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It’s Onigiri Week, and we’re making Tuna Mayo

It’s Onigiri Week, and we’re making Tuna Mayo Onigiri! These classic Japanese rice balls are easy to prepare, especially with onigiri molds. Making onigiri isn’t just delicious—it’s a fun activity for the whole family. What’s your go-to onigiri filling? #onigiri #riceball #japanesefood #kewpiemayo

We are honored to be recognized as a 2025 @pugetso

We are honored to be recognized as a 2025 @pugetsoundbusinessjournal Family Business Awards honoree! 🎉 As a family-owned business, this recognition is especially meaningful, and we couldn’t have done it without our incredible customers.

For nearly 100 years, you have supported us, shopped with us, and been part of our Uwajimaya family. Your support allows us to continue sharing our passion for Asian food, culture, and community. Thank you for being on this journey with us—we celebrate this honor with you!

#Uwajimaya #FamilyOwned #asianownedbusiness #CommunitySupport #PNW

It’s Onigiri Week, and the specials are rolling

It’s Onigiri Week, and the specials are rolling in. 🍙 Get you favorite onigiri ingredients while they’re on sale! 🙌

See everything on special this week at the link in bio. 🔗

#Uwajimaya #OnigiriWeek #WeeklySpecials #AsianFood #PNW

It’s Dumpling Week here at Uwajimaya! 🥟✨ We

It’s Dumpling Week here at Uwajimaya! 🥟✨ We made Taiwan Cabbage, Nira, and Pork dumplings. Recipe below! 👇

For the Filling:
0.44 lb (7 oz) ground pork
1 cup Taiwan cabbage, finely chopped
1 cup nira (garlic chives), finely chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sake (or mirin)
1/2 tsp salt
1/4 tsp black pepper

For Assembling:
30 gyoza wrappers
1 tbsp cornstarch mixed with 2 tbsp water (for sealing)

For Cooking:
1 tbsp vegetable oil
1/4 cup water

Dipping Sauce Suggestions:
Classic: Soy sauce + rice vinegar + chili oil
Garlic Miso: Miso paste + soy sauce + minced garlic
Ponzu: Citrus ponzu sauce with a dash of sesame oil

For Cooking:

1 tbsp vegetable oil
1/4 cup water

Instructions:

Prepare the Filling:
In a bowl, combine the ground pork, Taiwan cabbage, nira, garlic, and ginger.
Add soy sauce, sesame oil, sake, salt, and black pepper.
Mix well until the filling becomes slightly sticky.

Assemble the Gyoza:
Place a gyoza wrapper in your palm and add about 1 teaspoon of filling in the center.
Dip your finger in the cornstarch water mixture and wet the edge of the wrapper.
Fold the wrapper in half, pleating one side as you seal it.
Repeat for all wrappers.

Cook the Gyoza:
Heat vegetable oil in a non-stick pan over medium heat.
Arrange the gyoza in a single layer, flat side down.
Cook until the bottom turns golden brown (about 2-3 minutes).
Pour in 1/4 cup of water and immediately cover with a lid.
Steam for about 4-5 minutes until the water evaporates.
Remove the lid and let the gyoza crisp up for another 1-2 minutes.

Serve:
Transfer to a plate and serve hot with dipping sauce.

#Uwajimaya #DumplingWeek #Gyoza #Dumplings #AsianFood

Green Onion

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