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Uwajipedia

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

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Starts with N

Naganegi (Japanese Leek) 

Despite translating roughly to “Japanese leek,” naganegi aren’t a one-to-one comparison to European leeks. Rather, they’re culinarily...
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Naan

You’ve probably had it, and you certainly love it. Naan is a type of flatbread found in...
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Nori

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

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

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

A traditional Japanese food made from fermented soybeans.
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Nappa

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