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20 answers for: Traditional Japanese condiment made from kōji...
RANKANSWERCLUE
MISOPASTETraditional Japanese condiment made from kōji and soybeans
MISOJapanese condiment made from fermented soybeans (4)
OILSEEDPeanuts and soybeans are examples of this type of crop (7)
LEGUMESLentils and soybeans, e.g.
CROPSBarley, corn and soybeans
JUDOMartial art whose headquarters is the Kōdōkan
ZENBuddhist tradition whose practitioners study kōans
LUAUFeast that might serve kōʻelepālau
OAHUHome of Puʻu Kōnāhuanui
CAYENNEVery hot condiment made from the dried seeds and pods of various capsicums (7)
PESTOCondiment made from finely ground nuts, oil and herbs (5)
AIOLICondiment made from garlic, salt, olive oil, and often egg (5)
ROSECondiment made from tomatoes, mayonnaise and Worcester sauce, Marie _ sauce (4)
SALSACondiment made from tomato, chillies, onions and lime (5)
SOPHORAGenus of NZ kōwhai plants with pea-like flowers - makes poor ash (7)
VINEGARCondiment made from acetic acid (7)
WASABIEutrema japonicum, or the green condiment made from it
PAPRIKAMild red condiment made from sweet peppers (7)
TAHINICondiment made from ground sesame (6)
MAPLESYRUPCondiment made from ten bananas dropped in supplementary fluid (5,5)