Uwajipedia | Uwajimaya

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

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

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

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

Sweet, salty sauce made from oysters used in Chinese cuisine

Sweet, salty sauce made from oysters used in Chinese cuisine