Uwajipedia Archive - Page 12 of 19

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...

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

A traditional Japanese food made from fermented soybeans.

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...

When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...

Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...

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

Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...

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