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Uwajipedia

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

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Pantry

Mandarin Pancakes

Also known as spring pancakes, these are thin, simple pancakes originating in northern China. They’re used kind...
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Red Kidney Bean

Although there are many different types of kidney beans such as the white cannellini, the first kind...
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Cumin

Common in cuisines from the eastern Mediterranean to South Asia plus certain cuisines in the Americas, cumin...
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Nori

Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...
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Jasmine Rice

Sometimes confused for basmati, jasmine rice is a long grain rice most common in Southeast Asian cooking.
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Tempura

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...
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Furikake

Furikake is a dried seasoning of crumbled, chopped, and powdered ingredients used as a topping for pretty...
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Black Vinegar

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...
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Adobo

Just like it sounds, the term adobo is Spanish in origin, even if the cooking method is...
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Wakame

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...
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Kuromame

Although at first glance they could from afar appear to just be black beans, kuromame are sweetened...
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Manju

Manju is one of many types of wagashi, or small Japanese confections. There are lots of varieties...
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