Many of you are well aware of my noodle addiction. I like all noodles: soba, udon, ramen, linguine, naengmyun, pho, any and all of it. Fried, boiled, in broth. Cold soba is probably the only food that I crave all of the time -- and...
I've made quite a few dishes using natto (fermented soy beans) in the past years -- from Natto Moffin to sweet Natto Sandwich. If you like natto, it's good with everything (almost), but if you hate natto, you...
With the opening of our bottle shop, I have been exploring the world of sake. Daiginjos, Junmais, Yamahais, Namas, I'm trying them all. While tasting all of the different sakes, there is one particular trait I'm always looking for: would this be good in a cocktail? Tis a...
A recipe for a light, refreshing ice cream using Sakekasu (sake lees). Since the alcohol evaporates in the cooking process, kids can eat it too.
A step-by-step recipe for a super moist sake-flavored pound cake, and a thorough explanation about cooking and baking with sake.
A simple recipe for tuna toast, using Japanese milk toast, canned tuna, mayonnaise, and cheese.
A recipe for Japanese shisomaki – the sweet, nutty filling and slightly crispy outer shiso roll is so satisfying and delicious!
A simple, but delicious recipe for crunchy and vinegary celery asazuke (Japanese quick pickles). A great side dish or accompaniment for beer.
Louis Anderman is a scientist. Born from a true passion for bitters, Miracle Mile Bitters Co. started out as a hobby (just like us!), as Louis concocted potions from days of yore, right in his kitchen. Miracle Mile now leads the west coast bitters revolution...
The Food Republic recently declared yuzu as America's next big THING. Well, duhhhh! Umami Mart readers, writers and shoppers have been privy to this whimsical citrus for a long while now so we're not lifting any eyebrows at these sort of dramatic announcements. That...
Flor de Izote, or yucca flowers, are edible and delicious. This recipe combines the blossoms with chorizo to make a new take on breakfast.
Last February, I went to Jicca in Tokyo and had this seemingly unassuming dish. I've mainly had raw nagaimo (Chinese yam) julienned or grated in all its gooey glory. But at Jicca, it was seasoned with some serious magic. Lightly grilling this nagaimo brought out a...
Yoko and I first met bartender Tomokazu Kai in 2010, when we helped present an event with Suntory Whisky called the Tokyo-SF Bartender Salon. The event was held at Prizefighter bar in Emeryville and was meant to bring bartenders from Japan and the Bay...
Instead of reaching there via a Wardrobe route, Nagoya is about a two-hour bullet train ride from Tokyo. It is the third most populous city in Japan, with 2.3 million people living within 11 square miles. Car geeks may know Nagoya as...
A step-by-step recipe on how to make Japanese curry WITHOUT using pre-made, boxed roux.
Homemade mustard is the best, both for cost and taste. Plus, it is almost impossible to fail. Try this step-by-step customizable recipe for making mustard.
Frozen housemade Chinese dumplings have been my #1 go-to lazyass meal for years now. Here's how I prepare and eat them when I'm feeling lazy and hungry.
Make these Japanese pickles in under 20 minutes. Bonus points because you can count the number of ingredients it requires on one hand!
A quick and easy recipe for a refreshing carrot and daikon salad with a satisfying crunch and a spicy kick.
My first encounter with phyllo roll — Wow. Cinnamon-spiced chicken with raisins, chickpeas and almonds were listed to describe Chicken Cilicia, my favorite on La Méditeranée's four-roll platter. My taste buds wondered what I'd been doing...
