Uwajipedia Archive

Thai Basil

Thai basil, one of three types of basil commonly used in Thai cooking, is native to Southeast...

Taiyaki

Popular in Japan and around the world, taiyaki are filled pancakes shaped like a tai fish and...

Turmeric

Actually belonging to zingiberaceae, the same family as ginger, turmeric is native to South and Southeast Asia....

Taro Leaves

Taro is a tropical plant native to Southeast Asia and India but are now cultivated in various...

Tapioca Starch

The starch of the cassava root, tapioca is native to South America but has now spread throughout...

Tomato

Are they a fruit? Are they a vegetable? Let’s just go with “yes.”

Tsukemono

If you’re familiar with Japanese cuisine, you’ve likely had tsukemono on occasion. They’re not any one dish,...

Tempura

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...

Takoyaki

If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...

Tamari

If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....

Tamagoyaki

A compound of the words “tamago” and “yaki,” this dish is a Japanese rolled omelette. “Tamago” means...

Takuan

Takuan is simply daikon radish, pickled.

Tamarind

The brown pod-like fruit of the tamarind tree is a cooking ingredient used across Southern Asia for...

Tofu

A versatile staple found in almost every Asian cuisine.

Togarashi

Togarashi is the Japanese word for chili pepper and a catch-all term for condiments with chili pepper.

Uwajipedia

Our Blog

Explore everything from our recipes, Uwajipedia, to who we are and where we’re going!

Email Sign Up

Success!