Uwajipedia Archive

Bonito

Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.

Black Vinegar

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...

Bitter melon

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

Banana Ketchup

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

Black Cod

Black Cod is a white-flesh fish with a rich, buttery flavor

Bento

Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were...

Bamboo Grass

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

Banana Blossom

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

Bottle Gourd

Also known as Opo Squash. Around the world, bottle gourds have numerous uses — culinarily and otherwise....

Black Tea

The variety of tea where the tea leaves have been allowed to oxidize

Baby Corn

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

Banana Leaf

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

Bok Choy

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

Basil

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

Bamboo Shoots

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

Black Bean Sauce

Blend of fermented black beans and spices used in Chinese cuisine

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