baby corn

Baby Corn

Baby corn are attractive, instantly edible little ears of corn commonly found in salads and stir-fry dishes.

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bamboo grass

Bamboo Grass

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

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Uwajimaya | Bamboo Shoots Uwajipedia

Bamboo Shoots

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

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banana blossom or flower

Banana Blossom

Common to Southeast Asian cuisine, the unopened blossoms are sold whole and used like a vegetable in southeast Asian cooking.

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banana ketchup

Banana Ketchup

A popular condiment in the Philippines, banana ketchup is a sauce made of vinegar, sugar, other spices, and, of course, bananas.

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Uwajimaya | Banana Leaf Food Art

Banana Leaf

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

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A fragrant herb used in Asian cuisine of South Asia

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Bento is a broad Japanese term that refers to pretty much any boxed meal. Traditionally these were prepared at home to be taken to work or school for lunch.

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Bitter Melon produce | Uwajimaya

Bitter Melon

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

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Uwajimaya | Black Bean Sauce Uwajipedia

Black Bean Sauce

Blend of fermented black beans and spices used in Chinese cuisine

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Uwajimaya | Black Cod Uwajipedia

Black Cod

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

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black tea

Black Tea

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

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Bok Choy | Uwajimaya

Bok Choy

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

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Bottle Gourd Food Art Uwajipedia

Bottle Gourd

Also known as Opo Squash. Around the world, bottle gourds have numerous uses — culinarily and otherwise. They’ve been cultivated in China and Japan for at least 8,000 years, and in Africa and the Americas for thousands of years, too.

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