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Uwajipedia

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

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All Uwajipedia

Basil

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

True to its name, bitter melon is bitter in flavor and used in Cantonese cooking
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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 Tea

The variety of tea where the tea leaves have been allowed to oxidize
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Bok Choy

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking
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Bottle Gourd

Also known as Opo Squash. Around the world, bottle gourds have numerous uses — culinarily and otherwise....
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Candlenut

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...
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Cellophane Noodles

Noodles made from a variety of starches including mung bean or sweet potato
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Chili Bean Paste

It would be reasonable to confuse chili bean paste and chili paste as the same thing, but...
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Chili Oil

An oil infused with ground chili peppers
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