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Candlenut

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their high fat content, they can be lit on fire and used as candles, giving them their name. In Hawaii, candlenuts are called kukui nuts, and are an ingredient in poke, a raw fish salad.

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Cellophane Noodles

Noodles made from a variety of starches including mung bean or sweet potato

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Chazuke

A simple Japanese dish where hot green tea is poured over rice

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Chili Bean Paste

A mixture of dried chilis and bean paste

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Chili Oil

An oil infused with ground chili peppers

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Chili Pepper

A key ingredient for the bold and spicy flavors of some Asian cuisines

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Chili Sauce

A condiment that adds spice and flavor to Asian dishes

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Chinese Chives

A popular ingredient in Chinese cuisine

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Chinese Okra

A versatile vegetable used in Chinese cuisine

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Chopsticks

The utensil of choice in many parts of Asia

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Choy Sum

Chinese cabbage with small edible flowers

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Chrysanthemum Leaves

An essential ingredient in hot pot dishes such as shabu shabu

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Chutney

Condiments made from fruit or vegetables served with Indian meals

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Coconut

An important source for not only food, but raw materials in tropical Asian countries

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Coconut Milk

Liquid extracted from the meat of the coconut

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Coconut Water

The clear liquid found inside of young coconuts

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Congee

A porridge or gruel made from rice and served with a variety of toppings and seasonings.

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Cooking Wine

Mirin, sake and rice wine are types of alcohols and wines commonly used in Asian dishes

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Coriander

Also known as cilanatro, coriander is an important ingredient in South and Southeast Asian cooking

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Cucumber

Often pickled or used in salads and curries, cucumers are a familiar ingredient in Asia

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