Uwajipedia | Uwajimaya

Baby corn are attractive, instantly edible little ears of corn

Used in Japanese simmered dishes and salads

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

Common to Southeast Asian cuisine, banana flowers are used in salads and soups

Banana Ketchup is a popular Filipino condiment made from bananas, sugar, vinegar and spices.

The leaves of the banana plant have many uses in tropical Asian countries.

A fragrant herb used in Asian cuisine of South Asia

A general Japanese term for boxed meal

True to its name, bitter melon is bitter in flavor and used in Cantonese cooking

Blend of fermented black beans and spices used in Chinese cuisine

Black Cod is a white-flesh fish with a rich, buttery flavor

The variety of tea where the tea leaves have been allowed to oxidize

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

With smooth, light green skin, young bottle gourds can be cooked in a manner similar to zucchini