Author Archives: yoko


October 13, 2014

Japanify: Grilled Shio-Koji Nagaimo

by yoko

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Last February, I went to Jicca in Tokyo and had this seemingly unassuming dish. I’ve mainly had raw nagaimo (Chinese yam) julienned or grated in all its gooey glory.

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September 25, 2014

Event Recap: Shochu 101, From Kagoshima to California

by yoko

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Alchemy Bottle Shop opened this year in March on Grand Avenue in Oakland. Owners Tova and Peter’s selection is second-to-none, featuring everything from single malts (including a great selection from Japan) to hard-to-find amaros.

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July 14, 2014

Event Recap: Sake 101 @ 18 Reasons

by yoko

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We’ve been event-crazy here at Umami Mart. We’ve put on one event every week in June and we are not slowing down!

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June 23, 2014

Umami Mart Map: The Chronicles of Nagoya

by yoko

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Instead of reaching there via a Wardrobe route, Nagoya is about a two-hour bullet train ride from Tokyo.

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June 18, 2014

How to Make Japanese Curry from SCRATCH

by yoko

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For two months, Kayoko and I at curry for dinner almost every night. As our “How to Make Japanese” curry event in San Francisco’s 18 Reasons approached, we stewed our way to a curry that was rich and full of umami, WITHOUT using premade, boxed roux.

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June 5, 2014

TSG Hard Strong Glass Factory (Chiba)

by yoko

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When Kayoko and I started choosing glassware for the shop, we wanted simple and functional glasses that would also look beautiful in any kitchen.

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May 5, 2014

Japanify: Cucumber Ume Quick Pickles

by yoko

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It’s been hot in Berkeley lately and crunchy cucumbers have been a go-to for cooling down and feeling refreshed in my kitchen.

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April 14, 2014

Japanify: Crunchy Daikon Salad

by yoko

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Warning: DO eat this at home before taking it out into the world! Weigh the social risks!

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March 28, 2014

Niigata Noodle JUNKtion: Hegi Soba, Ramen + The Italian

by yoko

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Japan is noodle crazy. Each station in each town of each prefecture have their own noodle specialty.

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March 17, 2014

Tokyo JUNKtion: Hosomaki Diaries

by yoko

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Trends in roll combinations in the States are rapid, with so many joints coming up with their own “house” rolls.

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