Uwajipedia

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.

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...

Despite the name, yakisoba is not made of true soba noodles — those are a type of...

Kind of like a drinkable yogurt, yakult is a Japanese probiotic drink made of milk that’s been...

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