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Uwajipedia

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

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Chinese Okra

Despite the name, Chinese okra is unrelated to the plant known as okra in the US. You...
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Annatto Seed

A seed from the achiote tree primarily used for it's color.
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Bamboo Shoots

The young growth on a bamboo plant that is used in soups and stir-fries
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Basil

There’s a reason basil is so popular, and that’s simply because it adds so much flavor to...
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Bok Choy

Also known as Chinese cabbage, bok choy is a common vegetable in Chinese cooking
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Shiso

A member of the mint family, shiso has many uses in Japanese cooking
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Bottle Gourd

Also known as Opo Squash. Around the world, bottle gourds have numerous uses — culinarily and otherwise....
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Bamboo Grass

One of the most popular sansai vegetables (mountain vegetables), bamboo grass is the young shoot of the...
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Wasabi

A relative of the common cabbage, wasabi grows near mountain streams in Japan.
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Gobo

Also called burdock root in English, gobo is a root that’s long and slender with a brown,...
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Kabocha

First brought to Japan 500 years ago by the Portuguese, kabocha is a squash also known as...
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Winter Melon

Although called “melon” or “Donqua,” winter melon is actually a type of gourd and a distant cousin...
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