36 AAPI-Owned Food Brands We’re Obsessed With Right Now

Your morning toast just got a technicolor upgrade. This ube kaya is rich, custardy, and coconut-forward with that signature nutty-purple yam sweetness. Slather it on toast, swirl it into yogurt, or eat it straight from the jar—no judgment, it’s that good.

About the founder: Nigel Sielegar, an Indonesian-born chef,
started Moon Man as a little stall at the Queens Night Market in New York City—serving Southeast Asian desserts (kuih)—and quickly turning it into a cult favorite.

This is not your background chili oil—it’s the main character. Rather than delivering pure heat, it layers slow-cooked chilies with anchovies, garlic, shallots, fennel, and Sichuan peppercorn for a deep, savory umami you don’t usually get from a jar. It lands somewhere between a silky chili oil and a textured crisp, with just enough tingle and warmth to keep things interesting. Drizzle it over eggs, noodles, pizza—honestly, anything—and watch it instantly become more exciting.

About the founder: Max Boonthanakit, the Thai-Chinese chef behind Michelin-starred Camphor in L.A., grew up eating chili oil on everything—and set out to make a version with more depth, guided by his blend of Southeast Asian flavors and French technique.

Movie night just got a lot more fun. This caramel-coated popcorn is made with real Scotch, giving each crunchy bite a smoky, buttery depth that feels rich, toasty, and just a little indulgent.

About the founders: Husband-wife duo Vince and Charlene Li spent over a year working with Paris-trained pastry chefs to perfect their artisanal approach—and it shows. The brand has collaborated with the Oscars, Netflix, Marvel, and Disney, but keeps its ingredient list free of high-fructose corn syrup, palm oil, or artificial additives.

Your standard breakfast tea, but with more depth and backbone. This blend is bold, malty, and built to stand up to milk and sugar without losing its edge.

About the founder: Arjun Narayen launched Raazi as a humble tea stand at the Fort Greene farmers market in Brooklyn, New York, inspired by his love of pairing strong chai with Parle-G biscuits. It’s the kind of tea that wakes you up—and makes you want to slow down and savor it.

Light, crispy, and subtly nutty, these chips are made from ulu—a traditional Hawaiian staple (breadfruit) that’s been nourishing communities across the Pacific for generations. It’s a snack that feels both new and deeply rooted, with a clean, satisfying crunch.

About the founder: Native Hawaiian founder Kau’i Chun launched Ulu Mana to bring breadfruit back into the spotlight, supporting local farmers and reviving a culturally significant crop. The result is a snack that’s not just good—it actually tells a bigger story about sustainability, heritage, and what Pacific Islander food can look like today.

Salty, citrusy, and wildly refreshing, this sparkling lemonade hits all the right notes. Inspired by Vietnamese chanh muối—a classic drink made from salted, preserved lemons mixed with water or soda and sipped to cool down in the heat—it balances bright lemon tang with a subtle salinity that keeps each sip crisp and thirst-quenching.

About the founders: Co-founders Fane He and Kyle Nguyen channel Vietnamese flavor traditions into drinks that feel both nostalgic and new. Basically: summer in a bottle, no matter the season.

You could mistake this beautifully bottled concentrate for a high-end fragrance—but it’s all coffee. Smooth, chocolatey, and endlessly versatile, it mixes seamlessly into lattes, iced coffee, or whatever your caffeine routine looks like.

About the founders: Co-founded by Korea-born Mariella Cho, a certified Q grader (the coffee world’s version of a sommelier), and her daughter Claudia, Kloo is rooted in deep expertise and a love of the craft—resulting in café-quality drinks that are easy to make at home.

This isn’t the dusty turmeric hiding in the back of your spice cabinet. Diaspora Co.’s Pragati turmeric is vibrantly golden with a floral, almost citrusy aroma that makes everything from curries to golden milk taste brighter.

About the founder: Sana Javeri Kadri, an Indian American entrepreneur, built Diaspora Co. on a direct-trade model sourcing from over 150 farms across India and Sri Lanka—bringing fresher, more flavorful spices (and better equity) into your kitchen.

Light, crisp, and perfectly salted, these paper-thin sheets deliver that clean, ocean-y umami hit in seconds. (In Korea, gim—roasted seaweed—is an everyday staple, eaten with rice, soups, or straight out of the pack.) Keep a stash on hand for when you want something snacky that won’t weigh you down.

About the founders: Annie Chun, a Korean American entrepreneur, and her husband Steve Broad helped pioneer the first USDA Organic and Non-GMO Project Verified seaweed snacks in the U.S., bringing a cornerstone of Korean cuisine to a wider audience.

