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

Fish Cakes
Made from ground fish and flour and then steamed or fried
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Fish Maw
Used in Chinese dishes to add texture, fish maw is the inflatable bladder in fish that allows them to ascend and descend in the water.
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Fish Sauce
Sauce made from fermented fish used widely in Southeast Asian cuisine
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Five Spice Powder
Mixture of spices used in Chinese cuisine
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Flying Fish Eggs
The small, bright orange eggs of flying fish (tobiko) is a popular ingredient in sushi.
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Fried Bean Curd
Fried tofu (bean curd) is an ingredient used in many Asian dishes
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Fugu
Fugu is a Japanese puffer fish. And before we talk any more about it, first thing’s first: its liver and other organs are extremely toxic.
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Fuki
Native to Japan, fuki is a plant that is used as a vegetable in Japanese cooking
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Fuzzy Melon
A relative of the winter melon that is used in Cantonese cooking
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