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Uwajipedia

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

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Starts with G

Goji Berries 

Also called wolfberries, goji are the berries found on the Chinese boxthorn and Chinese wolfberry plants. They’re...
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Galangal 

Botanically, galangal is a family of plants native to Southeast Asia that are related to (but distinct...
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Gireumjang

Gireumjang — also transliterated as gireum jang or jang gireum — is an extremely simple dipping sauce...
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Gỏi Cuốn 

Although they go by many different names on English-language menus, gỏi cuốn is the native name for...
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Gaeng Keow Wan 

While the transliteration from the Thai alphabet to English can vary, gaeng keow wan — also known...
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Garlic

Garlic… What is there to say about garlic? There’s a reason it’s so popular in so many...
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Gyoza

Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...
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Green Mango

The unripened flesh of the mango is often used in salads and used in India, Malaysia and...
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Ginseng Root

Ginseng root has long been prized in Asia for its medicinal properties.
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Ghee

Becoming more popular in the West, ghee is clarified butter originating millenia ago in India. After being...
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Gochujang

Korean fermented chili paste
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Garam Masala

Garam masala is a warming blend of spices found throughout India, Pakistan, and other South Asian cuisines.
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Ginger Buds

Ginger buds are popular in Japan, where they’re harvested from the young myoga plant, also known as...
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Ginger

Ginger is a common and versatile ingredient in Asian cooking
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Gai Lan

A Chinese leafy green, also known as Chinese broccoli
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Gobo

Also called burdock root in English, gobo is a root that’s long and slender with a brown,...
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