Uwajipedia Archive - Page 8 of 26

Fish maw is the culinary term for the inflatable bladder fish have that allows them to control...

Sauce made from fermented fish used widely in Southeast Asian cuisine

Mixture of spices used in Chinese cuisine

If you’re a fan of sushi, you’ve almost certainly come across flying fish eggs — also known...

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...

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