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Uwajipedia

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

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Curry Leaf 

Ask someone to describe the aroma and taste of a curry leaf, and even the most familiar...
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Turmeric    

Actually belonging to zingiberaceae, the same family as ginger, turmeric is native to South and Southeast Asia....
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Dragon Fruit   

Also known as the pitaya, dragon fruit comes from a cactus native to the Pacific coastal areas...
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Goji Berries 

Also called wolfberries, goji are the berries found on the Chinese boxthorn and Chinese wolfberry plants. They’re...
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Taro Leaves 

Taro is a tropical plant native to Southeast Asia and India but are now cultivated in various...
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Jujube Dates

With many alternate names including Chinese date, Chinese jujube, or just jujube, these fruits were domesticated over...
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Pummelo

Also commonly spelled “pomelo,” this fruit is a citrus native to Southeast Asia. It’s not only the...
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Black Garlic

Black garlic has been enjoying a bit of a moment lately. While it’s been made in Korea...
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Mangosteen 

You won’t find mangosteen at most (or indeed many at all) supermarkets in North America. This fruit...
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Preserved Duck Egg (Century Eggs) 

The century egg, also known as thousand-year-egg or pidan, is a famous — or infamous, depending on...
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Black Fungus (Mushroom) 

Thought to have been originally cultivated in China for both culinary and medicinal purposes, the black fungus...
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Tapioca Starch  

The starch of the cassava root, tapioca is native to South America but has now spread throughout...
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