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Uwajipedia

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

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Preserved Duck Egg (Century Eggs) 

The century egg, also known as thousand-year-egg or pidan, is a famous — or infamous, depending on...
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Red Kidney Bean

Although there are many different types of kidney beans such as the white cannellini, the first kind...
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Renkon

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...
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Rice Noodles

Rice noodles are noodles made from rice flour and water, and are used in East and Southeast...
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Rice Vinegar

Vinegar made from fermented rice.
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Sake

Japanese alcoholic beverage made from fermented rice
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Sake Kasu

Japanese pickling agent or marinade ingredient
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Sakura Denbu

When you hear the word “condiment,” you might not think of something made from codfish, but that’s...
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Salted Herring Roe

Traditionally eaten at New Year’s in Japan, salted herring roe or “kazunoko” are associated with health, fertility,...
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Salted Salmon Roe

Salted salmon roe is a popular Japanese rice topping and sushi ingredient.
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Sambal

A staple of Indonesian cuisine, sambal is a chili sauce — some might say it’s more a...
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Sansai

'"Sansai" vegetables are those vegetables that in olden times were harvested from the wild (the "san" in...
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