Conbini is a shortened word for “convenience” which is referred to when talking about convenience stores in Japan. Littered around on any street corner in most cities, conbinis are like a typical corner store, or bodega — but from the future. They are well-lit, sparkling clean havens stocked with freshly prepared foods to-go, nail clippers, panty hose, comic books and magazines, cigarettes, cup noodles, cold + hot drinks, and anything else you would have ever fantasized about picking up on your way home after a long day of work.

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Welcome to a special edition of Kayo’s Kitchen: Live from Hopkins Buffet! For those who follow our Instagram, you may have asked yourselves, “Where is the Hopkins Buffet?” Well, it’s Yoko’s house of course! God forbid she should name her place something bore-a-thon like Yoko’s Kitchen!

I tested out a new cocktail creation recently in Yoko’s new kitchen. Her kitchen is literally brand spankin’ new — new dishwasher, new stove, new refrigerator, new countertops.

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We learned, we drank and we ate all things ume during our Umeshu Class last Sunday. During the two-hour session, we learned about the history of ume and umeshu, how to make it and ate an array of dishes that highlighted ume. Along side sips of umeshu, of course.

Ume, or Japanese plum, originated from China and is genetically closest to the apricot.

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By Marta Bernal Valencia

Last month, my English friend Elaine and I agreed to meet in Tarifa, a small town in Cadiz, Spain. It’s the southernmost point of continental Europe, very famous for its amazing beaches. If you are keen on wind and kitesurfing, this is your place! We drove from one beach to another, enjoying the small bars, restaurants and nightlife.

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*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach. Follow him on Instagram (@kidskwid5) to see his gourmet breakfasts at Casa de Kei. 

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In seven years of Umami Mart, there has not been a single post about dashinomoto! As the editor and founder of this international food blog, I am… ashamed. Dashinomoto (aka fake dashi aka MSG) is the backbone of LAZY Japanese home cooking. Yoko and Harumi Kurihara would not approve. But COME ON, sometimes, I don’t have time (aka I’m too lazy) to make dashi from scratch.

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Our shop is located right next to Oakland’s Chinatown, where I spend a lot of my time. This is sort of a dream for me, I’ve always wanted to be near a Chinatown, whether in NYC or in the Bay Area — so I could have access to a variety of banh mi, noodles, dim sum, and roasted ducks hanging in the windows.

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I have memories of gyoza from when I was in kindergarten. My grandma would invite my mom and aunts to her house — and they would wrap dumplings all day. My cousins and I would run around, play in the pool and take Oreo and orange juice breaks throughout the day. When the sun began to set, the smell of fried gyoza would begin to fill the house and we would all be rewarded for our grandma’s and mothers’ hard work.

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It all started out so innocently, like any of Yoko’s casual ideas: “Why don’t we add a konbini to the back of the store???”

A konbini inside Umami Mart?!?!?! This will go onto the wall of Genius Yoko Ideas, on par with: “Why don’t we open an Umami Mart storefront???” (Circa March 2012).

This was about three weeks ago, and since then it’s been a non-stop flurry of meetings with the city (can we sell food?); meetings with Anders (can you design a konbini and get your bum over here asap?); and meetings with Devin and Joe, furniture builders (can you get this done on a VERY MINIMAL budget?).

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By Johnny Lopes

Recently I took a trip to Southeast Asia, starting off in Thailand. I decided to make the trip up as I went. I didn’t even have a place to stay when I first arrived — a challenge when you land at 10pm. But my first post back has nothing to do with Thai food. Rather, I’d like to begin with Bangkok’s “ethnic enclave” — Chinatown.

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