| MISOPASTE | Traditional Japanese condiment made from kōji and soybeans |
| MISO | Japanese condiment made from fermented soybeans (4) |
| LEGUMES | Lentils and soybeans, e.g. |
| OILSEED | Peanuts and soybeans are examples of this type of crop (7) |
| CROPS | Barley, corn and soybeans |
| PESTO | Condiment made from finely ground nuts, oil and herbs (5) |
| AIOLI | Condiment made from garlic, salt, olive oil, and often egg (5) |
| ROSE | Condiment made from tomatoes, mayonnaise and Worcester sauce, Marie _ sauce (4) |
| SALSA | Condiment made from tomato, chillies, onions and lime (5) |
| CAYENNE | Very hot condiment made from the dried seeds and pods of various capsicums (7) |
| VINEGAR | Condiment made from acetic acid (7) |
| WASABI | Eutrema japonicum, or the green condiment made from it |
| PAPRIKA | Mild red condiment made from sweet peppers (7) |
| TAHINI | Condiment made from ground sesame (6) |
| MAPLESYRUP | Condiment made from ten bananas dropped in supplementary fluid (5,5) |
| HOISINSAUCE | Condiment made from fermented soya beans |
| RAITA | South asian condiment made from yogurt |
| MUSTARD | Pungent condiment made from seeds (7) |
| VINEGARS | Condiments made from French wine and grapes fermented without phosphorus (8) |
| OSAKA | In which Japanese city and port are the Tenmangu, a Shinto shrine founded in 949, and the Buddhist temple of Shitenno-ji, founded in 593? (5) |
