Kenji did a great video walking around Uwajimaya explaining the different varieties of common Japanese ingredients and what he recommends getting. I’d say anyone looking to dip their toes or season experts of Japanese cooking will find some good info here.
Man I wish Kenji would move from the old place to here. I miss him dropping into the comments sections.
From the comments
‘Foods and timestamps 0:39 Kombucha squash 0:59 Matsutake mushrooms 1:19 Pomelo fruit 1:44 Japanese eggplant 2:25 Ginger, onion, scallions 3:00 Thinly shaved beef 3:26 Arabiki pork sausages 3:40 Kurobuta (black pig) 4:05 Tarako (salted pollock roe) 5:25 Shokupan (milk bread) 7:03 Onigiri (seaweed/nori wrapped rice ball) 8:00 Beni shoga (red pickled ginger, not the light pink one for sushi) 8:35 Golden curry 9:05 Calpis/calpico yogurt drink 9:35 Furikake rice topping 10:15 Seaweed types (nori, wakame, kelp, hijiki) and katsuobushi (bonito flakes) 12:45 Gohan (Rice) Tomaki gold koshihikari (short grain) 13:29 Suyu concentrated soup base 14:05 Ramen and instant noodles 14:57 Shoyu/soy sauce types, tamari (wheat-free) 16:15 Mirin (watch out for the ingredients) 16:50 Snacks: Senbei and arare (rice crackers), pocky 18:26 make your own snacks and candy, popincookin, yoshoku (foreign-influenced cooking) 19:18 Making gyudon’
Edit: sorry about the formatting. Even in this edit it looks correct, one line for each timestamp and item. Posted from Voyager
I don’t know why, but mushrooms in particular have been obscenely expensive at Uwajimaya for the last couple years. Go anywhere else for them.
I grew up in small towns and moved to Seattle a few years ago. I’m still not used to seeing things on the Internet and being like “I go there, I know that place!”
I used to live above Uwajimaya. Feels weird seeing it here for sure.
