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

Yamaimo
These small relatives to the taro root have a slippery texture when boiled and are used in Japanese dishes.
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Yuba
Yuba is dried bean curd skin commonly used in Chinese and Japanese cuisine.
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Yuzu
Yuzu is a funny little citrus fruit that produces juice and rind for use in a variety of Japanese dishes.
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