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Japan Seafood Week

Come check out the best of Japanese seafood! From unagi (grilled eel) to jumbo shrimp tempura, our...

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Kyushu Food Fair: Discover Japan’s Southern Culinary Gem

Join us for a delicious journey to Japan without ever leaving the Pacific Northwest! Uwajimaya is thrilled...

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How to Make Onigiri

Onigiri dates back to the Yayoi period at least 2,000 years ago in Japan. Archaeologists have even...

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How to Cook Tofu

Tofu has been around for roughly 2,000 years, and it’s easy to see why. It’s versatile, high...

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Celebrate the Flavors of Sapporo

Join us for a delicious journey to Japan without ever leaving the Pacific Northwest! Uwajimaya is thrilled...

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All About Different Types of Ramen

Ramen, a Japanese noodle soup perfect for the time of year when the weather gets chilly, is...

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Ube | Uwajimaya

What is Ube?

Is it just us, or does it feel like ube is having a moment in North America...

Crispy Rice in Pan | Uwajimaya

How to Make Crispy Rice

Crispy rice, as the name suggests, is rice that is baked or fried until it becomes delightfully...

Summertime Bento Box Ideas for the Perfect Picnic

Bento in Japanese originally means food prepared at home and packed to take to school or work,...

What is Mochi

If you’re familiar with Japanese confections, you’re almost definitely familiar with mochi — it’s made from glutinous...

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Miso Image | Uwajimaya

The History of Miso & How to Make Miso Soup at Home

Like so many foods that are quintessentially Japanese, miso was introduced to Japan from China over 1000...

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Edamame | Uwajimaya

Mostly Healthy Asian Snack Foods

Today we want to highlight some Asian snack foods that, while not all “health foods,” do have...

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