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

Sake
Japanese alcoholic beverage made from fermented rice
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Sake Kasu
Japanese pickling agent or marinade ingredient
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Sakura Denbu
A pink colored condiment made from cooked and dried codfish, and used to season and add color to various Japanese dishes.
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Salted Herring Roe
The salted roe of herrings (kazunoko) are a traditional Japanese New Year’s food.
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Salted Salmon Roe
Salted salmon roe is a popular Japanese rice topping and sushi ingredient.
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Sansai
'"Sansai" vegetables are those vegetables that in olden times were harvested from the wild (the "san" in sansai is the Chinese character for "mountain"). In the past there was a clear distiction between these wild vegetables and cultivated vegetables (Japanese "yasai").
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Santoku Knife
Santoku is a multi-purpose Japanese kitchen knife that can be used to cut fish, meat ans vegetables
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Sea Urchin Roe
Ranging from yellow-orange to red, sea urchin roe (uni) is actually the gonad (reproductive organ) of the sea urchin and considered a sushi delicacy.
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Sengiri Cabbage
Thinly cut cabbage that is a common side dish in Japanese cuisine.
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Sesame Oil
Oil made from ground sesame seeds
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Shiso
A member of the mint family, shiso has many uses in Japanese cooking
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Shochu
One of Japan's most popular alcoholic beverages
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Smelt Roe
Small orange eggs harvested from capelin fish, a type of smelt, and is a common ingredient in sushi.
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Soba
Noodles made from buckwheat flour
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Soba Cha
A tea made from roasted buckwheat
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Soy Sauce
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Squid Sauce
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Star Fruit
Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the length of the fruit.
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Sukiyaki Meat
thin slices of fat-marbled beef
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Sushi
Sushi is the Japanese term for a food item made from cooked vinegared rice combined with a topping, often raw shellfish, fish and vegetables
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