Uwajipedia Archive - Page 3 of 18

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking

Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.

Also known as Opo Squash. Around the world, bottle gourds have numerous uses — culinarily and otherwise....

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...

Noodles made from a variety of starches including mung bean or sweet potato

One of the most famous Chinese meat preparations, char siu is Cantonese barbecue pork.

It would be reasonable to confuse chili bean paste and chili paste as the same thing, but...

An oil infused with ground chili peppers

Along with being ubiquitous in so many cuisines throughout the globe, chili peppers’ other defining characteristic seems...

A condiment that adds spice and flavor to Asian dishes

While chives are used in many cuisines around the world, Chinese chives have a stronger flavor than...

Despite the name, Chinese okra is unrelated to the plant known as okra in the US. You...

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