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Uwajipedia

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

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seafood

Niboshi

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...
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Fugu

Fugu is a Japanese puffer fish. And before we talk any more about it, first thing’s first:...
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Fish Maw

Fish maw is the culinary term for the inflatable bladder fish have that allows them to control...
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Milkfish

Milkfish is a sleek, silvery fish that’s a popular ingredient in the cuisines of Taiwan, the Philippines,...
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Mackerel

Also called “saba” in Japan, mackerel is a smaller, milder cousin of the tuna. The fish themselves...
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Horse Mackeral

A member of the jack family and not actually a mackerel , the sleek, silvery horse mackerel...
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Jelly Fish

Jellyfish is used in Chinese and many other Asian cuisines, and is usually sold salted and dried...
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Atka Mackeral

Also called hakke in Japanese, Atka mackerel are caught in the cold waters in the northern Pacific...
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Poke

Poke (pronounced "po-keh") is a Hawaiian raw seafood salad that is commonly found at parties and luaus.
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Smelt Roe

Also called masago, smelt roe are the eggs from the type of smelt fish called a capelin....
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Sea Urchin Roe

While referred to as “roe,” uni is actually the sea urchin gonads. It’s considered a delicacy in...
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Salted Herring Roe

Traditionally eaten at New Year’s in Japan, salted herring roe or “kazunoko” are associated with health, fertility,...
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