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Uwajimaya Blog - Asian Food, Recipes, and More

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Uwajimaya Staff Favorite Snacks

Uwajimaya Staff Favorite Snacks

May 26, 2020

With many of us stuck inside, we’ve been thinking lately about which snacks we’d want to stock up on next time we get the chance. You know those delights that satisfy little cravings and deliver you a moment of tasty joy? They’re different for...

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Coronavirus Updates and Response

Coronavirus Updates and Response

May 11, 2020

The safety and well-being of our employees and customers is our top priority. We are actively monitoring the COVID-19 Coronavirus situation and taking necessary steps to keep our communities safe.       Uwajimaya Updates Uwajimaya Village Parking Lot Use to Support Local Businesses July 13, 2020 We are pleased to continue...

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An Update from our CEO on Coronavirus Precautions

An Update from our CEO on Coronavirus Precautions

May 11, 2020

To the Uwajimaya community,  I would first like to thank you for your continued support and patronage during this challenging time for everyone.  The health and safety of our employees, customers and community remains our top priority.  We appreciate your patience, understanding and adherence to the measures...

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Children’s Day

Children’s Day

April 28, 2020

Across Japan, colorful carp-shaped windsocks called koinobori are flying outside homes in preparation for Kodomo no Hi (子供の日), or Children’s Day, on May 5th. Based on the tale of a carp that swam to the head of a river to become a dragon, carp have long symbolized perseverance and...

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Top Beauty Products

Top Beauty Products

April 21, 2020

When you think of Uwajimaya, what comes to mind first? Groceries and delicious food? That’s fair — we do have lots of those to go around. But not to be outdone, Uwajimaya’s beauty department has a cornucopia of treasures to help you look and feel your...

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Noodle Essentials

dictionary of types of noodles

Noodle Essentials

April 14, 2020

Starch Noodles Saifun (Bean Thread) Chinese (cellophane) noodles are made from the starch of green mung beans; extremely thin, translucent when cooked. Used in: stir-fry, soup, salad, other Asian dishes. Dangmyon Korean noodles of sweet potato starch are a bit bigger than cellophane noodles and absorb flavors of other ingredients...

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