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Uwajipedia

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

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All Uwajipedia

Agar Agar

A gelatinous setting agent used widely in Asian desserts
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Anko

Sweet azuki bean paste used in various Asian desserts
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Annatto Seed

A seed from the achiote tree primarily used for it's color.
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Asian Pear

Fruit native to Asia that is crisper than traditional pears
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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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Azuki

The azuki bean is usually sweetened to be used in Asian desserts such as taiyaki or mooncakes
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Baby Corn

Baby corn are attractive, instantly edible little ears of corn commonly found in salads and stir-fry dishes.
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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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Bamboo Shoots

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

Common to Southeast Asian cuisine, the unopened blossoms are sold whole and used like a vegetable in...
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Banana Ketchup

A popular condiment in the Philippines, banana ketchup is a sauce made of vinegar, sugar, other spices,...
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Banana Leaf

The leaves of the banana plant have many uses in tropical Asian countries.
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