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News, Updates, Recent Events
Natto 101
Natto is a traditional Japanese food made from fermented soybeans, known for its sticky texture, deep umami,...
Discover the Magic of Gashapon at Uwajimaya!
At Uwajimaya, we are more than just an Asian grocery store—we are passionate about sharing our love...
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 •
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...
Our Response to Sound Transit’s WSBLE DEIS
Sound Transit’s expansion plans for new West Seattle Ballard Link Extensions (WSBLE) will have significant disruptions and...
A Guide to Japanese Pickled Vegetables
Pickling has been around for… well, do we know, actually? Regardless, it’s been around a really, really,...