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Natto 101

Natto is a traditional Japanese food made from fermented soybeans, known for its sticky texture, deep umami,...

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Celebrate Sapporo & Toyama Fair at Uwajimaya Beaverton

Taste the flavors of Sapporo and Toyama, Japan! Celebrate with us at Uwajimaya Beaverton from November 12–25,...

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Ehime Food Fair: Discover Japan’s Citrus Kingdom

Taste the flavors of Ehime, Japan—home of Uwajima City, where our story began. Celebrate with us at...

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A Guide to Japanese Flavors

In Japanese cooking, so much of the cuisine is based on layering different flavors to create complexity...

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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...