Back to Uwajipedia Languages English Kelp Japanese Konbu, Kombu Korean dasima While there are many edible seaweeds in Japanese cooking, konbu is the most substantial and robust. It’s a type of kelp and has been a part of Japan’s culinary tradition for well over a thousand years. ...
Back to Uwajipedia Generally, you’ll find karashi sold as either a powder or in a premixed paste tube, similar to the common tubes of imitation wasabi. When you buy it in powdered form, you’ll turn it into its condiment form by mixing with warm water. You can also mix karashi with...
Back to Uwajipedia Languages Japanese 焼きそば Korean 차우멘 Chinese 炒面 A fascinating aspect of chow mein is its varied interpretations across the globe. Officially, chow mein refers to stir-fried noodles, as the term“chow mein” is an English transliteration of the Chinese words ...
Back to Uwajipedia Languages Japanese 和牛 Korean 와규 Chinese 和牛 Ironically considering it’s now renowned for the highest quality beef, for much of Japanese history beef wasn’t eaten at all. This is generally thought of to be due to the Buddhist influence and subsequent prohibition by...
Back to Uwajipedia Languages Japanese にぎり Korean 니기리 Chinese 握寿司 Because there are only two ingredients, their flavor, aroma, and textural intricacies stand out in a way that almost no other presentation of rice or fish allows. This means that both fish and, even more crucially...
Back to Uwajipedia Languages Japanese 中国の長豆 Korean 중국 긴 콩 Chinese 中国长豆 What sets Chinese long beans apart is their extraordinary length.As their name suggests, they can grow well over two feet long, making them one of the longest cultivated legumes. ...
Back to Uwajipedia Languages Japanese キンカン Korean 금귤 Chinese 金橘 Despite their orange-like appearance, kumquats stand out in a few key ways. They’re smaller than most citrus fruits and have much less pith. While their flesh still carries the signature citrus tang, the peel ...
Back to Uwajipedia Languages Chinese lapsang souchong English red tea, Darjeeling tea Although green tea likely comes to mind first when considering Asian teas (particularly of the Japanese variety), black tea — sometimes called red tea — is huge across the continent. Besides the different mouth...
Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a thickening agent in Japanese cooking. Back to Uwajipedia Languages English Arrowroot Starch Also known as kuzuko, kuzu starch comes from the Japanese arrowroot. These kuzu roots are humongous — often ...
Back to Uwajipedia Languages Japanese ビビンバ Korean 비빔밥 Chinese 拌饭 The basics are of course white rice, sauteed or pickled vegetables, meat, and a raw or over easy egg along with agochujang-based sauce. The most common meat choice is beef, and popular vegetable toppings include...