Pantry Archives - Uwajimaya

Eaten almost daily by many in Japan, shokupan is Japanese milk bread (also called Hokkaido milk bread)....

Also called the lotus nut, these seeds come from the beloved lotus plant — scientific Latin name:...

Not only are sesame seeds and their oil used in many Asian cuisines, they’re used in almost...

The starch of the cassava root, tapioca is native to South America but has now spread throughout...

It’s easy to see why bibimbap is one of the most famous Korean dishes outside of Korea....

Although less famous in North America than its spicy-sweet cousin gochujang, doenjang is another important condiment in...

Gireumjang — also transliterated as gireum jang or jang gireum — is an extremely simple dipping sauce...

If you’re familiar with Korean cooking, you might have figured based on the suffix “jang” that ssamjang...

Also just called peanut sauce or satay sauce, this dipping sauce is a flavorful part of Southeast...

Although they go by many different names on English-language menus, gỏi cuốn is the native name for...

A staple of Indonesian cuisine, sambal is a chili sauce — some might say it’s more a...

Until recently overshadowed in Western societies by the four other tastes — salty, sweet, sour, and bitter...

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