Umami Mart

Matsutake are to Japan as truffles are to France. They are hard-to-find, fragrant, expensive and coveted. “Matsu” means pine and “take” means mushroom. Matsutake are harvested in the fall, the earliest occurring in September from pine forests in diverse locations around the world including Korea, China, British Columbia, Morocco, Sweden, California and Japan. The matsutake […]

Hey everyone, Kayoko here again, sitting in for Yoko this week. I’m pretty broke these days, and haven’t been eating out much. Plus, it’s cold out– I mean, the Bay Area isn’t as cold as London/ Tokyo/ Copenhagen/ NYC, but still, it’s pretty chilly for us Californians (low hi 52ËšF/ low 42ËšF, today. Sorry Snow […]

You’ve smelled them in or around your neighborhood. They turn bright yellow in November and December and are usually clustered in groups along streets or in parks. They are ginkgo trees. Ginkgo trees put on quite a show, but they can be an assault on the olfactory receptors. It wasn’t until Thanksgiving weekend that I […]

Let’s get back to the basics this week. Everyone loves Japanese curry, right? Like any family recipe, there are various ways to make this– it’s the best comfort food, especially in the wintertime. Since I’m traveling to Japan for the holidays, I made a huge batch for my bf for when I’m away. The basics […]

One thing California and Japan have in common is the abundance of bright orange Fuyu persimmons when November hits. Persimmon or kaki, in Japanese, are best eaten uncooked and must be peeled. The most common way to eat them in Japan is for dessert, perhaps alongside a branch of a few very plump kyoho grapes. […]

PREFACE Yamahomo vs. Ladurée (Part 1 & 2) Yamahomo vs. Ladurée (The Battle Continues) Yamahomo vs. Ladurée (Trial 4, 5 & 6) Yamahomo vs. Ladurée (Matcha Macarons) I know, I know, I have to revisit the Flødeboller Battle, but it takes too much effort so I diverted to macarons this week. You may be sick […]

Hi everyone, Kayoko here, filling in for Yoko’s column today. Yoko has set the bar quite high for tips, techniques and recipes on Japanese cooking, so I really thought hard about what I would be writing about. I browsed through all my Japanese cookbooks and magazines for ideas, and even consulted with some folks about […]

PREFACE Yamahomo vs. Ladurée (Part 1 & 2) Yamahomo vs. Ladurée (The Battle Continues) Yamahomo vs. Ladurée (Trial 4, 5 & 6) Since winning my Ladurée Battle at Trial #6 two years ago, I haven’t made macaron for a while. But when looking through the Best of UM posts, I was tempted to make another […]

Ankimo, or monkfish liver, when steamed, is considered a delicacy in Japan. The creamy texture is not unlike a fine pate. Ankimo is to be eaten in tiny bites and is an excellent accompaniment to sake or shochu. The first time I saw a picture of a monkfish, I was in denial. How could it […]

Some people love the availability of innumerable options and possibility; Flea markets, Walmart, The Cheesecake Factory. And while there are some occasions where I enjoy the limitless options and “but what ifs” that tend to come along with sitting down to a proper meal at a new and exciting restaurant, generally I don’t have the […]