Uwajipedia Archive - Page 17 of 22

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,...

Salted salmon roe is a popular Japanese rice topping and sushi ingredient.

A staple of Indonesian cuisine, sambal is a chili sauce — some might say it’s more a...

Samosas might be the most popular South Asian snack this side of the Pacific Ocean, and for...

'"Sansai" vegetables are those vegetables that in olden times were harvested from the wild (the "san" in...

Santoku is a multi-purpose Japanese kitchen knife that can be used to cut fish, meat and vegetables

Known now as a delicacy worldwide, sashimi has been so in Japan for hundreds of years. It’s...

Satay isn’t just one dish, but. more of a family of Southeast Asian skewered, grilled meats.

If you’re familiar with a bit of Japanese linguistic trends, you’ll notice the “imo” here and infer...

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