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Agar Agar

A gelatinous setting agent used widely in Asian desserts

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Anko

Sweet azuki bean paste used in various Asian desserts

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Annatto Seed

Seed from the achiote tree and used for it's color

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Asian Pear

Fruit native to Asia that is crisper than traditional pears

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Atka Mackeral

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

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Azuki

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

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Baby Corn

Baby corn are attractive, instantly edible little ears of corn

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Bamboo Grass

Used in Japanese simmered dishes and salads

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Bamboo Shoots

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

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Banana Flowers

Common to Southeast Asian cuisine, banana flowers are used in salads and soups

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Banana Ketchup

Banana Ketchup is a popular Filipino condiment made from bananas, sugar, vinegar and spices.

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Banana Leaf

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

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Basil

A fragrant herb used in Asian cuisine of South Asia

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Bento

A general Japanese term for boxed meal

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Bitter Melon

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

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Black Bean Sauce

Blend of fermented black beans and spices used in Chinese cuisine

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Black Cod

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

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Black Tea

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

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Bok Choy

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

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Bottle Gourd

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

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