It's miso with a glow-up. Made from Rancho Gordo’s creamy white lima beans instead of the usual soy, this miso is mellow, lightly sweet, and incredibly versatile—think soft, buttery depth with a delicate finish. Fermented with San Francisco–grown koji and heirloom rice from Koda Farms, it’s the kind of pantry staple that makes everything taste better, from soups and dressings to roasted veggies and even desserts.

About the founders: Kevin Gondo, a Japanese American fermenter, and Eleana Hsu, a Chinese American entrepreneur started Shared Cultures to rethink traditional fermentation through a modern, California lens. Using diverse ingredients and techniques, they create condiments that feel both rooted in tradition and entirely new.

Warm, aromatic, and endlessly cozy. This chai masala blend brings together spices like cardamom, ginger, and cinnamon in a way that feels both classic and deeply fragrant. Stir it into tea, baked goods, or even oatmeal for an instant flavor upgrade.

About the founder: Founded by Indian American chef Meherwan Irani, Spicewalla draws on his upbringing in India and professional kitchen experience to create small-batch spices that deliver serious flavor.

Baby food, but actually chef-y. Each pouch is organic, nutrient-dense, and designed to taste like real food—not just something adjacent to it—offering babies an early introduction to big, culturally rooted flavors.

About the founders: Korean American sisters Subin and Suahn Hur started Bari, America’s First Asian Baby Food Brand™. Their line includes three stages of rice porridge made with rice sourced from South Korea (known for its strict food safety standards and testing), and they’ve got shelf-stable meals like veggie Japanese curry and bulgogi rice on the way. It’s a more thoughtful, culture-forward take on what early childhood nutrition can look like.

Think of this as your new secret weapon condiment. This tomato lonsa—a Western Indian-style pickle or relish—is tangy, garlicky, and laced with a slow-building heat that keeps you coming back for more. Spoon it over eggs, rice, sandwiches—anything that needs a bold, punchy kick.

About the founder: Aaji’s was founded by Indian American entrepreneur Rachana Shah to bring the flavors of her grandmother’s (aaji’s) kitchen to a wider audience, spotlighting regional Indian condiments that go far beyond the usual pantry staples.

What makes this chili crisp stand out is the generous amount of fried garlic chips that give the condiment a deeply satisfying crunch. The heat level is not overly incendiary — it's balanced with a pleasing umami. Try it with dumplings, noodles or just on a steaming bowl of rice.

About the founders: This brand was started by siblings Christina and Anthony Teav, whose culinary backgrounds included stints at The French Laundry and State Bird Provisions. Mama Teav’s is a love letter to their mother, who came to America in 1979 as a Cambodian refugee.

Started as dumpling shops in the Washington D.C. area, Laoban launched a line of frozen foods when COVID hit. Our favorite flavors include Livin' on the Vedge (shiitake mushrooms, napa cabbage, scallions, chili crisp) and pho soup dumplings (beef filling with pho broth, cilantro and Thai basil).

About the founders: Patrick Coyne and chef Tim Ma (a James Beard Award nominee and longtime D.C. restaurateur) set out to make restaurant-quality frozen dumplings that don’t feel like a compromise. Drawing on Ma’s Taiwanese American background and professional kitchen chops, the duo focuses on all-natural ingredients and bold, chef-driven flavors—so these seriously overachieve for a convenience food.

If you've ever thought, "I wish this iced tea had some fizz" then these sparkling bottled teas are for you. With this Moshi Mega Sampler, you can try out classic teas like matcha and oolong tea with a welcome kick of carbonation. We especially loved the ginger matcha, which has a great zing.

About the founders: Moshi was created by Taiwanese American founders who set out to modernize traditional Asian teas for a new generation—keeping the integrity of flavors like matcha and oolong while giving them a sparkling, ready-to-drink twist that feels fresh, fun, and a little unexpected.

Think of this spread as a sweet-savory nut butter with deeply toasty sesame flavor. It's delicious spread on toast, swirled into ice cream, or just eaten with a spoon straight from the jar.

About the founders: Ashley Xie and Hedy Yu were childhood friends and daughters of immigrants who grew up in the San Gabriel Valley in Southern California.

"As we got older and went to college, we realized how little access we had to our food and culture and started to appreciate our Chinese heritage more—our moms’ food, Asian grocery stores, Chinese language," they say on the Rooted Fare site. "We began to connect with this part of ourselves, especially through food, and were inspired to create something both Chinese and American, like ourselves, that we could be proud of."

If you’re in a pinch and need a quick boba fix, these instant drink packs deliver. Just add milk and you’ve got a creamy cup with delightfully chewy pearls ready in 60 seconds or less—no lines, no sealing machine required. It even comes with those fun, fat boba straws.

About the founders: Bobabam was founded by Bob Yau, Brian Khoddam, and Ron Escopete, who set out to make high-quality boba more accessible at home. Drawing from Asian tea culture and sourcing from Taiwan, they turned a café staple into a fast, foolproof pantry upgrade.