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

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Poke (pronounced "po-keh") is a Hawaiian raw seafood salad that is commonly found at parties and luaus.
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Citrus seasonsed sauce commonly used in Japanese cuisine.
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Red Kidney Bean

Although there are many different types of kidney beans such as the white cannellini, the first kind...
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The root of the lotus plant, renkon is utilized in East Asian cuisine for its crisp snap...
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Rice Noodles

Rice noodles are noodles made from rice flour and water, and are used in East and Southeast...
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Rice Vinegar

Vinegar made from fermented rice.
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Japanese alcoholic beverage made from fermented rice
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Sake Kasu

Japanese pickling agent or marinade ingredient
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Sakura Denbu

When you hear the word “condiment,” you might not think of something made from codfish, but that’s...
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Salted Herring Roe

Traditionally eaten at New Year’s in Japan, salted herring roe or “kazunoko” are associated with health, fertility,...
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Salted Salmon Roe

Salted salmon roe is a popular Japanese rice topping and sushi ingredient.
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'"Sansai" vegetables are those vegetables that in olden times were harvested from the wild (the "san" in...
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