Uwajipedia Archive - Page 22 of 23

Thai basil, one of three types of basil commonly used in Thai cooking, is native to Southeast...

While Thailand is home to several types of tea, “Thai tea” refers to one iconic, uniquely delicious...

A versatile staple found in almost every Asian cuisine.

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

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

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

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

You might have noticed ube popping up everywhere lately. This vibrant purple yam has long been a...

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

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

Umeboshi are pickled Japanese ume — a fruit that falls somewhere between a plum and an apricot...

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

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