Uwajimaya | Uwajipedia

Made from ground fish and flour and then steamed or fried

Used in Chinese dishes to add texture, fish maw is the inflatable bladder in fish that allows them to ascend and descend in the water.

Sauce made from fermented fish used widely in Southeast Asian cuisine

Mixture of spices used in Chinese cuisine

The small, bright orange eggs of flying fish (tobiko) is a popular ingredient in sushi.

Fried tofu (bean curd) is an ingredient used in many Asian dishes

Japanese Puffer Fish

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.

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

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.

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