June 19, 2012

ReCPY: Shio Koji

by Moto Yamamoto

Shio koji, or 塩麹 (salted koji) is a going through a major boom in Japan right now. What is it?  It is a mix of salt and koji mold. Wiki says, “Koji (Aspergillus oryzae) is a mold used in Chinese and Japanese cuisine to ferment soybeans. It is also used in the making of alcoholic beverages such as sake, and shochu.” Basically koji is used to make […]

January 30, 2012

ReCPY: Homemade Worcestershire Sauce

by Moto Yamamoto

One of my favorite restaurants is Kajitsu, as I’ve written a couple of awesome reviews about the place. Chef Nishihara is simply a genius. His creativity and flavoring, using only vegetables (it’s a vegan/shojin restaurant), is just amazing. I saw an article in last week’s Times Magazine, where Mark Bittman cooked with Chef Nishihara. I […]

December 12, 2011

ReCPY: Yamahomo’s Vanilla Extract

by Kayoko Akabori

I made vanilla extract for holiday gifts, using vanilla beans that I bought on Valencia Street in the Mission when I was visiting San Francisco in October. I don’t remember the name of where I bought them (it was an ice cream shop), but they have the best/cheapest vanilla beans! $20 per pound, which comes […]

December 1, 2011

Japanify: Nametake (DIY Condiment Crack)

by Yoko Kumano

I usually make a vat of potato salad before I leave for a trip, leaving my husband poor and defenseless against the elements of bachelorhood. But this time I didn’t have time before the trip and figured he’d be able to fend for himself… It turns out that while I was gone for three weeks […]

September 16, 2011

The Ume Project: The Aka-Shiso Edition

by Kayoko Akabori

This post is rather late, for which I apologize. Er, about a month late. SORRY! Where has all the time gone? How is it already mid-September? I look outside and the leaves are turning color. The light gives off a deeper glow. It is dark at 7:30pm. Sigh. San Francisco’s (non-existent) summer is officially over. […]

August 24, 2011

Skankynavia: Miso Dip

by Anders Arhoj

I’ve become addicted to miso. You know, that Japanese brown and weird looking paste consisting of fermented rice, soybeans, salt and the fungus kōjikin. Or at least that is the most traditional recipe, but miso can be found across Asia in many different forms and flavours. Outside Japan miso is mostly known as the main […]

August 18, 2011

Japanify: Avocado Sashimi with Yuzu Kosho

by Yoko Kumano

Avocado sashimi with yuzu kosho is the easiest dish to make. It’s great to serve your guests before the main course. It’s also an ideal option to serve yourself when you are feeling really lazy but a little fancy. I prepare this for myself when I am craving something heavier than a salad and more […]

June 9, 2011

Japanify Ingredients: Homemade Ponzu

by Kayoko Akabori

Kayoko here, filling in for Yoko. From here on out, just call me (Ka)Yoko. By now, I’m sure you know what ponzu is. I don’t even have to explain it to you. In fact, it’s such a part of our colloquialism that I don’t even need to italicize it! Oh you know, it’s that tangy, […]

May 12, 2011

Japanify: Kombu Tsukudani

by Yoko Kumano

I am home in Berkeley after taking a week-long road trip through the American southwest with fellow Umamimart writer Anders, bookended by a five-day trip in NYC. I am so excited to be back in my own kitchen that I’ve stocked up on everything from soft shell crab to chicken thighs for curry. But those […]

April 7, 2011

Japanify Ingredients: Komezu (Rice Vinegar)

by Yoko Kumano

I used to be amused by the number of Kewpie mayonnaise tubes my 85 year-old grandma had stashed in her packed fridge in Tokyo. I would visit her house every few months to clean out her fridge. She would forget that she already had certain condiments and kept buying them because they would get buried […]