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

Mackerel
A smaller relative of the tuna, mackerel are sleek fish that are found around the world.
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Maneki Neko
This beckoning cat is a common figurine in Japan
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Manila Clam
Manila clams are small sweet hard-shell clams best suited for steaming.
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Massaman Curry
Massaman Curry is a rich, and relatively mild, Thai Curry made with cardamom, cinnamon, cloves, star anise, cumin, and other Indian spices not normally used in most other Thai curries.
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Menma
A Japanese condiment made of seasoned fermented bamboo shoots. Menma is commonly used as a topping for ramen noodles.
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Milkfish
This sleek, silvery fish is especially popular with cooks in the Philippines and Indonesia.
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Miso
Miso is a traditional Japanese seasoning made of fermented soybeans and sometimes rice, barley, or other ingredients.
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Mitsuba
Literally, "three leaves," mitsuba is also called Japanese parsley.
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Mizuna
A relative of the mustard plant, mizuna is used in Japanese cuisine in dishes such as salads, stir-fries, and hot pots.
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Mochi
A traditional Japanese food enjoyed particularly around the new year, steamed glutinous (sweet) rice is pounded to make mochi. Mochi is white and smooth with a chewy texture.
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monaka
A traditional Japanese confection (wagashi) made of sweet red bean paste that is sandwiched between two thin crisp wafers made from sweet rice.
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Monosodium Glutamate
A naturally occuring salt found in many foods used to enhance the flavor of food
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Mung Beans
Also called green lentils, mung beans have many uses in Asian cooking and are enjoyed in many form
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