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I've been on a bit of a lentils kick and I'm afraid I will turn into a life-sized lentil by the time I complete this blog post (I am shoveling lentils in my mouth as I write this). I love how you can make a nutritious meal...

Takikomi Gohan (mixed rice) is a Japanese comfort food that fills the kitchen with an earthy aroma. Made with shiitake mushrooms and hijiki.

Try this easy Japanified toast recipe made with just five ingredients, including chikuwa (fish cake tubes), miso-mayo, and ao nori.

Celebrate New Year's Day with this savory mochi recipe. It's a gooey, toasty, and umami snack that will bring you good luck!

A step-by-step recipe of how to make Miss Blanche, a Fuyu persimmon and yuzu juice kanten dessert. Japanese sweets for winter. Vegan-friendly, gluten-free.

The first Umami Mart publication features 20 of our favorite simple Japanese recipes culled from the popular Japanify column by Yoko Kumano.

Step-by-step directions to make Kasuzuke Salmon, a Japanese dish of salmon tails marinated in sake kasu, miso, mirin, and shio koji.

During my last visit to Tokyo, my grandma sent me home with some store bought, vacuum-sealed beef soboro. It had been a really long time since I had Soboro Donburi, so I was happy to indulge in some nostalgia when I...

An easy and fresh salad using soba noodles, avocado, walnuts, and a few other ingredients that are readily available at any grocery store.

A step-by-step recipe on making a root beer float with Kannoko Mugi Shochu, a barrel aged barley shochu that's akin to whisky.

A step-by-step guide to making an easy, no-fail simplified Japanese curry with homemade depth of flavor, but only a few ingredients. Requires a slow cooker!

A step-by-step recipe on making fluffy steamed rice cooked with Snow crab, enoki and shiitake mushrooms, and kombu. Delicious and full of umami flavors!

The first time I learned how to make matcha was from my grandmother, Baba-chan, in Tokyo. I was in second grade when she first showed me how to make matcha. I quickly forgot about it when I moved back to California in...

yuzu kosho and avocado go so well together, I decided to incorporate yuzu kosho into my new breakfast routine. This is what I came up with: yuzu kosho avoca

Kanten is a jelly-like substance made from agar agar. It’s completely vegan and gluten free. In this recipe, I used three fresh yuzu to make yuzu kanten.

A simple recipe for tuna toast, using Japanese milk toast, canned tuna, mayonnaise, and cheese.

A recipe for Japanese shisomaki – the sweet, nutty filling and slightly crispy outer shiso roll is so satisfying and delicious!

A simple, but delicious recipe for crunchy and vinegary celery asazuke (Japanese quick pickles). A great side dish or accompaniment for beer.

An easy recipe for yuzu marmalade. A dollop of this marmalade tastes like a just-picked yuzu burst in your mouth!

Last February, I went to Jicca in Tokyo and had this seemingly unassuming dish. I've mainly had raw nagaimo (Chinese yam) julienned or grated in all its gooey glory. But at Jicca, it was seasoned with some serious magic. Lightly grilling this nagaimo brought out a...