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Uwajipedia

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

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Peanut Dipping Sauce

Also just called peanut sauce or satay sauce, this dipping sauce is a flavorful part of Southeast...
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Bean Sprouts

Bean sprouts are common in dishes throughout the world, but they are especially integral to many cuisines...
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Gỏi Cuốn 

Although they go by many different names on English-language menus, gỏi cuốn is the native name for...
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Sambal

A staple of Indonesian cuisine, sambal is a chili sauce — some might say it’s more a...
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Umami 

Until recently overshadowed in Western societies by the four other tastes — salty, sweet, sour, and bitter...
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Paratha 

While it’s less famous in the West than its cousin, roti, paratha is another unleavened flatbread originally...
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Yakiniku  

Originating in Korean table-barbecuing techniques, yakiniku is the Japanese adaptation of this cooking method. It translates to...
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Tsukemono 

If you’re familiar with Japanese cuisine, you’ve likely had tsukemono on occasion. They’re not any one dish,...
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Shrimp Paste (Balchao, Kapi, Mam Tom)  

The name might sound self-explanatory, and in some ways, it is: Shrimp paste is a paste made...
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Bánh Mì Baguette  

Hailing from a mix of traditional Vietnamese ingredients and French colonial influences, the banh mi sandwich is...
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Gaeng Keow Wan 

While the transliteration from the Thai alphabet to English can vary, gaeng keow wan — also known...
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Naan

You’ve probably had it, and you certainly love it. Naan is a type of flatbread found in...
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