Uwajipedia Archive - Page 18 of 20

A compound of the words “tamago” and “yaki,” this dish is a Japanese rolled omelette. “Tamago” means...

If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....

The brown pod-like fruit of the tamarind tree is a cooking ingredient used across Southern Asia for...

The starch of the cassava root, tapioca is native to South America but has now spread throughout...

Taro is a tropical plant native to Southeast Asia and India but are now cultivated in various...

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...

A versatile staple found in almost every Asian cuisine.

Togarashi is the Japanese word for chili pepper and a catch-all term for condiments with chili pepper.

Are they a fruit? Are they a vegetable? Let’s just go with “yes.”

If you’re familiar with Japanese cuisine, you’ve likely had tsukemono on occasion. They’re not any one dish,...

Actually belonging to zingiberaceae, the same family as ginger, turmeric is native to South and Southeast Asia....

One of Japan’s most well-known foods, udon is thicker than their culinary cousins of soba and ramen....

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