Uwajipedia Archive - Page 11 of 22

While there are many edible seaweeds in Japanese cooking, konbu is the most substantial and robust. It’s...

Konnyaku is a jelly-like cake made of the powdered konjac yam.

Korean rice cakes, called tteok, come in a few different shapes and sizes and are core ingredients...

Japanese for “black pig,” Kurobuta is also known as the Kagoshima Berkshire pig or simply Berkshire pork...

Although at first glance they could from afar appear to just be black beans, kuromame are sweetened...

Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a...

Also known as lap cheong or lap chong, lap xuong is one of a few English transliterations...

Lemongrass, a grass herb native to much of South and Southeast Asia as well as Asia’s island...

Having been cultivated by humans for thousands of years, lentils are a staple in many of the...

Longan is a tropical fruit native to Southern Asia.

Also called the lotus nut, these seeds come from the beloved lotus plant — scientific Latin name:...

Also called “saba” in Japan, mackerel is a smaller, milder cousin of the tuna. The fish themselves...

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