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Uwajipedia

A glossary of common, and not-so-common, Asian ingredients and terms.

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Black Garlic

Black garlic has been enjoying a bit of a moment lately. While it’s been made in Korea...
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Black Tea

The variety of tea where the tea leaves have been allowed to oxidize
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Black Vinegar

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...
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Bok Choy

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

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

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

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

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

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

Native to Central America, chayote is a plant used in dishes across the tropics and subtropics. Although...
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Chili Bean Paste

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

An oil infused with ground chili peppers
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