Blog

Donabe is all the rage! Get our Shiga Donabe Japanese clay cooking pot and the Donabe book, by Naoko Takei Moore and Kyle Connaughton for a nabe party!

Thanksgiving meals from across the U.S., kids try Chinese food and give their opinions, and a man who plays fruits and vegetables like instruments.

We've got a few Japanese kitchen accessories and tools we think will make you extra thankful you shopped with us before preparing your Thanksgiving feast.

We visit Doggy-Style, where you can find hot dogs with Japanese toppings, like Kewpie mayo, takuan (pickled daikon radish), and nori strips.

Kimotos and yamahais are wild and intense in flavordue to the fact that lactic acid is allowed to develop naturally in the yeast mash.

A traditional fall recipe in Japan, dobinmushi is a broth made from matsutake mushrooms, dashi, and other ingredients in a small teapot.

This week's Umami Reader covers election stress eating, the world's grossest burger – the North Korean Koryo Burger, and the rise of omakase menus.

Bartender's Toolkits come with a Diamond Cut Mixing Glass and your choice of stainless steel or 24K gold-plated stainless steel bartools. Made in Japan.

We visited Sake Caliente, a late-night pop-up at Azasu in the East Village, hosted by Chizuko Niikawa-Helton and specializing in hot sake.

We interviewed Chris Lane, Bar Manager at Oakland's Ramen Shop about how he first got started in bartending, why Ramen Shop is so polarizing, and more.

Bodega cats, Asian stereotyping and racism in the culinary world, Tokyo and Kyoto win best cities in the world, Good Eats sequel coming soon, more!

Aramasa Brewery's Kimoto Junmai Daiginjo Genshu was fermented in hinoki casks and aged for 45 days in oak barrels. Hints of yogurt, mango, and pralines.

Ochazuke, or "tea rice," is usually as humble as its name sounds, but at a random izakaya in Kushiro, it was taken to the next level.

Bay Eats Japan highlights new and upcoming Japanese restaurants and bars all around the Bay Area. This month: Onsen, OzaOza, The Grubbies, and more.

Try this Pacific Northwest version of gomashio on rice, eggs, ramen, udon, soba, popcorn, salads, soups, onigiri, and more!

Make yourself the ultimate autumn-flavored drink with Pumpkin Bitters. This seasonal infusion is made by Workhorse Rye, a San Francisco-based distiller.

The World's Largest Bowl of Pho, what does Rick Bayless' wife want for dinner, Toronto's first poo cafe, and Sammy Davis Jr's Suntory Whisky ad.

Stock your Halloween candy bowl with something more interesting than Hershey's, Reese's, and Tootsie Rolls – get a bag (or two) of Green Tea Kit Kats!

Three new one star-winners are notable to us at Umami Mart because of their Japanese focus, or, in one case, its Japanese-influenced menu style.

Some of the best, freshest seafood in Japan comes from Hokkaido. Many of the stalls at Washo Ichiba sell shoyu-cured ikura from locally-caught fish.