seafood Archives - Uwajimaya

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

The name might sound self-explanatory, and in some ways, it is: Shrimp paste is a paste made...

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

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...

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

Milkfish is a sleek, silvery fish that’s a popular ingredient in the cuisines of Taiwan, the Philippines,...

Fish maw is the culinary term for the inflatable bladder fish have that allows them to control...

Fugu is a Japanese puffer fish. And before we talk any more about it, first thing’s first:...

Jellyfish is used in Chinese and many other Asian cuisines, and is usually sold salted and dried...

A member of the jack family and not actually a mackerel , the sleek, silvery horse mackerel...

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

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