Uwajipedia Archive - Page 13 of 19

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.

Sweet, salty sauce made from oysters used in Chinese cuisine

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

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

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

Japanese bread crumbs

While it’s less famous in the West than its cousin, roti, paratha is another unleavened flatbread originally...

Also just called peanut sauce or satay sauce, this dipping sauce is a flavorful part of Southeast...

In season during the fall, persimmon, or kaki, are fruit that are native to Asia, and enjoyed...

With seemingly endless regional variations and similarly endless names thereof, pilav, pilaf, plov, osh — whatever you...

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