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Sake

Japanese alcoholic beverage made from fermented rice

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Sake Kasu

Japanese pickling agent or marinade ingredient

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Sakura Denbu

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

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Salted Herring Roe

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

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Salted Salmon Roe

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

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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").

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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.

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Sengiri Cabbage

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

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Sesame Oil

Oil made from ground sesame seeds

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Shiso

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

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Shochu

One of Japan's most popular alcoholic beverages

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Smelt Roe

Small orange eggs harvested from capelin fish, a type of smelt, and is a common ingredient in sushi.

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Soba

Noodles made from buckwheat flour

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Soba Cha

A tea made from roasted buckwheat

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Soy Sauce

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Squid Sauce

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Star Fruit

Originally from India, the star fruit has a smooth, yellow skin with five lateral ridges running the length of the fruit.

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Sukiyaki Meat

thin slices of fat-marbled beef

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Sushi

Sushi is the Japanese term for a food item made from cooked vinegared rice combined with a topping, often raw shellfish, fish and vegetables

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Szechuan

One of the most densely populated provinces of China and known for it's hot and spicy cuisine.

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