Uwajipedia Archive - Page 7 of 19

If you’re thinking this sounds familiar but you can’t quite put your finger on it, it’s probably...

Fugu is a Japanese puffer fish. And before we talk any more about it, first thing’s first:...

Also known as butterbur, fuki is a stalk vegetable used in Japanese cuisine and as a Korean...

Furikake is a dried seasoning of crumbled, chopped, and powdered ingredients used as a topping for pretty...

While it’s called a melon, the fuzzy melon is actually a wax gourd. It’s grown in southern...

While the transliteration from the Thai alphabet to English can vary, gaeng keow wan — also known...

A Chinese leafy green, also known as Chinese broccoli

Botanically, galangal is a family of plants native to Southeast Asia that are related to (but distinct...

Garam masala is a warming blend of spices found throughout India, Pakistan, and other South Asian cuisines.

Garlic… What is there to say about garlic? There’s a reason it’s so popular in so many...

Becoming more popular in the West, ghee is clarified butter originating millenia ago in India. After being...

Ginger is a common and versatile ingredient in Asian cooking

Uwajipedia