Uwajipedia Archive - Page 14 of 22

While makizushi, also known as sushi rolls, might be what comes to mind in North America when...

When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...

Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...

Nurungji might have the record for greatest ratio of simple to delicious. This Korean snack, also known...

A simple Japanese dish where hot green tea is poured over rice

Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...

Short for “ogonori,” this is a seaweed found in Filipino, Japanese, Korean, and especially Hawaiian cuisine.

A small food grater, commonly used to grate wasabi root or daikon radish.

Otoshibuta is a wooden drop-lid that fits just inside the sides of a straight-sided pot.

Oyster mushrooms come in a variety of types, including pearl oysters, Indian or lung oysters, and aspen...

Sweet, salty sauce made from oysters used in Chinese cuisine

Also spelled pad kra pao, pad gaprao, phat kaphrao, and other spellings, pad krapow is a Thai...

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