Uwajipedia Archive - Page 9 of 22

Also called burdock root in English, gobo is a root that’s long and slender with a brown,...

Korean fermented chili paste

Although they go by many different names on English-language menus, gỏi cuốn is the native name for...

Also called wolfberries, goji are the berries found on the Chinese boxthorn and Chinese wolfberry plants. They’re...

The unripened flesh of the mango is often used in salads and used in India, Malaysia and...

Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...

Sweet, salty and spicy sauce used in Chinese cuisine

A member of the jack family and not actually a mackerel , the sleek, silvery horse mackerel...

Sometimes anglicized as “inari sushi,” inarizushi is one of the simplest forms of sushi. It consists of...

Iwashi are delicious and crucially with overfishing and environmental concerns, sustainable. That’s because they’re a small fish...

Originally adapted from French croquettes introduced to the country in the late 1800s, Japanese croquettes are called...

Not to be confused with the Japanese mountain yam (yamaimo), Japanese sweet potato — AKA satsumaimo —...

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