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Uwajipedia

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

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Starts with C

Congee

A porridge or gruel made from rice and served with a variety of toppings and seasonings.
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Candlenut

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...
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Coconut

The delicious coconut is ubiquitous with the tropics and its use goes beyond just food. In Southeast...
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Coconut Water

Not to be confused with coconut milk, which is extracted from the flesh, coconut water is the...
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Cuttlefish

Though the name includes "fish," cuttlefish is more similar to squid
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Chopsticks

The utensil of choice in many parts of Asia
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Coriander

A fun fact about coriander that not everyone knows? It’s the same thing as cilantro.
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Cellophane Noodles

Noodles made from a variety of starches including mung bean or sweet potato
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Chili Pepper

Along with being ubiquitous in so many cuisines throughout the globe, chili peppers’ other defining characteristic seems...
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Chutney

Originating in Indian cuisines, chutney has been around for at least the last 2,500 years. We often...
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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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Cucumber

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

Chinese cabbage with small edible flowers
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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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Chili Oil

An oil infused with ground chili peppers
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Chili Bean Paste

It would be reasonable to confuse chili bean paste and chili paste as the same thing, but...
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Cooking Wine

Mirin, sake and rice wine are types of alcohols and wines commonly used in Asian dishes
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Coconut Milk

Liquid extracted from the meat of the coconut
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Chili Sauce

A condiment that adds spice and flavor to Asian dishes
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