Uwajipedia | Uwajimaya

Sake

Japanese alcoholic beverage made from fermented rice

Sake Kasu

Japanese pickling agent or marinade ingredient

Sakura Denbu

A pink colored condiment made from cooked and dried codfish, and used to season and add color to various Japanese dishes.

Salted Herring Roe

The salted roe of herrings (kazunoko) are a traditional Japanese New Year’s food.

Salted Salmon Roe

Salted salmon roe is a popular Japanese rice topping and sushi ingredient.

Sansai

'"Sansai" vegetables are those vegetables that in olden times were harvested from the wild (the "san" in sansai is the Chinese character for "mountain"). In the past there was a clear distiction between these wild vegetables and cultivated vegetables (Japanese "yasai").

Santoku Knife

Santoku is a multi-purpose Japanese kitchen knife that can be used to cut fish, meat ans vegetables

Sea Urchin Roe

Ranging from yellow-orange to red, sea urchin roe (uni) is actually the gonad (reproductive organ) of the sea urchin and considered a sushi delicacy.

Sengiri Cabbage

Thinly cut cabbage that is a common side dish in Japanese cuisine.

Sesame Oil

Oil made from ground sesame seeds

Shiso

A member of the mint family, shiso has many uses in Japanese cooking

Shochu

One of Japan's most popular alcoholic beverages

Smelt Roe

Also called masago, smelt roe are the eggs from the type of smelt fish called a capelin. The most likely place to encounter them is at a sushi restaurant where they’re commonly used inside rolls or on top as a tasty garnish.