Japanese


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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February 7, 2014

Japanify: Salmon Avocado Donburi

by yoko

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Shopping for the freshest seafood just got easier with another fish market that opened in the People’s Republic of Berkeley. Fish is still my favorite thing to eat for dinner because it’s easy and so, so delicious.

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January 17, 2014

Japanify: Take-It-Easy Takikomi

by yoko

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If there’s one thing 6 days in paradise (Kauai) reminded me about life, it’s that cooking rice on the stove top (and not in a rice cooker) is so easy!

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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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December 27, 2013

Casa de Kei: Kampachi Kama Soup

by Kid Skwid

INGREDIENTS

1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat
1 bunch komatsuna (or spinich)
5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin
1 Tokyo negi (or regular scallions), thinly sliced on a bias
1 pouch ago dashi (or bonito dashi)
1/4 teaspoon shichimi togarashi (Japanese 7 spice)

METHOD

Get a nabe pot, add 4 cups of water, mushrooms and the dashi.

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December 2, 2013

Casa de Kei: Kimchi Omurice

by Kid Skwid

INGREDIENTS
Serves 2

1 small chicken breast, cut into small cubes
10 green beans, diced small
1/4 medium yellow onion, diced small
1/2 cup kimchi, diced medium
4 shiitake mushrooms, thinly sliced
1 fresno chili or jalapeño, diced extra small
3 eggs, whisked
2 cups steamed white rice
1/4 cup tomato sauce
3 tbsp Sriracha
4 tbsp blend oil, 1/2 olive oil and 1/2 canola oil
Salt and pepper, to taste

METHOD

1.  

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October 16, 2013

Lazyass Cookin’: Goya Champuru

by Kayoko

I don’t know what’s going on in your neck of the woods, but what is going on with the weather in the Bay Area?!?!?

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October 9, 2013

Upcoming Event: Koji Workshop with Sonoko Sakai

by Kayoko

Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years. Recently, shio-koji (salt koji) has been discovered as a miracle cooking ingredient that pumps up the umami factor to any ol’ dish. 

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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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