Uwajipedia Archive - Page 8 of 20

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

Ginger buds are popular in Japan, where they’re harvested from the young myoga plant, also known as...

Ginseng root has long been prized in Asia for its medicinal properties.

Gireumjang — also transliterated as gireum jang or jang gireum — is an extremely simple dipping sauce...

Also called burdock root in English, gobo is a root that’s long and slender with a brown,...

Korean fermented chili paste

Although they go by many different names on English-language menus, gỏi cuốn is the native name for...

Also called wolfberries, goji are the berries found on the Chinese boxthorn and Chinese wolfberry plants. They’re...

The unripened flesh of the mango is often used in salads and used in India, Malaysia and...

Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...

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