Uwajipedia Archive - Page 17 of 27

Omurice (omelette rice) is a Japanese dish made of fried rice wrapped in a thin omelette. Popular...

At the intersection of “simple” and “ideal snack”, you’ll find onigiri right in the center.

A small food grater, commonly used to grate wasabi root or daikon radish.

Otoshibuta is a wooden drop-lid that fits just inside the sides of a straight-sided pot.

Oyakodon is a classic Japanese rice bowl made with chicken, egg, and onions simmered in a sweet-savory...

Oyster mushrooms come in a variety of types, including pearl oysters, Indian or lung oysters, and aspen...

Sweet, salty sauce made from oysters used in Chinese cuisine

Also spelled pad kra pao, pad gaprao, phat kaphrao, and other spellings, pad krapow is a Thai...

Made from the sap of a palm tree, palm sugar is found throughout Southeast Asia where it’s...

Popular in many different Southeast and South Asian cuisines as a flavoring and aroma agent, pandan leaves...

Japanese bread crumbs

While it’s less famous in the West than its cousin, roti, paratha is another unleavened flatbread originally...

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