Uwajipedia Archive - Page 16 of 20

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

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

Santoku is a multi-purpose Japanese kitchen knife that can be used to cut fish, meat and vegetables

Known now as a delicacy worldwide, sashimi has been so in Japan for hundreds of years. It’s...

Satay isn’t just one dish, but. more of a family of Southeast Asian skewered, grilled meats.

If you’re familiar with a bit of Japanese linguistic trends, you’ll notice the “imo” here and infer...

Scallions, green onions, what are they? Well, for starters, the same thing.

While referred to as “roe,” uni is actually the sea urchin gonads. It’s considered a delicacy in...

Senbei are simply a type of Japanese rice cracker.

Thinly cut cabbage that is a common side dish in Japanese cuisine.

If you’ve eaten food from East Asia, Southeast Asia, India, and beyond, chances are you’ve tasted sesame...

Not only are sesame seeds and their oil used in many Asian cuisines, they’re used in almost...

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