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Uwajipedia

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

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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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Mirin

A low alcohol rice wine, mirin is ubiquitous in Japanese cooking. This golden liquid is similar to...
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Soba

A popular buckwheat noodle in Japan, there are tons of dishes made up of soba. These include...
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Udon

One of Japan’s most well-known foods, udon is thicker than their culinary cousins of soba and ramen....
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Konnyaku

Konnyaku is a jelly-like cake made of the powdered konjac yam.
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Konbu

While there are many edible seaweeds in Japanese cooking, konbu is the most substantial and robust. It’s...
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Senbei

Senbei are simply a type of Japanese rice cracker.
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Somen

Often less well-known in North America than other Japanese noodles like ramen, udon, and soba, somen are...
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Oden

Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...
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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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Zongzi

Zongzi are simple and delicious: a Chinese stuffed dumpling made of glutinous rice.
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