As many areas of Southeast Asia rely on the use of local ingredients, distinctive regional cuisines have developed depending on the types of products available in each location. Sold whole in small packets by importers of Indonesian specialties or in some Oriental food stores. A dish known as "plov", or "osh", for example, Southeast asian culinary terms a widespread variation of pilaf. Peeled, sliced fresh ginger, placed in a jar of Southeast asian culinary terms sherry and refrigerated, can safely be kept for several months without losing or changing its flavour. Key ingredients in most northern Siberian cuisine include fish and cowberriessometimes known as lingonberries in Europe and North America.