Seafood Archives - Uwajimaya

Iwashi are delicious and crucially with overfishing and environmental concerns, sustainable. That’s because they’re a small fish...

Ubiquitous in Japanese flavors, bonito is a fish related to tuna and mackerel.

If you know a bit of Japanese vocabulary, you probably know that the name Takoyaki (蛸焼) is...

Pretty much every culture in human history has developed their own type of dumpling; gyoza are Japan’s...

Donburi isn’t one food, but rather a family of Japanese dishes consisting of a bowl of rice...

Kabayaki isn’t a food itself, but rather a preparation style for certain seafood like fish and especially...

When it comes to Japanese home cooking, nimono is ubiquitous. The word nimono means “simmered foods,” and as...

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...

Also called hakke in Japanese, Atka mackerel are caught in the cold waters in the northern Pacific...

Also called “saba” in Japan, mackerel is a smaller, milder cousin of the tuna. The fish themselves...

Salted salmon roe is a popular Japanese rice topping and sushi ingredient.

Black Cod is a white-flesh fish with a rich, buttery flavor

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