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Uwajipedia

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

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Makrut Lime Leaves  

The Makrut lime is a citrus fruit native to Southeast Asia. While the zest and the fruit...
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Galangal 

Botanically, galangal is a family of plants native to Southeast Asia that are related to (but distinct...
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Pandan Leaves 

Popular in many different Southeast and South Asian cuisines as a flavoring and aroma agent, pandan leaves...
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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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Garlic

Garlic… What is there to say about garlic? There’s a reason it’s so popular in so many...
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Scallions

Scallions, green onions, what are they? Well, for starters, the same thing.
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Bitter melon

True to its name, the bitter melon is, indeed, bitter. It’s especially common in Cantonese and Indian...
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Kimchi

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

Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...
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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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