We’re Hiring!  Join our Team.  Learn More>>

Uwajipedia

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

Filter by Category
Starts with O

Oden

Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...
Read More

Oyster sauce

Sweet, salty sauce made from oysters used in Chinese cuisine
Read More

Otoshibuta

Otoshibuta is a wooden drop-lid that fits just inside the sides of a straight-sided pot.
Read More

Oroshigane

A small food grater, commonly used to grate wasabi root or daikon radish.
Read More

Ogo

Short for “ogonori,” this is a seaweed found in Filipino, Japanese, Korean, and especially Hawaiian cuisine.
Read More

Ochazuke

A simple Japanese dish where hot green tea is poured over rice
Read More