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Uwajipedia

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

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Taro Leaves 

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

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

A versatile staple found in almost every Asian cuisine.
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Togarashi

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

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

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

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

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

Until recently overshadowed in Western societies by the four other tastes — salty, sweet, sour, and bitter...
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Wagyu 

Wagyu is synonymous with exquisite beef. Technically, however, it isn’t the meat itself but rather the cattle...
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Wakame

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...
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Warabi

The unopened head of the bracken fern.
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