Fish Cakes

Made from ground fish and flour and then steamed or fried

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Fish Maw Food Art | Uwajipedia

Fish Maw

Fish maw is the culinary term for the inflatable bladder fish have that allows them to control their ascent and descent underwater.

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Fish Sauce

Sauce made from fermented fish used widely in Southeast Asian cuisine

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Five Spice Powder

Five Spice Powder

Mixture of spices used in Chinese cuisine

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Flying Fish Eggs Food Art Uwajipedia

Flying Fish Eggs

If you’re a fan of sushi, you’ve almost certainly come across flying fish eggs — also known as tobiko. They’re the orange roe commonly used as a garnish on maki sushi (AKA sushi rolls), offering a vivid visual alongside the green and white of seaweed and rice. Chefs will sometimes dye tobiko using other ingredients like squid ink to achieve a particular color. Thus you could come across black, green, or yellow flying fish roe.

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Fried Bean Curd | Uwajimaya

Fried Bean Curd

If you’re thinking this sounds familiar but you can’t quite put your finger on it, it’s probably because it’s also known as fried tofu! And it rules.

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Fugu

Fugu

Fugu is a Japanese puffer fish. And before we talk any more about it, first thing’s first: its liver and other organs are extremely toxic.

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Fuki Food Art | Uwajipedia

Fuki

Also known as butterbur, fuki is a stalk vegetable used in Japanese cuisine and as a Korean snack. It’s native to Japan, but now also grows in the Pacific Northwest after Japanese immigrants brought the plant to the lower mainland of British Columbia. Today it grows in parts of Washington and BC.

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Uwajimaya

Fuzzy Melon

A relative of the winter melon that is used in Cantonese cooking

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Uwajimaya