Blog
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,...
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...
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.
