Curbside Pick up
Japanify

L.S.K. Salmon Two Ways

If you know me, you know I'm all about abbrevs. Life's too short (L.T.S.) - so whether it's S.G. (Sake Gumi), U.M. (Umami Mart) or B.B. (Berkeley Bowl), I'll refer to things in every day life with its abbreviation.  In addition to it...

Japanify

Umami Lentils

I've been on a bit of a lentils kick and I'm afraid I will turn into a life-sized lentil by the time I complete this blog post (I am shoveling lentils in my mouth as I write this). I love how you can make a nutritious meal...

Japanify

Japanify: Grilled Shio-Koji Nagaimo

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...

Kuishinbo

Kuishinbo: Oname Koji

I met a wonderful couple on Instagram, who I visited on my last trip to Japan. When they cook, they always use local ingredients prepared with such care and style. I look forward to their dinner picture everyday and I often...

MOTOism

MOTOism: Miracle Koji Marinades

After I posted salt koji recipe a couple of weeks ago, I found out koji is literally a miracle condiments. This is the easiest thing to make, as long as you can find koji (usually at the Japanese grocery store), and the result is...

ReCPY

ReCPY: Shio Koji

Shio koji, or 塩麹 (salted koji) is a going through a major boom in Japan right now. What is it?  It is a mix of salt and koji mold. Wiki says, "Koji (Aspergillus oryzae) is a mold used in Chinese and Japanese cuisine to ferment soybeans. It is also used in the making...