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A glossary of common, and not-so-common, Asian ingredients and terms.

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Panang Curry

Also spelled “phanaeng,” panang curry is a red curry originally from Thailand named for the island of...
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Zongzi are simple and delicious: a Chinese stuffed dumpling made of glutinous rice.
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Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...
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If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....
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A porridge or gruel made from rice and served with a variety of toppings and seasonings.
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Kuzu Starch

Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a...
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A type of Japanese confection consisting of sweet red bean paste sandwiched between two small sweet pancakes.
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Kashiwa Mochi

Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean...
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Massaman Curry

Milder than many Thai curries, massaman curry draws its influence from far beyond its nation’s cuisine. Because...
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Yuba is dried bean curd skin that’s been used in Chinese and Japanese cuisine for at least...
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Tamagoyaki are Japanese rolled omelettes made in square frying pans called makiyakinabe.
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Palm Sugar

Made from the sap of a palm tree, palm sugar is found throughout Southeast Asia where it’s...
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