Umami Mart Registry
Japanify

Japanify Ingredients: Mirin

In an effort to demystify Japanese cooking, today's Japanify post is a first in a series I will call "Japanify Ingredients." I've drawn inspiration from some questions I've received from friends, for example: "I bought rice vinegar to make sushi one time,...

Japanify

Japanify: Ankimo (Monkfish Liver)

Ankimo, or monkfish liver, when steamed, is considered a delicacy in Japan. The creamy texture is not unlike a fine pate. Ankimo is to be eaten in tiny bites and is an excellent accompaniment to sake or shochu. The first time I...

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Japanify: Kumotsu (Offering)

A butsudan is a shrine memorializing dead relatives in homes of Japanese Buddhists. Although I am not Buddhist, this butsudan set up that I received from my Buddhist grandma is hands-down one of the best things someone has given...

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Japanify: Furikake (MSG Crack Sprinkles)

My in-laws visited from Tokyo last week. I think my mother-in-law thinks that there are no Japanese products available in the states and brought us half a suitcase-full of food. Poor, unfortunate Americans. Turns out that half of the stuff she brought...

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Japanify: Onigiri (Rice Balls)

My mom used to pack rice balls for me as an elementary school kid for lunch way before the sushi craze swept the nation and way before there were sightings of Alice Waters toting around onigiri. Having these balls of...

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Japanify: Simmered Mackerel in Miso

For those who are curious to eat more responsibly in the seafood arena, mackerel is an ideal option. For the rest of us who don't care about being responsible, mackerel is also an ideal option because of its salty-savoriness that's addictive and a...

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Japanify: How to Clean a Sardine

I love sardines - canned or fresh. My addiction started as a child when my mother would serve sardines from a can with a dab of kewpie mayonnaise. Packed with protein and fun to eat, they are also better for big blue because...

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Japanify: The Japanese Canned Fish-Off

When the heat rolls in, laziness comes in the form of "I don't want to cook." Maybe it's also an instinctual thing where I am unconsciously preparing for a fire or earthquake which is more likely to happen in the hot summer months...

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Japanify: Shiso Shout-Out

Quite possibly the only herb in the mint family that the Japanese will not associate with toothpaste is shiso. Shiso, or sometimes referred to as perilla, Japanese basil or beefsteak plant is often found as a garnish in Japanese cuisine....