Uwajipedia Archive - Page 14 of 15

If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...

Takuan is simply daikon radish, pickled.

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

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

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

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...

A versatile staple found in almost every Asian cuisine.

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

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

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...

The unopened head of the bracken fern.

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

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