Condiment


March 10, 2014

Kuishinbo: Easy Homemade Mirin

by Yuki HD

I’m sure Umami Mart readers know about mirin and have used it in cooking, but may not be sure about what it is exactly.

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January 27, 2014

The Vin Vivant: Tripel Happiness with Loh Bak Goh

by Umamimart Guest

By Audrey Luk

All day to do as I pleased, all night to gorge on cheese: this was my MLK weekend mantra.

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January 13, 2014

Izakaya Hideko: Taberu Rayu Tofu Salad

by Kayoko

My parents hosted a shinnenkai (New Year’s party) last night and it was a fantastic feast! As usual, Hideko and Kuni battled it out in the kitchen for cooking space, laughing and making fun of each other along the way.

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October 7, 2013

Kuishinbo: Yuzukosho

by Yuki HD

Yuzu citrus is one of the most important ingredients in Japanese cooking. The juice of the yuzu is prized both for its citrusy flavor and elegant.

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September 20, 2013

MOTO x Japanify Mashup: Kombu-Cured Enoki Mushrooms

by yoko

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Last month, MOTO made a surprise appearance for our one-year anniversary party. With not one hair out of place, he casually sauntered into our shop and helped us dress into our summer kimnonos.

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May 23, 2013

Japanify 2-in-1: Miso-Shio-Koji Marinated Duck + Duck Fat-Slathered Yaki Onigiri

by yoko

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Duck has always been a bird I’ve been meaning to explore. Its rich, luscious fat always makes me feel like I’m indulging in something reserved for a special occasion.

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April 30, 2013

Kuishinbo: Pixian Doubanjiang (Spicy Fava Bean Paste)

by Umamimart Guest

By Yuki HD

Doubanjiang has been called “the soul of Sichuan cooking.” A spicy bean paste most recognizable in Sichuan cuisine, doubanjiang is also a popular ingredient for Japanese home cooking, called tobanjan.

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February 21, 2013

Japanify: Garlicky Gomadare (Sesame Sauce)

by yoko

Whenever I had shabu-shabu as a kid, there was NEVER ENOUGH gomadare (sesame sauce). It has all the elements that leave you wanting more: sweet, salty and savory.

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February 5, 2013

MOTOism: Homemade Ponzu

by Moto

When life gives you sour oranges, make ponzu sauce.

Ponzu is such a versatile condiment and its acidity adds a lot more dimension than regular soy sauce.

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January 21, 2013

The Forest Feast: Chili Oil

by Erin Gleeson

For a year in college I studied art in Italy’s culinary capital, Bologna. I lived with four Italian girls who made endless variations of pasta and always had homemade chili oil on hand.

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