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Uwajipedia

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

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Seafood

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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Cuttlefish

Though the name includes "fish," cuttlefish is more similar to squid
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Eel

Eel is a funky-looking fish that, it turns out, tastes quite good.
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