with the back of a knife. It is sold in varies forms, from frozen to powder, and as paste.
Star anise
Obtained from a medium-sized native evergreen tree of northeast Vietnam and southwest China, star anise is a spice that closely resembles anise in flavor. It is also known as star aniseed, or Chinese star anise for its star-shaped pericarp of Illicium verum. Star anise enhances the flavor of meat. It is widely used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is also widely used in Chinese cuisine, and in Malay and Indonesian cuisines. It is now widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup.