Blog
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.