4th of July Hours: Seattle 8am to 7pm | Bellevue, Renton & Beaverton 9am to 7pm

Uwajipedia

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

Filter by Category
Starts with K

Kuzu Starch

Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a...
Read More

Kashiwa Mochi

Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean...
Read More

Koji

Koji is the name for the mold used in making soy sauce, miso, and other fermented foods...
Read More

Kecap Manis

While it could be confused from a distance for oyster sauce or just standard soy sauce, kecap...
Read More

Kabocha

First brought to Japan 500 years ago by the Portuguese, kabocha is a squash also known as...
Read More

Katsuobushi

Dried bonito flakes used for making dashi.
Read More

Karashi

Karashi is a yellow Japanese mustard made from crushed mustard seeds mixed with horseradish. Unlike most European...
Read More