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Uwajipedia

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

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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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Star Fruit

Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the...
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Candlenut

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...
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Daikon Oroshi

Daikon oroshi is a simple condiment made just from raw grated daikon, the popular Japanese radish. It...
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Sengiri Cabbage

Thinly cut cabbage that is a common side dish in Japanese cuisine.
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Yamaimo

Also known as the Japanese mountain yam, yamaimo is a relative of taro that’s used for its...
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Renkon

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...
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Persimmon

In season during the fall, persimmon, or kaki, are fruit that are native to Asia, and enjoyed...
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Nappa

Also spelled “napa,” these are a common type of Chinese cabbage frequently found throughout East Asian cuisine.
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Mizuna

Related to the mustard plant, mizuna is also called Japanese mustard greens, or sometimes simply “greens” or...
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Mitsuba

Also called Japanese parsley, mitsuba is actually related to carrots! It’s a leafy green herb used in...
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