Uwajipedia
A glossary of common, and not-so-common, Asian ingredients and terms

Agar Agar
A gelatinous setting agent used widely in Asian desserts
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Anko
Sweet azuki bean paste used in various Asian desserts
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Annatto Seed
A seed from the achiote tree primarily used for it's color.
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Asian Pear
Fruit native to Asia that is crisper than traditional pears
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Atka Mackeral
Atka mackerel, or hokke in Japanese, are caught the cold waters of Northern Japan.
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Azuki
The azuki bean is usually sweetened to be used in Asian desserts such as taiyaki or mooncakes
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Baby Corn
Baby corn are attractive, instantly edible little ears of corn commonly found in salads and stir-fry dishes.
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Bamboo Grass
One of the most popular sansai vegetables (mountain vegetables), bamboo grass is the young shoot of the nemagari-take bamboo.
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Bamboo Shoots
The young growth on a bamboo plant that is used in soups and stir-fries
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Banana Blossom
Common to Southeast Asian cuisine, the unopened blossoms are sold whole and used like a vegetable in southeast Asian cooking.
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Banana Ketchup
A popular condiment in the Philippines, banana ketchup is a sauce made of vinegar, sugar, other spices, and, of course, bananas.
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Banana Leaf
The leaves of the banana plant have many uses in tropical Asian countries.
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Basil
A fragrant herb used in Asian cuisine of South Asia
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Bento
Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were prepared at home to be taken to work or school for lunch.
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Bitter Melon
True to its name, bitter melon is bitter in flavor and used in Cantonese cooking
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Black Bean Sauce
Blend of fermented black beans and spices used in Chinese cuisine
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Black Cod
Black Cod is a white-flesh fish with a rich, buttery flavor
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Black Tea
The variety of tea where the tea leaves have been allowed to oxidize
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Bok Choy
Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking
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Bottle Gourd
With smooth, light green skin, young bottle gourds can be cooked in a manner similar to zucchini
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