Uwajipedia Archive - Page 23 of 23

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...

The unopened head of the bracken fern.

A relative of the common cabbage, wasabi grows near mountain streams in Japan.

Now seemingly more famous in Western cooking for being an ingredient some people want to avoid; wheat...

Although called “melon” or “Donqua,” winter melon is actually a type of gourd and a distant cousin...

Thinly-wrapped Chinese dumplings, wontons have been a beloved part of many regional Chinese cuisines—from Canton to Sichuan...

Originating in Korean table-barbecuing techniques, yakiniku is the Japanese adaptation of this cooking method. It translates to...

Also known as the Japanese mountain yam, yamaimo is a relative of taro that’s used for its...

Yuba is dried bean curd skin that’s been used in Chinese and Japanese cuisine for at least...

Yuzu is a funny little citrus fruit that produces juice and rind for use in a variety...

Zongzi are simple and delicious: a Chinese stuffed dumpling made of glutinous rice.

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