Uwajipedia Archive - Page 11 of 24

Kakigori is a traditional Japanese shaved ice dessert. Dating back over 1,000 years, the earliest versions were...

What’s kalbi? Only one of the most purely delicious preparations of meat in the world.

Karashi is a yellow Japanese mustard made from crushed mustard seeds mixed with horseradish. Unlike most European...

Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean...

Dried bonito flakes used for making dashi.

While it could be confused from a distance for oyster sauce or just standard soy sauce, kecap...

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

Kinako is roasted soybean flour commonly used in Japanese cuisine.

Koji is the name for the mold used in making soy sauce, miso, and other fermented foods...

While there are many edible seaweeds in Japanese cooking, konbu is the most substantial and robust. It’s...

Native to southern China and Southeast Asia, konjac is a root vegetable used in a variety of...

Konnyaku is a jelly-like cake made of the powdered konjac yam.

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