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What is Sukiyaki?

When it comes to beef, Japanese cuisine has an interesting history. For many centuries, beef was forbidden...

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Making Dumplings | Uwajimaya

Everything to Know About Making Dumplings

Today: We’re talking dumplings.  It would be almost impossible to actually cover everything about dumplings, seeing as every...

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Matcha | Uwajimaya

Matcha: Better than Pumpkin Spice

Matcha is unlike any other tea.  While it comes from the same camellia sinensis plant as other green...

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Spam Katsu

3 Ways to Enjoy Spam Katsu

Discover three ways to enjoy this golden brown and delicious fusion of Japanese and American cuisine.

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Osechi

Osechi Ryori

Osechi Ryori is traditional Japanese "good luck" food that is enjoyed during the New Year.

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Kobe-Hyogo Fair

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

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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 | Grocery - Soy Sauce

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...

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Uwajimaya | Blog - Pickled Vegetables - Kyurizuke

A Guide to Japanese Pickled Vegetables

Pickling has been around for… well, do we know, actually? Regardless, it’s been around a really, really,...

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Uwajimaya | Konbumaki

About the 8 Different Types of Japanese Seaweed

 Seaweed has been growing in popularity in North America for a long time. Yet still, western familiarity...

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