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Uwajipedia

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

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Seafood

Iwashi 

Iwashi are delicious and crucially with overfishing and environmental concerns, sustainable. That’s because they’re a small fish...
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Bonito

Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.
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Takoyaki

If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...
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Gyoza

Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...
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Donburi

Donburi isn’t one food, but rather a family of Japanese dishes consisting of a bowl of rice...
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Kabayaki

Kabayaki isn’t a food itself, but rather a preparation style for certain seafood like fish and especially...
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Nimono

When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...
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Niboshi

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...
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Atka Mackeral

Also called hakke in Japanese, Atka mackerel are caught in the cold waters in the northern Pacific...
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Mackerel

Also called “saba” in Japan, mackerel is a smaller, milder cousin of the tuna. The fish themselves...
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Salted Salmon Roe

Salted salmon roe is a popular Japanese rice topping and sushi ingredient.
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Black Cod

Black Cod is a white-flesh fish with a rich, buttery flavor
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