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Uwajimaya Blog - Asian Food, Recipes, and More

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Coronavirus Updates and Response

Coronavirus Updates and Response

May 11, 2020

The safety and well-being of our employees and customers is our top priority. We are actively monitoring the COVID-19 Coronavirus situation and taking necessary steps to keep our communities safe.       An Update from our CEO on Coronavirus Precautions May 11, 2020 I would first like to thank you for...

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An Update from our CEO on Coronavirus Precautions

An Update from our CEO on Coronavirus Precautions

May 11, 2020

To the Uwajimaya community,  I would first like to thank you for your continued support and patronage during this challenging time for everyone.  The health and safety of our employees, customers and community remains our top priority.  We appreciate your patience, understanding and adherence to the measures...

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Children’s Day

Children’s Day

April 28, 2020

Across Japan, colorful carp-shaped windsocks called koinobori are flying outside homes in preparation for Kodomo no Hi (子供の日), or Children’s Day, on May 5th. Based on the tale of a carp that swam to the head of a river to become a dragon, carp have long symbolized perseverance and...

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We’re Remodeling our Seattle Store

We’re Remodeling our Seattle Store

April 23, 2020

COMING 2020 Exciting changes are coming to Uwajimaya! Starting this fall we will be updating our Seattle store to improve your shopping experience, so things will look a little different around here for a while.  We are committed to providing the same level of service you have come to expect...

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Top Beauty Products

Top Beauty Products

April 21, 2020

When you think of Uwajimaya, what comes to mind first? Groceries and delicious food? That’s fair — we do have lots of those to go around. But not to be outdone, Uwajimaya’s beauty department has a cornucopia of treasures to help you look and feel your...

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Noodle Essentials

dictionary of types of noodles

Noodle Essentials

April 14, 2020

Starch Noodles Saifun (Bean Thread) Chinese (cellophane) noodles are made from the starch of green mung beans; extremely thin, translucent when cooked. Used in: stir-fry, soup, salad, other Asian dishes. Dangmyon Korean noodles of sweet potato starch are a bit bigger than cellophane noodles and absorb flavors of other ingredients...

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