We’re Hiring! Join our team. Learn More>>

Uwajipedia

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

Filter by Category
All Uwajipedia

Coconut Water

Not to be confused with coconut milk, which is extracted from the flesh, coconut water is the...
Read More

Congee

A porridge or gruel made from rice and served with a variety of toppings and seasonings.
Read More

Cooking Wine

Mirin, sake and rice wine are types of alcohols and wines commonly used in Asian dishes
Read More

Coriander

A fun fact about coriander that not everyone knows? It’s the same thing as cilantro.
Read More

Cucumber

Obviously cucumbers are popular not just in many Asian cuisines, but in lots of Western cooking too!...
Read More

Cumin

Common in cuisines from the eastern Mediterranean to South Asia plus certain cuisines in the Americas, cumin...
Read More

Curry Leaf 

Ask someone to describe the aroma and taste of a curry leaf, and even the most familiar...
Read More

Cuttlefish

Though the name includes "fish," cuttlefish is more similar to squid
Read More

Daikon

A white radish commonly used in a variety of Asian cooking
Read More

Daikon Oroshi

Daikon oroshi is a simple condiment made just from raw grated daikon, the popular Japanese radish. It...
Read More

Daruma

A traditional Japanese good luck doll
Read More

Dashi

Japanese stock which is the base for soups and noodles dishes.
Read More