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Blog
News, Updates, Recent Events
Uwajimaya Weeknight Meal Inspiration
No matter how good a cook, everyone gets into that slump sometimes where food inspiration just isn’t...
Recipes •
Kobe-Hyogo Fair
We are excited to showcase the vibrant foods of Kobe, Japan to mark the 65th anniversary of...
Store Events and News, Seafood Department, Meat Department, Grocery Department •
94th Anniversary Sale Events
We're turning 94! Join us October 12-18, 2022 to celebrate our birthday. See a list...
The Fundamentals of a Stir Fry
Stir frying is a cooking technique that originated in China at least 1,500 years ago, if not...
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,...
Understanding the Different Types of Miso
Miso is a paste made from fermented soybeans with a peanut butter like texture and key ingredient...
Know Your Roe
While many of us love fish, there’s one subset of seafood that sometimes can intimidate or overwhelm...
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...
A Guide to Different Types of Soy Sauce
Soy sauce is everywhere in Asian cooking across tons of cuisines. Originally created in China thousands of...