Uwajipedia Archive - Page 25 of 27

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.”

Tonkatsu sauce is a thick, sweet, and tangy condiment often compared to a richer Worcestershire. It's the...

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

Tteokbokki is a popular Korean dish made with chewy rice cakes (tteok) simmered in a sweet, savory,...

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...

Umeshu is a Japanese liqueur made by steeping ume fruit in alcohol and sugar for several months....

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

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