September 25, 2013

Casa de Kei: Asari Garlic Butter

by Keisuke Akabori


1 pound Manila clams (I used fresh ones from the Farmer’s Market)
1/4 yellow onion, diced small
2 Santa Fe peppers or jalepenos, de-seeded, diced small
2 stalks of lemongrass, cut bottom part off, diced small
1 cup white wine
1/2 stick unsalted butter
5 cloves of garlic, chopped
4 tblsps live oil
8 sprigs chopped parsley



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August 16, 2013

Haenyo: Diving for Sea Creatures on Jeju Island

by UM Guest

By Vanessa Lee

Jeju is a volcanic island approximately 240 miles south of Seoul. It is otherwise known as the Hawaii of Korea, as well as Korea’s capital for unusual theme parks — including Love Land, which closely resembled a Good Vibrations shop on steroids.

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August 8, 2013

Japanify: Chopped Shiitake + Clam Pasta

by Yoko Kumano


I am really into pulverizing food lately. In addition to my daily dose of fruit smoothie in the morning, I’ve also been experimenting with finely chopped foods. 

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June 11, 2013

Postcard from Tsukiji: Akagai (Red Clam)

by Keisuke Akabori

*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach.

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March 16, 2011

Happy Hour: March Cocktails: Bloody Caesar for the Ides

by Fredo Ceraso


When selecting a mid-March cocktail for this article, I was tempted to go the easy route with a St.

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December 21, 2009

Postcards from Japan, XIII: The Sazae Clam

by Kayoko Akabori


Got these clams from a roadside seafood guy that Naoko always goes to in Katsuura, Chiba.

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