Uwajipedia Archive - Page 12 of 20

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...

Related to the mustard plant, mizuna is also called Japanese mustard greens, or sometimes simply “greens” or...

A traditional Japanese food enjoyed particularly around the new year, steamed glutinous (sweet) rice is pounded to...

Monaka is a type of wagashi, a family of Japanese confections traditionally served with tea. While wagashi...

More commonly known by its abbreviation MSG, monosodium glutamate is a naturally-occurring salt found in many foods,...

Also called green lentils, mung beans are common across the whole Asian continent and have been for...

You’ve probably had it, and you certainly love it. Naan is a type of flatbread found in...

Despite translating roughly to “Japanese leek,” naganegi aren’t a one-to-one comparison to European leeks. Rather, they’re culinarily...

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