Uwajimaya DEPARTMENTS KNOWLEDGE Uwajipedia Recipes OUR STORES EVENTS ABOUT US BLOG COMPANY BACK TO UWAJIPEDIA NATTO A traditional Japanese food made from fermented soybeans. Natto is a traditional Japanese food made from fermented soybeans that produce a characteristic gooey substance during the fermentation process. If you just glimpsed it from a distance, this can look almost like a runny cheese — in fact, sometimes natto is described as having a similar aroma and flavor to the stinky cheeses. In Japan, it’s a common breakfast food and snack. Traditionally paired with rice, soy sauce, karashi mustard, and green onion garnish, natto is also sometimes an ingredient in other dishes like okonomiyaki, sushi, or miso soup. For people not predisposed towards liking stronger foods, its pungent smell and funky texture can be an acquired taste. However, for those who do enjoy natto, they’re getting a food that’s high in protein, good fats, vitamins, minerals, and fiber, low in sodium and cholesterol, and full of good bacteria to keep your gut happy. If that sounds like your thing, you can find over a dozen varieties of Natto in our grocery coolers. SEARCH ALPHABETICAL A B C D E F G H I J K L M N O P R S T W Y Z EMAIL LIST WEEKLY SPECIALS FAQ OUR STORES POLICIES CONTACT Uwajimaya

Uwajimaya DEPARTMENTS KNOWLEDGE Uwajipedia Recipes OUR STORES EVENTS ABOUT US BLOG COMPANY BACK TO UWAJIPEDIA OYSTER SAUCE Sweet, salty sauce made from oysters used in Chinese cuisine Oyster sauce has a funny little origin story. While many aspects of Chinese cuisine have been around for centuries and sometimes millennia, oyster sauce was first created by accident in the late 19th century by a man in Zhuhai running a food stall that sold, among other things, oysters. At one point forgetting that he’d left oysters boiling in water, he later came back to find that the oyster water had reduced into a concentrated sauce. Moreover, he discovered that this happy accident was quite delicious! Fast forward almost 150 years later, and this thick brown sauce is now a familiar taste used in not just Chinese cooking, but also many Southeast Asian cuisines. It’s both sweet and salty and for many is especially associated with Cantonese and other southern Chinese dishes. Its rich flavor helps impart an umami component to many foods; as such it’s popular with braised dishes, in stir-fries, with meats or vegetables… with a bunch of foods, really. Uwajimaya carries oyster sauce in our condiments and sauces aisle, so you can always have this versatile sauce on hand. SEARCH ALPHABETICAL A B C D E F G H I J K L M N O P R S T W Y Z EMAIL LIST WEEKLY SPECIALS FAQ OUR STORES POLICIES CONTACT Uwajimaya