Uwajipedia
A glossary of common, and not-so-common, Asian ingredients and terms
Renkon
The root of the lotus plant known for its crisp, crunchy texture and is used in simmered and braised dishes.
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Renkon
The root of the lotus plant known for its crisp, crunchy texture and is used in simmered and braised dishes.
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Rice Noodles
Rice noodles are noodles made from rice flour and water, and are used in East and Southeast Asian cuisine.
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Rice Vinegar
Vinegar made from fermented rice.
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