Uwajipedia Archive - Page 20 of 22

If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...

Takuan is simply daikon radish, pickled.

A compound of the words “tamago” and “yaki,” this dish is a Japanese rolled omelette. “Tamago” means...

If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....

The brown pod-like fruit of the tamarind tree is a cooking ingredient used across Southern Asia for...

The starch of the cassava root, tapioca is native to South America but has now spread throughout...

Taro is a tropical plant native to Southeast Asia and India but are now cultivated in various...

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...

Thai basil, one of three types of basil commonly used in Thai cooking, is native to Southeast...

A versatile staple found in almost every Asian cuisine.

Togarashi is the Japanese word for chili pepper and a catch-all term for condiments with chili pepper.

Are they a fruit? Are they a vegetable? Let’s just go with “yes.”

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