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Uwajipedia

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

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Banana Ketchup

A popular condiment in the Philippines, banana ketchup is a sauce made of vinegar, sugar, other spices,...
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Banana Leaf

The leaves of the banana plant have many uses in tropical Asian countries.
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Bánh Mì Baguette  

Hailing from a mix of traditional Vietnamese ingredients and French colonial influences, the banh mi sandwich is...
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Basil

There’s a reason basil is so popular, and that’s simply because it adds so much flavor to...
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Bean Sprouts

Bean sprouts are common in dishes throughout the world, but they are especially integral to many cuisines...
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Bento

Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were...
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Bibimbap 

It’s easy to see why bibimbap is one of the most famous Korean dishes outside of Korea....
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Bitter melon

True to its name, the bitter melon is, indeed, bitter. It’s especially common in Cantonese and Indian...
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Black Bean Sauce

Blend of fermented black beans and spices used in Chinese cuisine
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Black Cod

Black Cod is a white-flesh fish with a rich, buttery flavor
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Black Fungus (Mushroom) 

Thought to have been originally cultivated in China for both culinary and medicinal purposes, the black fungus...
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Black Garlic

Black garlic has been enjoying a bit of a moment lately. While it’s been made in Korea...
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