Uwajipedia | Uwajimaya

Mackerel

A smaller relative of the tuna, mackerel are sleek fish that are found around the world.

Maneki Neko

This beckoning cat is a common figurine in Japan

Manila Clam

Manila clams are small sweet hard-shell clams best suited for steaming.

Massaman Curry

Massaman Curry is a rich, and relatively mild, Thai Curry made with cardamom, cinnamon, cloves, star anise, cumin, and other Indian spices not normally used in most other Thai curries.

Menma

A Japanese condiment made of seasoned fermented bamboo shoots. Menma is commonly used as a topping for ramen noodles.

Milkfish

This sleek, silvery fish is especially popular with cooks in the Philippines and Indonesia.

Miso

Miso is a traditional Japanese seasoning made of fermented soybeans and sometimes rice, barley, or other ingredients.

Mitsuba

Literally, "three leaves," mitsuba is also called Japanese parsley.

Mizuna

A relative of the mustard plant, mizuna is used in Japanese cuisine in dishes such as salads, stir-fries, and hot pots.

Mochi

A traditional Japanese food enjoyed particularly around the new year, steamed glutinous (sweet) rice is pounded to make mochi. Mochi is white and smooth with a chewy texture.

monaka

A traditional Japanese confection (wagashi) made of sweet red bean paste that is sandwiched between two thin crisp wafers made from sweet rice.

Monosodium Glutamate

A naturally occuring salt found in many foods used to enhance the flavor of food

Mung Beans

Also called green lentils, mung beans have many uses in Asian cooking and are enjoyed in many form