Uwajipedia

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

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Starts with N

Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...

When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...

A traditional Japanese food made from fermented soybeans.

Also spelled “napa,” these are a common type of Chinese cabbage frequently found throughout East Asian cuisine.

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