Clarissa Wei's Picks
Born in Los Angeles and raised on Taiwanese food, Clarissa Wei is a freelance journalist who has been writing about the cuisine of Taiwan for over a decade. Here is a selection of heritage Taiwanese products that complement the recipes Clarissa has collected in her new cookbook, Made In Taiwan.
Waitlist Only
白玉蘿蔔乾 (菜脯)
Preserved Daikon Radish
$12.50
Waitlist Only
白玉蘿蔔乾 (菜脯) 組合
Preserved Daikon Radish Duo
$33.00
Waitlist Only
五印萬用醋
Wu Yin Taiwanese Black Vinegar
$14.00
Waitlist Only
Taiwanese Sea Salt Complete Collection
$35.00
