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Uwajipedia

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

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All Uwajipedia

Somen

Often less well-known in North America than other Japanese noodles like ramen, udon, and soba, somen are...
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Soursop

Native to the Caribbean and the tropical Americas, soursop—also known as graviola or guanabana—now grows throughout much...
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Soy Sauce

Soy sauce is a savory, fermented condiment made from soybeans, grains, salt, and koji culture. Widely used...
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Spam

Popular in modern Hawaiian cuisine and Pacific comfort food, Spam might be a bit polarizing — but...
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Spam Musubi

One of Hawaii’s most iconic snacks, spam musubi embodies the islands’ history and heritage in a single...
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Squid Sauce

Made popular in Thailand, Squid Brand fish sauce a popular season to add to a variety of...
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Ssamjang

If you’re familiar with Korean cooking, you might have figured based on the suffix “jang” that ssamjang...
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Star Fruit

Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the...
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Sukiyaki Meat

Sukiyaki meat is thinly sliced, marbled beef used in Japanese hot pot dishes. It cooks quickly in...
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Sunomono 

Sunomono literally translates to “vinegared things” in Japanese, however, it typically refers to a Japanese cucumber salad....
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Surimi

If you’ve had a California roll, you’ve had surimi.
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Sushi

Sushi is the Japanese term for a food item made from cooked vinegared rice combined with a...
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