Uwajipedia

A glossary of common, and not-so-common, Asian ingredients and terms.

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Starts with O

Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...

Sweet, salty sauce made from oysters used in Chinese cuisine

Otoshibuta is a wooden drop-lid that fits just inside the sides of a straight-sided pot.

A small food grater, commonly used to grate wasabi root or daikon radish.

Short for “ogonori,” this is a seaweed found in Filipino, Japanese, Korean, and especially Hawaiian cuisine.

A simple Japanese dish where hot green tea is poured over rice

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