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Gyū-don w/ tokyo negi, chive points, tofu and shichimi RECIPE Serves 2 1/2 lb thinly...
Ramen culture has finally reached America. In New York, when it rains, it rains cats...
I have been getting a lot of collard greens in my CSA lately. I love...
Kitazawa Seed Company will be unable to join our event this Saturday. But Kristyn Leach...
Yakitori at a cramped stall in Omoide-yokocho (Memory Lane) in Shinjuku. The skewer came in...
Awabi (abalone) is a luxurious clam. When it is eaten raw, it tastes faintly like...
Although I've been writing for Umami Mart for almost three years, I have yet to...
I recently had a dream assignment for Edible San Francisco Magazine in which I followed one ingredient...
“Champagne for our real friends and real pains for our sham friends.” - A toast...
With winter roots and wild mushrooms in abundance, January was a perfect time to invite...
Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been...
When life gives you sour oranges, make ponzu sauce. Ponzu is such a versatile condiment...