Uwajipedia Archive - Page 12 of 22

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...

The Makrut lime is a citrus fruit native to Southeast Asia. While the zest and the fruit...

Also known as spring pancakes, these are thin, simple pancakes originating in northern China. They’re used kind...

This beckoning cat is a common figurine in Japan

You won’t find mangosteen at most (or indeed many at all) supermarkets in North America. This fruit...

Manila clams are small sweet hard-shell clams best suited for steaming.

Manju is one of many types of wagashi, or small Japanese confections. There are lots of varieties...

Milder than many Thai curries, massaman curry draws its influence from far beyond its nation’s cuisine. Because...

Unlike traditional green teas, which consists of whole leaves, matcha is made of green tea leaves milled...

Most well-known for its usage as a topping on ramen, menma are fermented, seasoned bamboo shoots sliced...

Milkfish is a sleek, silvery fish that’s a popular ingredient in the cuisines of Taiwan, the Philippines,...

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