Blog
When it comes to matters of eating out, I am pretty inflexible. Since I will...
Here's something I dragged out of my photo archives. It's from my trip to Kerala,...
Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over...
I should confess that I have never really been a fan of tsukemen (ramen with...
São Paulo has the second largest Japanese population outside of Japan (about 650,000+), but since my...
*Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.
Spaghetti alla Chitarra prepared by chef Dan Kluger at The Core Club. He is now...
I woke up to an email this morning with the subject line: "You're so ahead...
Sakura's noodle report from Bangkok earlier this week had me craving for a bowl of bah...
Karasumi (or bottarga) is salted and dried mullet roe. It comes in two sacks and are...
"Oshibori Udon" is a famous udon from the Shinshu district of Nagano prefecture. It is...
Umamimart is celebrating 5 years this month with a celebration of noodles and how delightful...
