Uwajipedia Archive - Page 2 of 17

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

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

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

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

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

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

Blend of fermented black beans and spices used in Chinese cuisine

Black Cod is a white-flesh fish with a rich, buttery flavor

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

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...

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

Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.

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