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News, Updates, Recent Events

How To Cut Sashimi and Roll Sushi with Taichi Kitamura

Have you ever wondered how to cut and use the saku or sashimi blocks you find in...

November Staff Picks

Discover some of our staff's favorite items and try today!

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Uwajimaya Weeknight Meal Inspiration

No matter how good a cook, everyone gets into that slump sometimes where food inspiration just isn’t...

Kobe-Hyogo Fair

We are excited to showcase the vibrant foods of Kobe, Japan to mark the 65th anniversary of...

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94th Anniversary Sale Events

We're turning 94! Join us October 12-18, 2022 to celebrate our birthday. See a list...

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The Fundamentals of a Stir Fry

Stir frying is a cooking technique that originated in China at least 1,500 years ago, if not...

Dashi Broth | Uwajimaya

What’s the Difference Between Tsuyu and Dashi?

Dashi and tsuyu are two ubiquitous components of Japanese cuisine.  Both are foundational, imparting soups, grilled foods,...

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Uwajimaya | Grocery - Miso Paste

Understanding the Different Types of Miso

Miso is a paste made from fermented soybeans with a peanut butter like texture and key ingredient...

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Know Your Roe

While many of us love fish, there’s one subset of seafood that sometimes can intimidate or overwhelm...

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Uwajimaya | Remodeled Seattle Store Front

Working to Ensure the Vitality of the CID – and the Region

We are so grateful for your support of Uwajimaya and the CID as Sound Transit continues its...