Uwajipedia Archive - Page 16 of 21

“Rice paper” can refer to a handful of different types of edible sheets of “paper” made from...

Vinegar made from fermented rice.

Japanese alcoholic beverage made from fermented rice

Japanese pickling agent or marinade ingredient

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

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

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

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.

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