Cheonggukjang (Korean: 청국장; Hanja: 淸麴醬; simplified Chinese: 清国酱; traditional Chinese: 清國醬; pinyin: qīng guó jiàng) is a traditional Korean food made by fermenting soybeans. It contains whole, as well as ground soybeans.

Centella asiatica, commonly known as Gotu Kola, kodavan, Indian pennywort and Asiatic pennywort, is a herbaceous, perennial plant in the flowering plant family Apiaceae. It is native to the wetlands in Asia. It is used as a culinary vegetable and as a medicinal herb.

In Japan, a tsukubai (蹲踞) is a washbasin provided at the entrance to a holy place for visitors to purify themselves by the ritual washing of hands and rinsing of the mouth. This type of ritual cleansing is the custom for guests attending a tea ceremony or visiting the grounds of a Buddhist temple. The name originates from the verb tsukubau meaning "to crouch" or "to bow down", an act of humility. Guests attending a tea ceremony crouch and wash their hands in a tsukubai set in the tea garden (roji) before entering the tearoom.

Ugali, also known as ugali bogobe pap, n'sima oshifima oruhere and nshima, is a type of maize or cassava flour porridge made in Africa. It is also known as ngima, obusuma, obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kuon, gauli, gima, isitshwala, ubugali, umutsima, and other names. Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.

Oxalis corniculata, the creeping woodsorrel, also called procumbent yellow sorrel or sleeping beauty, resembles the common yellow woodsorrel, Oxalis stricta. It is a somewhat delicate-appearing, low-growing, herbaceous plant in the family Oxalidaceae. It is regarded as a weed in gardens, agricultural fields, and lawns.