MOTOism

September 20, 2013

MOTO x Japanify Mashup: Kombu-Cured Enoki Mushrooms

by yoko

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Last month, MOTO made a surprise appearance for our one-year anniversary party. With not one hair out of place, he casually sauntered into our shop and helped us dress into our summer kimnonos.

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September 13, 2013

MOTOism: Ramen Burger

by Moto

When it comes to waiting for food, New York is turning into Japan. The Cronut for example, a pastry mashup of croissant + donut created at the Dominique Ansel Bakery, is apparently so good that people line up at 6am to score the precious two pieces per person.

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August 12, 2013

MOTOism: A Glimpse Into My Cooking Class

by Moto

Just about a year ago, I left my day job to become an entrepreneur. Similar story to the Umami Mart ladies.

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July 23, 2013

MOTOism: Food in France

by Moto

I went to France for the first time. As I packed for the trip, all I could think about was the scene from The Devil Wears Prada where Anne throws her cellphone into a fountain.

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June 4, 2013

MOTOism: My Vegetable Garden

by Moto

As you’ve seen from my previous posts, my current apartment has a nice-sized balcony, which gets wonderful sunlight. 

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May 7, 2013

MOTOism: Artful Deco Roll

by Moto

The craze for sweets in Japan is so peculiar. There’s always, “This Year’s #1 Dessert!” which will inevitably be forgotten about next year.

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March 26, 2013

MOTOism: Baking with Charcoal Powder

by Moto

You know what’s inside your Brita filter, right? Charcoal. You know the best way to keep the fridge from smelling bad?

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March 5, 2013

MOTOism: Homemade Dried Shiitake

by Moto

Dried mushrooms are fashionable. They are packed with umami, and don’t contain any artificial crap. By drying them, mushrooms are concentrated with nutrients and all the good stuff.

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February 19, 2013

MOTOism: Ghetto Gourmet: Ramen della Carbonara

by Moto

Ramen culture has finally reached America. In New York, when it rains, it rains cats and dogs.

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February 5, 2013

MOTOism: Homemade Ponzu

by Moto

When life gives you sour oranges, make ponzu sauce.

Ponzu is such a versatile condiment and its acidity adds a lot more dimension than regular soy sauce.

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