Live Tuna Cutting Event  Learn More>>


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

Filter by Category


Iwashi are delicious and crucially with overfishing and environmental concerns, sustainable. That’s because they’re a small fish...
Read More

Shrimp Paste (Balchao, Kapi, Mam Tom)  

The name might sound self-explanatory, and in some ways, it is: Shrimp paste is a paste made...
Read More


Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.
Read More


Donburi isn’t one food, but rather a family of Japanese dishes consisting of a bowl of rice...
Read More


Kabayaki isn’t a food itself, but rather a preparation style for certain seafood like fish and especially...
Read More


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


Milkfish is a sleek, silvery fish that’s a popular ingredient in the cuisines of Taiwan, the Philippines,...
Read More

Fish Maw

Fish maw is the culinary term for the inflatable bladder fish have that allows them to control...
Read More


Fugu is a Japanese puffer fish. And before we talk any more about it, first thing’s first:...
Read More

Jelly Fish

Jellyfish is used in Chinese and many other Asian cuisines, and is usually sold salted and dried...
Read More

Horse Mackeral

A member of the jack family and not actually a mackerel , the sleek, silvery horse mackerel...
Read More


Also called “saba” in Japan, mackerel is a smaller, milder cousin of the tuna. The fish themselves...
Read More