Uwajipedia Archive - Page 21 of 22

If you’re familiar with Japanese cuisine, you’ve likely had tsukemono on occasion. They’re not any one dish,...

Actually belonging to zingiberaceae, the same family as ginger, turmeric is native to South and Southeast Asia....

One of Japan’s most well-known foods, udon is thicker than their culinary cousins of soba and ramen....

Until recently overshadowed in Western societies by the four other tastes — salty, sweet, sour, and bitter...

Wagyu is synonymous with exquisite beef. Technically, however, it isn’t the meat itself but rather the cattle...

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...

The unopened head of the bracken fern.

A relative of the common cabbage, wasabi grows near mountain streams in Japan.

Now seemingly more famous in Western cooking for being an ingredient some people want to avoid; wheat...

Although called “melon” or “Donqua,” winter melon is actually a type of gourd and a distant cousin...

Originating in Korean table-barbecuing techniques, yakiniku is the Japanese adaptation of this cooking method. It translates to...

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