February 23, 2017

We Have Real Deal Mirin, and So Should You

by Umami Mart Staff

  If you’ve ever cooked Japanese food, you know that mirin, or sweet cooking sake, is an integral ingredient. Whether you use it in dressings, sauces, marinades, or stews, this clear, golden-hued rice wine adds both umami and sweetness. Japanese cooks also use it to add viscosity, richness, and gloss to food, as well as temper […]

March 10, 2014

Kuishinbo: Easy Homemade Mirin

by Yuki HD

I’m sure Umami Mart readers know about mirin and have used it in cooking, but may not be sure about what it is exactly. Culinary experts in the U.S. believe that mirin is a mix of sake and lots of sugar. Sadly, this is incorrect. Yes, it’s sweet, but not just syrupy sweet — mirin […]

November 18, 2010

Japanify Ingredients: Mirin

by Yoko Kumano

In an effort to demystify Japanese cooking, today’s Japanify post is a first in a series I will call “Japanify Ingredients.” I’ve drawn inspiration from some questions I’ve received from friends, for example: “I bought rice vinegar to make sushi one time, but it’s just sitting in my cupboard doing nothing. What else can I […]

February 21, 2017

Japanify: Takikomi Gohan

by Yoko Kumano

Takikomi Gohan (mixed rice) is one of those comfort foods that fills the kitchen with an earthy aroma. I love cooking this in the winter and coming home to the flavors of shiitake mushrooms and hijiki. I also throw in mushrooms that happen to be in season for an extra layer of flavor. Matsutake mushrooms […]

October 24, 2016

Japanify: Kasuzuke Salmon

by Yoko Kumano

  I’m always stealing ideas from my family. The latest cooking technique I stole was from my Aunt Judy (who also inspired Kayoko’s Happy Hour post last week), who specializes in making drinks and savory foods to along with it. Aunt Judy had read somewhere that a beef restaurant in Japan was trying to find […]

September 26, 2016

Japanify: Soboro Donburi (Crumbly Chicken Bowl)

by Yoko Kumano

During my last visit to Tokyo, my grandma sent me home with some store bought, vacuum-sealed beef soboro. It had been a really long time since I had Soboro Donburi, so I was happy to indulge in some nostalgia when I got back to California. Soboro Donburi is typically made up of three toppings on […]

September 19, 2016

Conbini Creations: Sweet and Spicy Miso-Tobanjan Chicken Wings

by Sarah Han

For this month’s Conbini Creations, I wanted to make a recipe using the Youki Shisen Tobanjan, a spicy Sichuan-style chili paste that we carry at Umami Mart. Made with chili peppers and fermented broad beans, tobanjan is often used in mapo tofu recipes, or simply added into noodle soups to add a healthy, warming spice. A small dab also […]

May 25, 2016

Japanify: Crabshroom Rice

by Yoko Kumano

I wanted to make something simple and mouthwatering for the Canned Crab Challenge. Sarah’s Snow Crab Jeon is a tough act to follow, so I also wanted to make something that could potentially complement her recipe. So to pair with her protein-heavy dish, I decided to come up with a carb dish. I had tried […]

August 3, 2015

A Visit to Sake One Brewery in Oregon

by Yoko Kumano

Last month, Kayoko and I visited Portland for the 5th annual SakeFest PDX. It’s always a pleasure to hang out in Portland, and this time, we even took a side trip to the Sake One brewery in the Willamette Valley’s Forest Grove. Nestled between wineries and berry growers is Oregon’s own sake brewery. Operating since […]

May 11, 2015

MOTOism: Natto Brie Dip

by Moto Yamamoto

I’ve made quite a few dishes using natto (fermented soy beans) in the past years — from Natto Moffin to sweet Natto Sandwich. If you like natto, it’s good with everything (almost), but if you hate natto, you wouldn’t understand any of my creations. That’s ok, I proudly HATE cilantro myself and I refuse to eat any […]