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Uwajipedia

A glossary of common, and not-so-common, Asian ingredients and terms.

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Plum Sauce

Thick, tangy, and sweet, plum sauce is the perfect complement to lots of savory dishes.
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Poke

Poke (pronounced "po-keh") is a Hawaiian raw seafood salad that is commonly found at parties and luaus.
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Ponzu

Citrus seasonsed sauce commonly used in Japanese cuisine.
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Popping Boba 

One of the most common bubble tea add-ons after tapioca pearls (or simply “boba” for short) is...
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Pork Belly

Pork belly is popular in so many cuisines across the globe that it feels impossible to give...
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Pork Sung

Also called "meat floss" in English, pork sung is much more appetizing than its name suggests.
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Preserved Duck Egg (Century Eggs) 

The century egg, also known as thousand-year-egg or pidan, is a famous — or infamous, depending on...
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Pummelo

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

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

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

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

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