Uwajipedia Archive - Page 23 of 24

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...

Also known as rice vermicelli, these noodles are round and widely used throughout East, South, and especially...

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

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.

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