Uwajipedia Archive - Page 2 of 15

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

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

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

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

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.

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

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