Uwajipedia Archive - Page 4 of 21

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...

While most of us think of makizushi (AKA sushi rolls), nigiri, and temaki sushi cones when we...

The utensil of choice in many parts of Asia

One of the most ubiquitous Asian dishes in the West, chow mein is Chinese stir-fried noodles —...

Chinese cabbage with small edible flowers

A special variety of chrysanthemum popular for culinary purposes, these leaves come from the plant also known...

Originating in Indian cuisines, chutney has been around for at least the last 2,500 years. We often...

The delicious coconut is ubiquitous with the tropics and its use goes beyond just food. In Southeast...

Liquid extracted from the meat of the coconut

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