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Uwajipedia

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

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Starts with B

Banana Ketchup

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

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

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

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

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

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

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

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

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

Blend of fermented black beans and spices used in Chinese cuisine
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