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Uwajipedia

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

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Garam Masala

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

Korean fermented chili paste
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Sushi

Sushi is the Japanese term for a food item made from cooked vinegared rice combined with a...
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Panko

Japanese bread crumbs
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Donabe

A special Japanese clay pot for cooking hot pot dishes
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Sake Kasu

Japanese pickling agent or marinade ingredient
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Eggs

Eggs are widely used in all types of Asian cooking
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Fried Bean Curd

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

Not to be confused with coconut milk, which is extracted from the flesh, coconut water is the...
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Coconut

The delicious coconut is ubiquitous with the tropics and its use goes beyond just food. In Southeast...
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Durian

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

Japanese alcoholic beverage made from fermented rice
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