I know that cooking Asian food can be extremely challenging especially when there's all these different terms and ingredients that you don't know what it looks like . Bean paste, fermented beans, bean curd .. what?! It can make any amateur cook want to tear their hair out. So I wanted to build a glossary of sort, to kind of ease you into it. I will continually add ingredients, sauces and spices but this is just a start. Hope this will help you get started on your culinary experimentation.