Uwajipedia Archive - Page 9 of 20

Sweet, salty and spicy sauce used in Chinese cuisine

A member of the jack family and not actually a mackerel , the sleek, silvery horse mackerel...

Sometimes anglicized as “inari sushi,” inarizushi is one of the simplest forms of sushi. It consists of...

Iwashi are delicious and crucially with overfishing and environmental concerns, sustainable. That’s because they’re a small fish...

Originally adapted from French croquettes introduced to the country in the late 1800s, Japanese croquettes are called...

Sometimes confused for basmati, jasmine rice is a long grain rice most common in Southeast Asian cooking.

Jellyfish is used in Chinese and many other Asian cuisines, and is usually sold salted and dried...

With many alternate names including Chinese date, Chinese jujube, or just jujube, these fruits were domesticated over...

Kabayaki isn’t a food itself, but rather a preparation style for certain seafood like fish and especially...

First brought to Japan 500 years ago by the Portuguese, kabocha is a squash also known as...

Karashi is a yellow Japanese mustard made from crushed mustard seeds mixed with horseradish. Unlike most European...

Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean...

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