We are obsessed with this furikake by our brother Casa de Kei, who collaborated with Daybreak Seaweed Co. on this special edition mixture blending tart ume, earthy shiso, umami rich seaweed, and roasted sesame seeds. Yoko starts her day by sprinkling this furikake on a bagel or her morning oats....
Hi everybody! We've had a fantastic time with our later summer bar hours - finally, our guests are able to make it by our bar for a quick one, two, or three on their way to dinner or just after. While we were enjoying our supreme reign as the top...
Behold: the laziest of all Lazyass Cookin' recipes I've ever written in the 15 years of this column. This salad is going to make the most uninspired cook weep with joy. I sure did. And with the summer heat coming up, when the last thing you want to do is cook...
Gins from Japan are all the rage at the moment, within the country and abroad. We've lined up a stellar collection of some special gins and are so excited to announce our second Zoom cocktail event, Summer of Japanese Gin, with our great friend Chris Lane,...
My signature dish for a BBQ has always been Yaki Onigiri (grilled rice balls). It's usually something no one else is bringing, and everyone loves them, from the out of towner in-laws to the cousin's anti-social tween. My mom taught me how to make onigiri. I...
Ah, the summertime - here we are, can you believe it? There's something about the heat that makes me crave a gooey okonomiyaki, filled with cabbage and pork belly, oozing with Kewpie mayo and sauce. Crack open a cold beer or get a glass of shochu on...
Many of you know that my father Kuni is a chef. Classically trained in Tokyo, he worked in several Japanese restaurants in Los Angeles and the Bay Area before opening his own, Sushi Kuni, in 1994. There, my father made the sushi and my mom Hideko...
Jennifer Colliau is one of Bay Area's greatest bartenders. To use words such as "smart," "talented," or "creative" seem to undermine her qualities. Rather, she is a force in the industry -- ambitious, yet down to earth; knowledgable, yet curious; confident,...
I found this cocktail inside Ted Haigh's Vintage Spirits and Forgotten Cocktails book that we carry at Umami Mart. Aptly named the Mother-In-Law cocktail, it is indeed a stiff enough drink to prepare you for a visit with the in-laws. There's nothing...
Everyday Harumi features 60 Japanese recipes. This is a wonderful introduction to the typical flavors and textures of Japanese cuisine.
Takikomi Gohan (mixed rice) is a Japanese comfort food that fills the kitchen with an earthy aroma. Made with shiitake mushrooms and hijiki.
This is a refreshing cocktail that is low in alcohol. I hope that it excites and inspires passion and love this Valentine's Day!
The Forest Feast Gatherings is an inspiring and gorgeous vegetarian cookbook by Erin Gleeson focused on hosting meals for friends and family.
The easiest yuzu curd recipe you'll find! Uses whole eggs and no straining is necessary. This yuzu curd has the smoothest texture and best yuzu flavor.
A simple stirred cocktail, made with Cognac, Cardamaro, and Sour Cherry Bitters. Add sparkling wine to make it extra festive.
The first Umami Mart publication features 20 of our favorite simple Japanese recipes culled from the popular Japanify column by Yoko Kumano.
Try this Pacific Northwest version of gomashio on rice, eggs, ramen, udon, soba, popcorn, salads, soups, onigiri, and more!
Step-by-step directions to make Kasuzuke Salmon, a Japanese dish of salmon tails marinated in sake kasu, miso, mirin, and shio koji.
Step-by-step instructions on how to make a cocktail using with fresh passion fruit, barley shochu, ume bitters, and honey.
During my last visit to Tokyo, my grandma sent me home with some store bought, vacuum-sealed beef soboro. It had been a really long time since I had Soboro Donburi, so I was happy to indulge in some nostalgia when I...
