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Uwajipedia

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

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Shrimp Paste (Balchao, Kapi, Mam Tom)  

The name might sound self-explanatory, and in some ways, it is: Shrimp paste is a paste made...
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Smelt Roe

Also called masago, smelt roe are the eggs from the type of smelt fish called a capelin....
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Soba

A popular buckwheat noodle in Japan, there are tons of dishes made up of soba. These include...
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Soba Cha

Soba cha is the Japanese name for tea made from roasted buckwheat that’s popular in Japan, Korea,...
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Soba Noodles

Noodles made from buckwheat flour
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Somen

Often less well-known in North America than other Japanese noodles like ramen, udon, and soba, somen are...
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Squid Sauce

Made popular in Thailand, Squid Brand fish sauce a popular season to add to a variety of...
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Ssamjang

If you’re familiar with Korean cooking, you might have figured based on the suffix “jang” that ssamjang...
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Star Fruit

Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the...
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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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