Uwajimaya

Mackerel

A smaller relative of the tuna, mackerel are sleek fish that are found around the world.

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Maneki Neko

This beckoning cat is a common figurine in Japan

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Manila Clam

Manila clams are small sweet hard-shell clams best suited for steaming.

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Massaman Curry Food Art Uwajipedia

Massaman Curry

Milder than many Thai curries, massaman curry draws its influence from far beyond its nation’s cuisine. Because of this, it includes many spices not often associated with Thai curries: cardamom, star anise, cinnamon, cloves, cumin, and others. This is because massaman curry’s centuries-long history starts with Persia and India, and its flavors reflect that.

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Uwajimaya

Menma

A Japanese condiment made of seasoned fermented bamboo shoots. Menma is commonly used as a topping for ramen noodles.

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milkfish

Milkfish

Milkfish is a sleek, silvery fish that’s a popular ingredient in the cuisines of Taiwan, the Philippines, Indonesia, and other parts of Southeast Asia and the Pacific.

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miso

Miso

Miso is a traditional Japanese seasoning made of fermented soybeans and sometimes rice, barley, or other ingredients.

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Uwajimaya

Mitsuba

Literally, "three leaves," mitsuba is also called Japanese parsley.

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Uwajimaya

Mizuna

A relative of the mustard plant, mizuna is used in Japanese cuisine in dishes such as salads, stir-fries, and hot pots.

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mochi

Mochi

A traditional Japanese food enjoyed particularly around the new year, steamed glutinous (sweet) rice is pounded to make mochi. Mochi is white and smooth with a chewy texture.

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Monaka Food Art | Uwajimaya

monaka

Monaka is a type of wagashi, a family of Japanese confections traditionally served with tea. While wagashi come in many different forms, monaka are a sweet sandwich “cookie” of sweet red bean paste in between two rice cake wafers. The azuki red bean paste is quite common in Japanese sweets and the wafers on both sides are made of mochi.

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Uwajimaya

Monosodium Glutamate

A naturally occuring salt found in many foods used to enhance the flavor of food

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Mung Beans Food Art Uwajipedia

Mung Beans

Also called green lentils, mung beans are common across the whole Asian continent and have been for many thousands of years; they were first domesticated in India over 4,000 years ago, and over time spread westward to the Middle East and eastward to China, Japan, and Southeast Asia.

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Uwajimaya