Uwajipedia Archive - Page 11 of 20

The Makrut lime is a citrus fruit native to Southeast Asia. While the zest and the fruit...

Also known as spring pancakes, these are thin, simple pancakes originating in northern China. They’re used kind...

This beckoning cat is a common figurine in Japan

You won’t find mangosteen at most (or indeed many at all) supermarkets in North America. This fruit...

Manila clams are small sweet hard-shell clams best suited for steaming.

Manju is one of many types of wagashi, or small Japanese confections. There are lots of varieties...

Milder than many Thai curries, massaman curry draws its influence from far beyond its nation’s cuisine. Because...

Most well-known for its usage as a topping on ramen, menma are fermented, seasoned bamboo shoots sliced...

Milkfish is a sleek, silvery fish that’s a popular ingredient in the cuisines of Taiwan, the Philippines,...

A low alcohol rice wine, mirin is ubiquitous in Japanese cooking. This golden liquid is similar to...

Miso is a traditional Japanese seasoning made of fermented soybeans and sometimes rice, barley, or other ingredients.

Also called Japanese parsley, mitsuba is actually related to carrots! It’s a leafy green herb used in...

Uwajipedia