Uwajipedia

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

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Jasmine Rice | Uwajimaya

Jasmine Rice

Sometimes confused for basmati, jasmine rice is a long grain rice most common in Southeast Asian cooking.

Japanese Croquette Food Art | Uwajimaya

Japanese Croquette

Originally adapted from French croquettes introduced to the country in the late 1800s, Japanese croquettes are called...

Uwajimaya | Uwajipedia - Jelly Fish

Jelly Fish

Jellyfish is used in Chinese and many other Asian cuisines, and is usually sold salted and dried...