Uwajipedia Archive - Page 10 of 22

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...

Kakigori is a traditional Japanese shaved ice dessert. Dating back over 1,000 years, the earliest versions were...

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...

Dried bonito flakes used for making dashi.

While it could be confused from a distance for oyster sauce or just standard soy sauce, kecap...

Also spelled “napa,” these are a common type of Chinese cabbage frequently found throughout East Asian cuisine.

Koji is the name for the mold used in making soy sauce, miso, and other fermented foods...

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