Uwajipedia Archive - Page 11 of 23

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...

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

Native to southern China and Southeast Asia, konjac is a root vegetable used in a variety of...

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...

Kumquats — or cumquats in some parts of the world — are a unique type of citrus...

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...

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