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Uwajipedia

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

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All Uwajipedia

Sukiyaki Meat

thin slices of fat-marbled beef
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Sushi

Sushi is the Japanese term for a food item made from cooked vinegared rice combined with a...
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Szechuan

A province in inland southwest China, Szechuan is known for its vibrant, spicy cuisine.
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Takuan

Takuan is simply daikon radish, pickled.
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Tamagoyaki

A compound of the words “tamago” and “yaki,” this dish is a Japanese rolled omelette. “Tamago” means...
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Tamari

If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....
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Tamarind

The brown pod-like fruit of the tamarind tree is a cooking ingredient used across Southern Asia for...
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Tofu

A versatile staple found in almost every Asian cuisine.
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Togarashi

Togarashi is the Japanese word for chili pepper and a catch-all term for condiments with chili pepper. 
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Udon

One of Japan’s most well-known foods, udon is thicker than their culinary cousins of soba and ramen....
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Warabi

The unopened head of the bracken fern.
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Wasabi

A relative of the common cabbage, wasabi grows near mountain streams in Japan.
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