Danran, a sushi spot in the Sakura-jyosui neighborhood of Tokyo, is no stranger to Umamimart. It was frequented often when Yoko and Washi lived in Japan (on one of their very first dates!), and has been the subject of many a fine blog posts, here and...
By the time you read this, Yoko and I will be in Niigata, Japan, a prefecture three hours north of Tokyo, on the west coast, the side of the Japan Sea. It's also directly west of Fukushima City, home of the Daiichi Power Plant. We will...
I am ecstatic, beyond words, to announce that Yoko and I will be joining the Bay Area-based art and food collective, OPENrestaurant, on a special trip to Japan in October. We will be there for three weeks, visiting farms and fisheries,...
Chef Maria Suzuki was exhausted. She’d spent the last two days cooking her heart out for our second Gochiso event, Food Is Art, and it was already half past eleven when she finished packing her car for the eight-hour drive from Tokyo back to...
My city has experienced the wettest summer in the recorded weather history of Denmark. Just this morning I woke up to a two hour thunderstorm with the most insane cracks, blitzes and a mustard yellow hazy sky. It felt like some aliens were landing on...
“Are we really doing this?” I asked, uncertainly nibbling on a grilled shiitake mushroom. Eriko paused before answering. “I know I was talking some pretty ambitious stuff the other night, but I think we should try it,” she replied. “We could end up pulling...
These photos my friends in Tokyo sent me gave me a glimpse of what is going on there. The images have also reshaped my idea of what to include in my pathetic earthquake kit consisting of some nonperishable food and 4 gallons of water. (Note...
The kawaii (= cute) world of Japan is a very positive dimension of happiness, beauty, bunnies, rainbows and ribbons. And not just something that contains characters, but also an aesthetic approach that appeals to your heart, with a rather feminine touch and usually a soft...
While my husband is away in Tokyo this week, I dig myself deeper everyday into a dark hole of despair and yearning. With emails from him like "I am going to Bar Tender in the day then Sasagin and
After making my umeshu and bottling it up for indulgence in October, I became restless. I wanted to make more while I waited for three months. But this time I wanted to try another fruit. After discussing it...
