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Uwajipedia

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

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Chili Oil

An oil infused with ground chili peppers
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Chutney

Originating in Indian cuisines, chutney has been around for at least the last 2,500 years. We often...
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Chili Pepper

Along with being ubiquitous in so many cuisines throughout the globe, chili peppers’ other defining characteristic seems...
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Cellophane Noodles

Noodles made from a variety of starches including mung bean or sweet potato
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Wasabi

A relative of the common cabbage, wasabi grows near mountain streams in Japan.
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Egg Noodles

Egg noodles are a delicious component of cuisines not just in Asia, but worldwide!
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Squid Sauce

Made popular in Thailand, Squid Brand fish sauce a popular season to add to a variety of...
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Tofu

A versatile staple found in almost every Asian cuisine.
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Monosodium Glutamate

More commonly known by its abbreviation MSG, monosodium glutamate is a naturally-occurring salt found in many foods,...
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Black Bean Sauce

Blend of fermented black beans and spices used in Chinese cuisine
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