Uwajipedia Archive - Page 16 of 22

Also commonly spelled “pomelo,” this fruit is a citrus native to Southeast Asia. It’s not only the...

Ramen, a dish originating from Chinese wheat noodle soup, was introduced to Japan in the early 1900s...

Although there are many different types of kidney beans such as the white cannellini, the first kind...

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...

Used in East, South, and Southeast Asia for thousands of years, rice flour is simply flour milled...

Rice noodles are noodles made from rice flour and water, and are used in East and Southeast...

“Rice paper” can refer to a handful of different types of edible sheets of “paper” made from...

Vinegar made from fermented rice.

Japanese alcoholic beverage made from fermented rice

Japanese pickling agent or marinade ingredient

When you hear the word “condiment,” you might not think of something made from codfish, but that’s...

Traditionally eaten at New Year’s in Japan, salted herring roe or “kazunoko” are associated with health, fertility,...

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