1. Udon. Udon is a thick, chewy noodle that is made with wheat flour, and is considered a comfort food in Japanese culture. Udon is a great ingredient to use in multiple Asian recipes, such as in broths and stir-fries, and is a huge part of Japanese cuisine. Udon can be enjoyed in many ways, and is served hot or cold.. 1. Ube. Ube is also referred to as Dioscorea alata which is a type of purple edible yam tuber. It originates in the South East Asian region, majorly in Filipino cuisine, and is eaten in puddings, ube cheese, and as a flavor for ice cream. Ube can be grown in either a full or partial sun with moderate amounts of water.

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Here's a simple recipe for Uuni Lohi (oven-baked salmon) that serves three people. Start by preheating your oven to 390 degrees Fahrenheit. Grease an oven casserole and place a 600g salmon fillet in it with the skin side down. Sprinkle some salt, ground pepper, and your choice of herb mix or dill on the fillet.. 8. Unagi Sauce. Unagi Sauce is the glaze that goes on Unagi, and can also be used for other grilled foods or as a condiment with sushi. It's similar to a BBQ sauce and combines soy sauce with mirin, which is Japanese sweet rice wine. Most recipes also add sugar because the sweetness is a key flavor of the sauce. 9.