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Uwajipedia

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

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Oyster sauce

Sweet, salty sauce made from oysters used in Chinese cuisine
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Star Fruit

Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the...
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Congee

A porridge or gruel made from rice and served with a variety of toppings and seasonings.
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Santoku Knife

Santoku is a multi-purpose Japanese kitchen knife that can be used to cut fish, meat and vegetables
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Natto

A traditional Japanese food made from fermented soybeans.
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Rice Noodles

Rice noodles are noodles made from rice flour and water, and are used in East and Southeast...
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Mochi

A traditional Japanese food enjoyed particularly around the new year, steamed glutinous (sweet) rice is pounded to...
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Renkon

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...
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Persimmon

In season during the fall, persimmon, or kaki, are fruit that are native to Asia, and enjoyed...
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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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Poke

Poke (pronounced "po-keh") is a Hawaiian raw seafood salad that is commonly found at parties and luaus.
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Salted Salmon Roe

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