Sharing our Love of Food

Since 1928

What’s new

How to Cut Sashimi with Chef Taichi Kitamura

Have you ever wondered how to cut and use the saku or sashimi blocks you find in our seafood department? Watch along as Chef Taichi Kitamura, owner & chef of Sushi Kappo Tamura, demonstrates how to properly cut saku and how to use the cut pieces for sushi.

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Pre-Order Osechi Ryori

Osechi Ryori is a traditional Japanese meal that is only enjoyed during the New Year. Many of the foods represent special wishes for the upcoming year. This year, we are offering 4 Osechi Ryori sets – three variations from Japan in addition to our very own Uwajimaya set. Pre-Order your Osechi Ryori by December 28, 2022. While Supplies Last.

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We’re hiring! Join the team today

Whether you’re looking for a full or part-time job, we’re hiring! We believe a team of individuals with diverse backgrounds and experiences working together powers our success. Join our team today!

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Uwajipedia

Check out our glossary of common, and not-so-common, Asian ingredients and terms.

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See what’s on special

Weekly Specials

Find great deals on items from all of our departments

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Featured at Uwajimaya

Oyatsupan Shokupan

Shokupan is Japanese style white bread, characterized by its square shape, and soft and fluffy texture. We’re happy to carry shokupan made by Oyatsupan, a bakery in Beaverton, Oregon, that specializes in Japanese style baked goods, using no preservatives.

Ikura

Ikura, also known as salmon roe or salmon caviar refers to the round orange salmon eggs that is one of the most popular sushi toppings. They are known for their juicy texture that “pops” with each bite. Find a variety of hand packed ikura in our seafood department.

Holy Bee’s Basque Burnt Cheesecakes

Enjoy your afternoon tea with this sweet treat! This cheesecake is the signature item of local bakery, Holy Bee’s Bakery. Try this creamy cheesecake with crème brulee flavor and caramelized top with a jiggly custardy center today!