Uwajipedia

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

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Sesame Balls

Transliterated from Chinese as jiandui (and known by other names in different regions of China), these sesame balls are...

Uwajimaya | Uwajipedia - Sesame Oil

Sesame Oil

If you’ve eaten food from East Asia, Southeast Asia, India, and beyond, chances are you’ve tasted sesame...

Sesame Seeds Illustration | Uwajimaya

Sesame Seeds

Not only are sesame seeds and their oil used in many Asian cuisines, they’re used in almost...

Shiitake Illustration | Uwajimaya

Shiitake

Shiitake are one of the most well-known types of mushrooms, especially in the Japanese cuisine in which...

Uwajimaya | Uwajipedia - Shiso

Shiso

A member of the mint family, shiso has many uses in Japanese cooking

Shiso Illustration | Uwajimaya

Shiso

A member of the mint family, shiso is also sometimes referred to as “Chinese basil” or “beefsteak...

Uwajimaya | Uwajipedia - Shochu

Shochu

One of Japan's most popular alcoholic beverages

Shokupan Illustration | Uwajimaya

Shokupan

Eaten almost daily by many in Japan, shokupan is Japanese milk bread (also called Hokkaido milk bread)....

Shrimp Paste Illustration | Uwajimaya

Shrimp Paste (Balchao, Kapi, Mam Tom)

The name might sound self-explanatory, and in some ways, it is: Shrimp paste is a paste made...

Uwajimaya | Uwajipedia - Smelt Roe

Smelt Roe

Also called masago, smelt roe are the eggs from the type of smelt fish called a capelin....

Soba Noodles Illustration | Uwajimaya

Soba

A popular buckwheat noodle in Japan, there are tons of dishes made up of soba. These include...

Soba Cha Food Art | Uwajimaya

Soba Cha

Soba cha is the Japanese name for tea made from roasted buckwheat that’s popular in Japan, Korea,...