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Uwajipedia

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

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Douhua

Yuzu kosho is one of the many food items stemming from Japan’s history of fermentation. This fermented...
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Dragon Fruit   

Also known as the pitaya, dragon fruit comes from a cactus native to the Pacific coastal areas...
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Durian

Durian, a fruit belonging belonging to the genus Durio, is found exclusively in Southeast Asia.
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Edamame 

You probably know edamame. Immature steamed soybeans or edamame are one of Japan’s most popular food exports....
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Eel

Eel is a funky-looking fish that, it turns out, tastes quite good.
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Egg Noodles

Egg noodles are a delicious component of cuisines not just in Asia, but worldwide!
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Egg tarts 

Egg tarts are similar to Portuguese and English custard tarts, being essentially the southern Chinese version of...
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Eggplant

A meaty, low calorie vegetable used in several Asian dishes
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Eggs

Eggs are widely used in all types of Asian cooking
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Enoki Mushrooms 

Enoki mushrooms are delicate, slender mushrooms that are especially popular in Japan, Korea, and China, where they’ve...
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Fermented Tofu

While tofu has been a staple in China for over 2,000 years, its fermented version — also...
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Fish Cakes

Made from ground fish and flour and then steamed or fried
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