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Fuki

Native to Japan, fuki is a plant that is used as a vegetable in Japanese cooking

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Fuki

Fuki is a plant with long, slender stems that grow to a height of 3-4 feet and are topped by a single broad leaf.

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Fuki

Fuki is a plant with long, slender stems that grow to a height of 3-4 feet and are topped by a single broad leaf.

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Fuzzy Melon

A relative of the winter melon that is used in Cantonese cooking

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Gai Lan

A Chinese leafy green, also known as Chinese broccoli

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Garam Masala

A blend of ground spices that is used in India, Pakistan and throughout South East Asia.

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Ghee

Ghee is a form of clarified butter which is used in Indian cuisine.

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Ginger

Ginger is a common and versatile ingredient in Asian cooking

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Ginger Buds

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Ginkgo Nut

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Ginseng Root

Ginseng root has long been prized in Asia for its medicinal properties.

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Gobo

burdock root

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Gochujang

Korean fermented chili paste.

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Green Mango

The unripened flesh of the mango is often used in salads and used in India, Malaysia and Thailand to tenderize meat and to add a tart flavor to vegetable and bean dishes.

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Hoisin Sauce

Sweet, salty and spicy sauce used in Chinese cuisine

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Horse Mackeral

A member of the jack family and not actually a mackerel , the sleek, silvery horse mackerel has a rich, flavorful flesh that is delicious broiled or as sashimi. Available year round, horse mackerel are most flavorful from spring to autumn.

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Inarizushi

A type of sushi, or rice ball, that's made with vinegared sushi rice, stuffed inside seasoned fried tofu skins.

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Japanese Croquette

Adapted from French croquettes, Japanese croquettes (korokke) are patties of mashed potatoes that are coated in panko breadcrumbs and fried until golden brown and crispy.

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Jelly Fish

Jellyfish is used in Chinese and many other Asian cuisines, and is usually sold salted and dried whole or sliced into thin strips.

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Kabocha

Japanese pumpkin

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