Uwajipedia Archive - Page 12 of 27

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...

Japan's top-selling mayonnaise, Kewpie is smoother, richer, and more flavorful than typical American mayo, thanks to its...

Kimchi is a traditional Korean fermented side dish most often made from napa cabbage and gochugaru chili...

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.

Uwajipedia