We finally made it into Tsujita for lunch during our trip down to LA over the summer. You know, when they actually serve ramen... Yoko and I had ignorantly gone there for dinner once, all excited to try their tsukemen (dipping ramen). But...
Since May, our beloved Ippuku of Berkeley has been serving teuchi (handmade) soba. Owner-chef Christian Geidemann recruited Koichi Ishii from Yamagata, a prefecture well-known for soba, to come and cook at Ippuku and start a soba program right here in the East Bay. We...
After all this talk of fancy dining, 4-star service, Le Bernardin and the lack thereof, I'm bringing it all back to what we're all about: SOUL. Umami Mart is all about love and sharing and laughter and how food plays a great role in...
We all have those comfort dishes that are close to our heart, and transport us back to childhood when biting into whatever it may be. For me, a bowl of chicken udon from Gombei always makes me tear up with nostalgia. Originally a little...
When it comes to matters of eating out, I am pretty inflexible. Since I will travel long distances for good food, I get pretty upset if I don't get what I had originally intended. By nature, I am quite stubborn (classic Taurean trait), and I...
Here's something I dragged out of my photo archives. It's from my trip to Kerala, India back in 2007. We spent two days and one night in the backwaters on a houseboat -- probably one of the most glorious experiences of my life! One thing...
Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over rice), topped with a raw egg? Well, one night, she invited me over for dinner and she made ikura spaghetti!!! What a gluttonous noodle feast in a bowl. The al...
I should confess that I have never really been a fan of tsukemen (ramen with dipping sauce). Shouldn't ramen be in a piping hot broth, brimming with scallions and chashu (pork) and menma (bamboo shoots)? Tsukemen just always seemed so WRONG to me, despite the fact that...
Spaghetti alla Chitarra prepared by chef Dan Kluger at The Core Club. He is now the chef at ABC Kitchen in NYC. Photo by Erin Gleeson.
I woke up to an email this morning with the subject line: "You're so ahead of your time!" Bryan's good friend Rob was informing me that March is National Noodle Month, and forwarded me this article about the celebrations in LA. So what the...
Sakura's noodle report from Bangkok earlier this week had me craving for a bowl of bah mee nam here in the Bay Area. I scoured the city's Thai restaurant menus but did not find anything comparable to Sakura's favorite noodle dish. But, fear not, as an awesome...
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...
I love the pucker-your mouth tartness of naengmyeon--cold buckwheat noodles with cucumbers, hard-boiled egg and pickled Asian pears, doused in a chilled vinegar broth. Like craving ice cream when it's snowing out, I do love this during the cold winter months. Thanks to Chungtech for introducing...
Feeling out of the loop can make you feel old. I was feeling that way on Sunday night when I didn't recognize a third of the bands and artists that took the Grammy's stage. I didn't know when Maroon 5 ended and Foster the People began......
Pho ga dac biet is a special chicken noodle soup at Ao Sen, my favorite pho joint in the East Bay. They serve boiled chicken on the side, bone-in and skin-on, with a florescent orange ginger sauce. It is comforting when you are sick, and...
Spaghetti with asari (clams), shirauo (little white fish) and arugula at Pizzeria Matsuhisa in Denenchofu, Tokyo. Someday, I will open a wafu (Japanese-style) pasta shop in Oakland.
Drunken noodles at SriPraPhai in Woodside, Queens. From Umamiventure #4 in 2007. The savory hot sweetness of the dish still hovers in my memory. Photo by Irwin Chen.
Happy February, everyone! Umamimart turns 5 years old this month, and I thought it would be fun to celebrate NOODLES! We're all fans of noodles here, and there are pages and pages worth of posts, since 2007 (!), dedicated to the almighty noodle on Umamimart....
