Uwajipedia | Uwajimaya

Agar Agar

A gelatinous setting agent used widely in Asian desserts

Anko

Sweet azuki bean paste used in various Asian desserts

Annatto Seed

A seed from the achiote tree primarily used for it's color.

Asian Pear

Fruit native to Asia that is crisper than traditional pears

Atka Mackeral

Atka mackerel, or hokke in Japanese, are caught the cold waters of Northern Japan.

Azuki

The azuki bean is usually sweetened to be used in Asian desserts such as taiyaki or mooncakes

Baby Corn

Baby corn are attractive, instantly edible little ears of corn commonly found in salads and stir-fry dishes.

Bamboo Grass

One of the most popular sansai vegetables (mountain vegetables), bamboo grass is the young shoot of the nemagari-take bamboo.

Bamboo Shoots

The young growth on a bamboo plant that is used in soups and stir-fries

Banana Blossom

Common to Southeast Asian cuisine, the unopened blossoms are sold whole and used like a vegetable in southeast Asian cooking.

Banana Ketchup

A popular condiment in the Philippines, banana ketchup is a sauce made of vinegar, sugar, other spices, and, of course, bananas.

Banana Leaf

The leaves of the banana plant have many uses in tropical Asian countries.

Basil

A fragrant herb used in Asian cuisine of South Asia

Bento

Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were prepared at home to be taken to work or school for lunch.

Bitter Melon

True to its name, bitter melon is bitter in flavor and used in Cantonese cooking

Black Bean Sauce

Blend of fermented black beans and spices used in Chinese cuisine

Black Cod

Black Cod is a white-flesh fish with a rich, buttery flavor

Black Tea

The variety of tea where the tea leaves have been allowed to oxidize

Bok Choy

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking

Bottle Gourd

With smooth, light green skin, young bottle gourds can be cooked in a manner similar to zucchini