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I have no clue why I’m so excited about Lee Lee Oriental SuperMart opening. It’s across town and I’m sure I’ll hardly ever go there except when my snowbird friend moves back, Lee Lee will be conveniently located to her.

People have been hounding me as to the opening of Lee Lee. I have called the Peoria store so many times now to find out when Tucson will open that I’m sure they know my voice by now. (It’s her again.)

I used to login to Chowhound more frequently and troll the Southwest forum when I first heard about Lee Lee Oriental SuperMart. The folks from Phoenix raved and then, of course, I was curious.

Lee Lee Oriental SuperMart has won Best Asian Market in the Phoenix New Times so that does have some impact on my wanting to be there and especially check out the prepared foods on the ready-to-go aisle.

Lee Lee is located at 1980 W. Orange Grove, Tucson 85704, 638-8328.

I have driven past this market for years and years. Today my foodie friend Anne from Oracle, Ariz. was in town running errands and suggested we go since she is starting to make more Japanese food a la bento box style from the Just Bento website.

Sandyi is compact but neat. We walked up and down the aisles marveling at the packages written in another language. It was fascinating.

Anne bought a yam that looked nothing like the yams in regular grocery stores. She also bought various Japanese seasonings.

I was just sight seeing because I spent all my money on lunch and didn’t want to use plastic but I will be back.

I didn’t take notes so this is all from memory: There were bags of multiple kinds of rice — green rice, brown rice, instant brown rice, sweet brown rice, black rice, and many kinds of white rice. There was several varieties of barley and malt, even roasted barley tea and panko crumbs.

Who knew there were so many different kinds of sesame oils and soy sauces? 

In the refrigerated section, there was a rainbow of pickled items, tubs of miso paste, and Calpico soft drinks.

In the freezer section, we pondered over many of products but did notice two kinds of gyoza, green tea ice cream, and assorted fish. 

Produce was limited to unusual greens, not-the-usual mushrooms, oddly-shaped root vegetables, and very ripe persimmons.

There was a lot of ohhing and ahhing going on.

Is anyone reading this who is knowledgeable about these products and is willing to give me a guided tour? I’d love to know more about some of the products and how to use them.

Sandyi Oriental Market is located at 4270 E. Pima St. (at Columbus); 320-0389.

What’s your favorite Asian market?

17th Street Market

Everytime I go to 17th Street Market, I wish that I had a chef whispering in my ear telling me how to prepare the many different produce items available.

Slow Food Tucson read my thoughts because on Sunday November 8, that’s exactly what will happen. 17th Street Market presents an international cooking class featuring Chef Allen Yap from Neo of Melaka, a Malaysian restaurant, and Chef Ryan Jarrell from Vila Thai.  (Psst, Vila Thai is my favorite Thai restaurant in Tucson.)

The event begins with a tour of the 17th Street Market by the chefs as they unlock the mystery of  ingredients used in these two Southeast Asian cuisines, followed by a cooking class and lunch. Beverages will include non-alcoholic drinks from around the world and bottled water. 

Attendees receive a 10% discount on all items purchased at the market after lunch. The culinary fun starts at 11:30 a.m. and lunch will be served at 2 p.m. 17th Street Market is located at 840 E. 17th Street. The cost is $40 for Slow Food Tucson members and $50 for non members for class and lunch. Please RSVP by October 31.