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Uwajipedia

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

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Iwashi 

Iwashi are delicious and crucially with overfishing and environmental concerns, sustainable. That’s because they’re a small fish...
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Edamame 

You probably know edamame. Immature steamed soybeans or edamame are one of Japan’s most popular food exports....
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Amazake 

Amazake means “sweet sake,” and while it is a relative of sake in a way, it’s not...
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Satoimo 

If you’re familiar with a bit of Japanese linguistic trends, you’ll notice the “imo” here and infer...
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Naganegi (Japanese Leek) 

Despite translating roughly to “Japanese leek,” naganegi aren’t a one-to-one comparison to European leeks. Rather, they’re culinarily...
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Wagyu 

Wagyu is synonymous with exquisite beef. Technically, however, it isn’t the meat itself but rather the cattle...
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Bibimbap 

It’s easy to see why bibimbap is one of the most famous Korean dishes outside of Korea....
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Doenjang 

Although less famous in North America than its spicy-sweet cousin gochujang, doenjang is another important condiment in...
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Gireumjang

Gireumjang — also transliterated as gireum jang or jang gireum — is an extremely simple dipping sauce...
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Ssamjang

If you’re familiar with Korean cooking, you might have figured based on the suffix “jang” that ssamjang...
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Pork Belly

Pork belly is popular in so many cuisines across the globe that it feels impossible to give...
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Tomato

Are they a fruit? Are they a vegetable? Let’s just go with “yes.”
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