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Uwajipedia

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

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Vegetables

Rakkyo     

Also known as Chinese onion or Japanese scallion, rakkyo is what that name suggests: It’s in the...
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Pea Vines   

Pea vines are the young, tender tips and leaves of the pea plant, harvested before the plant...
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Yakisoba 

Despite the name, yakisoba is not made of true soba noodles — those are a type of...
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Banh mi  

All sandwiches are good sandwiches, but banh mi makes a strong case for being one of the...
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Konjac 

Native to southern China and Southeast Asia, konjac is a root vegetable used in a variety of...
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Enoki Mushrooms 

Enoki mushrooms are delicate, slender mushrooms that are especially popular in Japan, Korea, and China, where they’ve...
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Ube

You might have noticed ube popping up everywhere lately. This vibrant purple yam has long been a...
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Wonton

Thinly-wrapped Chinese dumplings, wontons have been a beloved part of many regional Chinese cuisines—from Canton to Sichuan...
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Shumai

One of the most famous bite-sized foods from China, shumai are a popular type of dumpling both...
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Chinese Long Bean  

Grown and harvested like green beans — although not closely related — the Chinese long bean is...
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Oyster Mushrooms 

Oyster mushrooms come in a variety of types, including pearl oysters, Indian or lung oysters, and aspen...
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Japanese Sweet Potato  

Not to be confused with the Japanese mountain yam (yamaimo), Japanese sweet potato — AKA satsumaimo —...
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