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Uwajipedia

A glossary of common, and not-so-common, Asian ingredients and terms.

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Niboshi

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

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

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

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

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

Short for “ogonori,” this is a seaweed found in Filipino, Japanese, Korean, and especially Hawaiian cuisine.
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Oroshigane

A small food grater, commonly used to grate wasabi root or daikon radish.
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Otoshibuta

Otoshibuta is a wooden drop-lid that fits just inside the sides of a straight-sided pot.
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Oyster sauce

Sweet, salty sauce made from oysters used in Chinese cuisine
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Pad krapow

Also spelled pad kra pao, pad gaprao, phat kaphrao, and other spellings, pad krapow is a Thai...
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Palm Sugar

Made from the sap of a palm tree, palm sugar is found throughout Southeast Asia where it’s...
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Pandan Leaves 

Popular in many different Southeast and South Asian cuisines as a flavoring and aroma agent, pandan leaves...
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