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Uwajipedia

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

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Starts with S

Star Fruit

Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the...
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Santoku Knife

Santoku is a multi-purpose Japanese kitchen knife that can be used to cut fish, meat and vegetables
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Sengiri Cabbage

Thinly cut cabbage that is a common side dish in Japanese cuisine.
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Sakura Denbu

A pink colored condiment made from cooked and dried codfish, and used to season and add color...
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Szechuan

One of the most densely populated provinces of China and known for it's hot and spicy cuisine.
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Sansai

'"Sansai" vegetables are those vegetables that in olden times were harvested from the wild (the "san" in...
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Salted Salmon Roe

Salted salmon roe is a popular Japanese rice topping and sushi ingredient.
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Salted Herring Roe

Traditionally eaten at New Year’s in Japan, salted herring roe or “kazunoko” are associated with health, fertility,...
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Sea Urchin Roe

While referred to as “roe,” uni is actually the sea urchin gonads. It’s considered a delicacy in...
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Smelt Roe

Also called masago, smelt roe are the eggs from the type of smelt fish called a capelin....
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Sukiyaki Meat

thin slices of fat-marbled beef
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Sushi

Sushi is the Japanese term for a food item made from cooked vinegared rice combined with a...
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Sake Kasu

Japanese pickling agent or marinade ingredient
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Sake

Japanese alcoholic beverage made from fermented rice
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Shochu

One of Japan's most popular alcoholic beverages
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Soba Cha

A tea made from roasted buckwheat
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Soba

Noodles made from buckwheat flour
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Shiso

A member of the mint family, shiso has many uses in Japanese cooking
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Sesame Oil

If you’ve eaten food from East Asia, Southeast Asia, India, and beyond, chances are you’ve tasted sesame...
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