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Uwajipedia

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

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Pilav/Pilaf/Osh 

With seemingly endless regional variations and similarly endless names thereof, pilav, pilaf, plov, osh — whatever you...
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Shiso

A member of the mint family, shiso is also sometimes referred to as “Chinese basil” or “beefsteak...
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Shiitake

Shiitake are one of the most well-known types of mushrooms, especially in the Japanese cuisine in which...
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Red Kidney Bean

Although there are many different types of kidney beans such as the white cannellini, the first kind...
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Cumin

Common in cuisines from the eastern Mediterranean to South Asia plus certain cuisines in the Americas, cumin...
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Pad krapow

Also spelled pad kra pao, pad gaprao, phat kaphrao, and other spellings, pad krapow is a Thai...
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Nori

Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...
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Jasmine Rice

Sometimes confused for basmati, jasmine rice is a long grain rice most common in Southeast Asian cooking.
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Tempura

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...
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Furikake

Furikake is a dried seasoning of crumbled, chopped, and powdered ingredients used as a topping for pretty...
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Takoyaki

If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...
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Black Vinegar

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...
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