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...
One of my favorite spots since moving back to the San Francisco Bay Area is the Tomales Bay Oyster Company. I read about the TBOC on Umamimart while I was still living in Tokyo. It was a long...
Cutting a block of raw fish was intimidating for the longest time for me. I know for a fact that I am still not doing it like the pros because 1) I don't cut with a sashimi knife and...
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...
Lake Tahoe is a bit of a nightmare during the height of the summer. The lake is a dream but South Lake Tahoe is swarming with slot machine hungry tourists from both sides of the border (California and Nevada). We...
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...
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...
This was originally supposed to read "Octopus, Shrimp Avocado Salad with Kewpie-Wasabi Dressing," but the octopus part did not happen. After reading a recent string of octopus posts on Umamimart including Tokyo JUNKtion: Corpse Candy, ¡Viva España!,
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...
