The list author says: "A collection of uncommon ingredients found in Paleo Takeout: Restaurant Favorites Without the Junk, which releases June 23rd, 2015 (http://tdman.us/PaleoTakeout). For a list of essential kitchen tools check out this guide: http://tdman.us/PTOshopping2"
"A mild-flavored Chinese cooking wine, not as sweet as Mirin. Used in most Chinese recipes (~20 total). Sometimes labeled as "Michiu" (Taiwanese variation) or Shaoxing wine (which sometimes contains wheat, so read the label carefully). Dry sherry can also be used."
"Used to add acidity to sauces, in Egg Foo Young, Orange Chicken, Chicken Lettuce Wraps, Gyoza Bites, Shiozuke, Nukazuke, Takuan, Bettarazuke, Korean Seafood Scallion Pancake, Korean Fried Chicken, Korean Cucumbers, and Teriyaki Sauce."
"An essential ingredient in Thai curries (Green Curry, Red Curry, Massaman Curry) and noodle dishes (Pad See Ew). Sometimes labeled as Terasi (Indonesian) or Shrimp Sauce (Chinese). Anchovy paste is similar and used in Szechuan Beef, Okonomiyaki Sauce, Tonkatsu Sauce, and Hoisin Sauce."
"Japanese seasoning used in Ramen, Gyoza Bites, Japanese Curry, Gyudon, Kyuri Asazuke, Korean Spinach, and Japanese Chili Oil. Directions on how to make this powder from scratch are provided in the book."
"Adds distinct curry-like flavor, used in Thai Green Curry, Massaman Curry, Faster Pho, Chicken Tikka Masala, Butter Chicken, Lamb Vindaloo. Can use ground cardamom if you prefer. Also pick up some Black Cardamom pods, used in Faster Pho and Bakso."
"Used in Hot and Sour Soup, Chicken Lettuce Wraps, Moo Shu Pork, Shrimp with Lobster Sauce, Deluxe Dashi, Ramen, Tom Kha Gai, Tom Yum Goong, and Umami Sauce. Reconstitute in warm water before using. Other dried mushrooms to stock up on: oyster, maitake, and woodear."
"Essential for making Dashi (which is in turn used in ~5 recipes) and used in making Shiozuke and Korean Seasoned Seaweed. Also look for Wakame and Arame seaweeds, which are used in Miso Soup and Korean Seasoned Seaweed, and nori seaweed, which is crushed and sprinkled over Okonomiyaki."
"Used in Faster Pho, Larb, Summer Rolls, Thai Green Curry, Thai Red Curry, and Tom Yum Goong. Fresh basil is preferred but this will do in a pinch. Also be sure to stock up on dried Kaffir Lime leaves, which are used in Tom Khai Gai and Tom Yum Goong to add a citrus flavor."
"One of many noodle options in the book, can be used in Vietnamese Spring Rolls, Filipino Spring Rolls, Chow Mein, Chicken Lettuce Wraps, Mongolian Beef, Ramen, Pad Thai, Pad See Ew, Summer Rolls, Faster Pho, Pancit, and Chicken Long Rice. Other options include rice noodles, rice vermicelli, kelp noodles, and spiral-sliced vegetables."