We will be open regular store hours on Memorial Day


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

Filter by Category


Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...
Read More


When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...
Read More


Zongzi are simple and delicious: a Chinese stuffed dumpling made of glutinous rice.
Read More


Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...
Read More


If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....
Read More


A porridge or gruel made from rice and served with a variety of toppings and seasonings.
Read More

Kuzu Starch

Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a...
Read More


A type of Japanese confection consisting of sweet red bean paste sandwiched between two small sweet pancakes.
Read More

Kashiwa Mochi

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

Massaman Curry

Milder than many Thai curries, massaman curry draws its influence from far beyond its nation’s cuisine. Because...
Read More


Yuba is dried bean curd skin that’s been used in Chinese and Japanese cuisine for at least...
Read More


A compound of the words “tamago” and “yaki,” this dish is a Japanese rolled omelette. “Tamago” means...
Read More