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Mackerel

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

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Maneki Neko

This beckoning cat is a common figurine in Japan

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Manila Clam

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

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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.

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Menma

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

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Milkfish

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

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Miso

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

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Mitsuba

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

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Mizuna

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

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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.

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monaka

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

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Monosodium Glutamate

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

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Mung Beans

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

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