Uwajipedia Archive - Page 3 of 22

Thought to have been originally cultivated in China for both culinary and medicinal purposes, the black fungus...

Black garlic has been enjoying a bit of a moment lately. While it’s been made in Korea...

The variety of tea where the tea leaves have been allowed to oxidize

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking

Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.

Also known as Opo Squash. Around the world, bottle gourds have numerous uses — culinarily and otherwise....

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...

Noodles made from a variety of starches including mung bean or sweet potato

One of the most famous Chinese meat preparations, char siu is Cantonese barbecue pork.

Native to Central America, chayote is a plant used in dishes across the tropics and subtropics. Although...

It would be reasonable to confuse chili bean paste and chili paste as the same thing, but...

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