Gift Card Sale June 12-18 Learn More>>

Uwajipedia

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

Filter by Category
All Uwajipedia

Sushi

Sushi is the Japanese term for a food item made from cooked vinegared rice combined with a...
Read More

Szechuan

A province in inland southwest China, Szechuan is known for its vibrant, spicy cuisine.
Read More

Takoyaki

If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...
Read More

Takuan

Takuan is simply daikon radish, pickled.
Read More

Tamagoyaki

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

Tamari

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

Tamarind

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

Tapioca Starch  

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

Taro Leaves 

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

Tempura

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

Tofu

A versatile staple found in almost every Asian cuisine.
Read More

Togarashi

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