Uwajipedia Archive - Page 13 of 22

Also called Japanese parsley, mitsuba is actually related to carrots! It’s a leafy green herb used in...

Related to the mustard plant, mizuna is also called Japanese mustard greens, or sometimes simply “greens” or...

A traditional Japanese food enjoyed particularly around the new year, steamed glutinous (sweet) rice is pounded to...

Monaka is a type of wagashi, a family of Japanese confections traditionally served with tea. While wagashi...

More commonly known by its abbreviation MSG, monosodium glutamate is a naturally-occurring salt found in many foods,...

Also called green lentils, mung beans are common across the whole Asian continent and have been for...

You’ve probably had it, and you certainly love it. Naan is a type of flatbread found in...

A Korean noodle soup dish, naengmyeon originates in what is now North Korea, particularly from the regions...

Despite translating roughly to “Japanese leek,” naganegi aren’t a one-to-one comparison to European leeks. Rather, they’re culinarily...

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

A traditional Japanese food made from fermented soybeans.

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...

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