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

Baby Corn
Baby corn are attractive, instantly edible little ears of corn commonly found in salads and stir-fry dishes.
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Bamboo Grass
One of the most popular sansai vegetables (mountain vegetables), bamboo grass is the young shoot of the nemagari-take bamboo.
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Bamboo Shoots
The young growth on a bamboo plant that is used in soups and stir-fries
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Banana Blossom
Common to Southeast Asian cuisine, the unopened blossoms are sold whole and used like a vegetable in southeast Asian cooking.
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Banana Ketchup
Banana Ketchup is a popular Filipino condiment made from bananas, sugar, vinegar and spices.
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Banana Leaf
The leaves of the banana plant have many uses in tropical Asian countries.
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Basil
A fragrant herb used in Asian cuisine of South Asia
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Bento
Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were prepared at home to be taken to work or school for lunch.
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Bitter Melon
True to its name, bitter melon is bitter in flavor and used in Cantonese cooking
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Black Bean Sauce
Blend of fermented black beans and spices used in Chinese cuisine
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Black Cod
Black Cod is a white-flesh fish with a rich, buttery flavor
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Black Tea
The variety of tea where the tea leaves have been allowed to oxidize
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Bok Choy
Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking
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Bottle Gourd
With smooth, light green skin, young bottle gourds can be cooked in a manner similar to zucchini
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