Uwajipedia Archive - Page 13 of 20

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...

While makizushi, also known as sushi rolls, might be what comes to mind in North America when...

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...

Nurungji might have the record for greatest ratio of simple to delicious. This Korean snack, also known...

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...

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

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

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

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