Japanese


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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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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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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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.

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February 7, 2014

Japanify: Salmon Avocado Donburi

by yoko

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Shopping for the freshest seafood just got easier with another fish market that opened in the People’s Republic of Berkeley.

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January 17, 2014

Japanify: Take-It-Easy Takikomi

by yoko

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If there’s one thing 6 days in paradise (Kauai) reminded me about life, it’s that cooking rice on the stove top (and not in a rice cooker) is so easy!

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January 13, 2014

Izakaya Hideko: Taberu Rayu Tofu Salad

by Kayoko

My parents hosted a shinnenkai (New Year’s party) last night and it was a fantastic feast!

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December 27, 2013

Casa de Kei: Kampachi Kama Soup

by Kid Skwid

INGREDIENTS

1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat
1 bunch komatsuna (or spinich)
5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin
1 Tokyo negi (or regular scallions), thinly sliced on a bias
1 pouch ago dashi (or bonito dashi)
1/4 teaspoon shichimi togarashi (Japanese 7 spice)

METHOD

Get a nabe pot, add 4 cups of water, mushrooms and the dashi.

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December 2, 2013

Casa de Kei: Kimchi Omurice

by Kid Skwid

INGREDIENTS
Serves 2

1 small chicken breast, cut into small cubes
10 green beans, diced small
1/4 medium yellow onion, diced small
1/2 cup kimchi, diced medium
4 shiitake mushrooms, thinly sliced
1 fresno chili or jalapeño, diced extra small
3 eggs, whisked
2 cups steamed white rice
1/4 cup tomato sauce
3 tbsp Sriracha
4 tbsp blend oil, 1/2 olive oil and 1/2 canola oil
Salt and pepper, to taste

METHOD

1.  

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October 16, 2013

Lazyass Cookin’: Goya Champuru

by Kayoko

I don’t know what’s going on in your neck of the woods, but what is going on with the weather in the Bay Area?!?!?

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