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Cassava is the only traditional Japanese breakfast offered in the Bay Area. It comes with rice, miso soup with onsen egg, and a wakame salad.

Step-by-step directions to make Kasuzuke Salmon, a Japanese dish of salmon tails marinated in sake kasu, miso, mirin, and shio koji.

This Gose is made using Hitachino Nest's signature White Ale and adding unripe green Japanese plums and Japanese sea salt, for a sour, fruity, savory beer.

Tampopo is restored and is in theaters, Ichiran opens in Brooklyn with its "flavor concentration booths," the beauty of a Japanese highball, and more.

These hand-cast porcelain lanterns have a compartment for a tea candle or tea light, so you can see a comforting glow emanating from their eyes.

Step-by-step instructions on how to make a cocktail using with fresh passion fruit, barley shochu, ume bitters, and honey.

[caption id="attachment_27469" align="alignnone" width="640"] All photos by Patrick Lu[/caption]  

Check out a this article in Playboy about Japan's national distilled spirit, featuring an interview with Umami Mart's own, Yoko Kumano!

October's Sake Gumi theme highlights the images of Japanese legends and folklore on sake labels. Many sakes are named after ghoulish characters. Learn more!

Our newest plant "pothead" from Sunny Side Up Studios, designed by LA-based Japanese artist Yoskay Yamamoto comes in a serene Glossy Ocean Mist hue.

Dim Sum made to look like it poops and pukes, the history of Japanese food characters Salvador Dali's cookbook is reissued, Impossible Burger, more.

Tart, tangy ume (Japanese plum) is a wonderful complementary bitters flavor that gives a unique, puckery punch to cocktails, like the Ume Sour.

Living in Japan, I'm not used to spending a lot of money for ramen. But while in NY, I shelled out $20 for a bowl of ramen and I would do it all over again.

1210 More Very Good Cocktails by Stew Ellington focuses on the new wave of craft cocktails. Fun to read, comprehensive, and practical.

Pocky to eat with whisky, why you're probably not eating real wasabi, the weird history of Ronald McDonald, and more on The Umami Reader.

We now carry 4 beers from Kizakura, a Kyoto brewery that's one of Japan's top sake producers: Alt, Flavor of Sake Brewery, Kolsch, and Yamadanishiki Ale.

Chef Thomas Cleary, aka Tommy, runs Hina Yakitori. We talked to Tommy about his journey to become one of the best yakitori chefs in the Bay Area.

Welcome to our new column, Bay Eats Japan, where we'll alert you to newly and soon-to-be opened Japanese restaurants and bars in the Bay Area.

Will Tsui tells us his favorite hotel bar guest story, why he doesn't drink too many cocktails on his days off, and where to find vintage coupe glasses.

Tawainese Pork Bun lady, Andy Warhol eating a Whopper, giant soup dumplings, and Japanese Sake becomes official, this week on The Umami Reader.