How To Japanify: Preparing and Drinking Sencha
Slightly Peckish: Euphorium Tea Salon (Colombo)
Umami Mart Spotlight: Atelier Dion Yunomi (Teacups)
Darjeeling Discovery: Castleton Tea Estate
August 15, 2013
One of my favorite things to find at the fish counter is sujiko (fish roe). Its appearance is fleeting so I end up getting pounds of it to take advantage of the situation.
Read More →
August 8, 2013
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.
July 30, 2013
Heat saute pan with olive oil, add napa cabbage, sauté for 30 seconds. Add mentaiko (spicy cod roe), chili flakes, and half of the shirasu (baby anchovies).
February 6, 2013
Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been promoted to sous chef at the famed Spago restaurant in Beverly Hills.
Welcome to Umamimart, an international food + drink blog with focus on Japanese cuisine. And so much more!
815 Broadway, Oakland, CA 94607
Mon-Fri: Noon-6 PM / Sat: 11-6 PM / Sun: Closed
Tel: (510) 250-9559