Umami Mart Gift Registry
Skankynavia

Skankynavia: A Portuguese Quickie

I seriously did not know anything about Portugal and its inhabitants until I set my boot on its shores in May 2013. Well, apart from the story about Columbus and his New World discovery, but it appears there’s debate whether he was...

Tamagoyaki @ Otafuku Noodle House (LA)

We drove a long way from Los Angeles proper to try the soba at Otafuku in Torrance. The shop donned no sign, except a neon "Open" sign that flashed in the window. The place was packed with hungry folks for lunch,...

Japanify

Great UM Noodletown: Karasumi Pasta

Karasumi (or bottarga) is salted and dried mullet roe. It comes in two sacks and are hard, like a candy bar. Its deep, oceany, salty flavor is reminiscent of caviar. But the texture is not like caviar, because it's a dense mass of eggs dried...

Lazyass Cookin'

Lazyass Cookin': Natto Omelette

I have missed writing this column, so I'm bringing it back! I can not pretend that I have abandoned my lazy ways, or that I've stopped cutting corners when cooking. My kitchen may be much bigger than what I had in Brooklyn, but this only means...

Radiation + Japan: Interview with Tadaaki Hachisu, Egg Farmer (Saitama)

http://www.youtube.com/watch?v=v-tTX5ktHFc *This is a part of an ongoing exclusive series on Umamimart, Radiation + Japan. Please check out these other posts and videos for more: Testing of Food in Japan, By Yoko Kumano Interview with Washio, Bar Owner (Tokyo), By Yoko Kumano

Japanify

Japanify: Zousui aka Hangover Porridge

The other morning I woke up with the worst hangover I've had in two years. I remember drinking shochu the night before like I was drinking water. I clearly ended up mixing up the two halfway through the night because they both...