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Uwajipedia

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

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Bamboo Grass

One of the most popular sansai vegetables (mountain vegetables), bamboo grass is the young shoot of the...
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Chinese Chives

While chives are used in many cuisines around the world, Chinese chives have a stronger flavor than...
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Choy Sum

Chinese cabbage with small edible flowers
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Chrysanthemum Leaves

A special variety of chrysanthemum popular for culinary purposes, these leaves come from the plant also known...
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Cucumber

Obviously cucumbers are popular not just in many Asian cuisines, but in lots of Western cooking too!...
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Chinese Okra

Despite the name, Chinese okra is unrelated to the plant known as okra in the US. You...
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Annatto Seed

A seed from the achiote tree primarily used for it's color.
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Bamboo Shoots

The young growth on a bamboo plant that is used in soups and stir-fries
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Basil

There’s a reason basil is so popular, and that’s simply because it adds so much flavor to...
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Bitter Melon

True to its name, bitter melon is bitter in flavor and used in Cantonese cooking
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Bok Choy

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking
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Shiso

A member of the mint family, shiso has many uses in Japanese cooking
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