Uwajipedia Archive - Page 7 of 22

Egg tarts are similar to Portuguese and English custard tarts, being essentially the southern Chinese version of...

A meaty, low calorie vegetable used in several Asian dishes

Eggs are widely used in all types of Asian cooking

Made from ground fish and flour and then steamed or fried

Fish maw is the culinary term for the inflatable bladder fish have that allows them to control...

Sauce made from fermented fish used widely in Southeast Asian cuisine

Mixture of spices used in Chinese cuisine

If you’re a fan of sushi, you’ve almost certainly come across flying fish eggs — also known...

If you’re thinking this sounds familiar but you can’t quite put your finger on it, it’s probably...

Fugu is a Japanese puffer fish. And before we talk any more about it, first thing’s first:...

Also known as butterbur, fuki is a stalk vegetable used in Japanese cuisine and as a Korean...

Furikake is a dried seasoning of crumbled, chopped, and powdered ingredients used as a topping for pretty...

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