Uwajipedia Archive

Goji Berries

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

Galangal

Botanically, galangal is a family of plants native to Southeast Asia that are related to (but distinct...

Gireumjang

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

Gỏi Cuốn

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

Gaeng Keow Wan

While the transliteration from the Thai alphabet to English can vary, gaeng keow wan — also known...

Garlic

Garlic… What is there to say about garlic? There’s a reason it’s so popular in so many...

Gyoza

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

Ginkgo nut

Green Mango

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

Ginseng Root

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

Ghee

Becoming more popular in the West, ghee is clarified butter originating millenia ago in India. After being...

Gochujang

Korean fermented chili paste

Garam Masala

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

Ginger Buds

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

Ginger

Ginger is a common and versatile ingredient in Asian cooking

Gai Lan

A Chinese leafy green, also known as Chinese broccoli

Gobo

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

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