Japanese Summer Festival at Seattle Uwajimaya.  Learn More>>

Uwajipedia

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

Filter by Category
All Uwajipedia

Shiitake

Shiitake are one of the most well-known types of mushrooms, especially in the Japanese cuisine in which...
Read More

Shiso

A member of the mint family, shiso has many uses in Japanese cooking
Read More

Shiso

A member of the mint family, shiso is also sometimes referred to as “Chinese basil” or “beefsteak...
Read More

Shochu

One of Japan's most popular alcoholic beverages
Read More

Shokupan 

Eaten almost daily by many in Japan, shokupan is Japanese milk bread (also called Hokkaido milk bread)....
Read More

Shrimp Paste (Balchao, Kapi, Mam Tom)  

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

Smelt Roe

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

Soba

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

Soba Cha

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

Soba Noodles

Noodles made from buckwheat flour
Read More

Somen

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