produce Archives - Uwajimaya

True to its name, the bitter melon is, indeed, bitter. It’s especially common in Cantonese and Indian...

Also spelled “napa,” these are a common type of Chinese cabbage frequently found throughout East Asian cuisine.

Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...

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

Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the...

Relative of macadamia nuts, candlenuts are commonly used in Southeast Asian and Polynesian cuisine. Due to their...

Daikon oroshi is a simple condiment made just from raw grated daikon, the popular Japanese radish. It...

Thinly cut cabbage that is a common side dish in Japanese cuisine.

Also known as the Japanese mountain yam, yamaimo is a relative of taro that’s used for its...

The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...

In season during the fall, persimmon, or kaki, are fruit that are native to Asia, and enjoyed...

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