miso


October 24, 2016

Japanify: Kasuzuke Salmon

by yoko

 

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I’m always stealing ideas from my family. The latest cooking technique I stole was from my Aunt Judy (who also inspired Kayoko’s Happy Hour post last week), who specializes in making drinks and savory foods to along with it.

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September 19, 2016

Conbini Creations: Sweet and Spicy Miso-Tobanjan Chicken Wings

by Sarah

TobanjanMisoChickenWings

For this month’s Conbini Creations, I wanted to make a recipe using the Youki Shisen Tobanjan, a spicy Sichuan-style chili paste that we carry at Umami Mart.

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March 19, 2015

Japanify: Shisomaki

by yoko

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Every time I go to Japan, I am exposed to new foods, new regions and new friends.

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March 12, 2015

Umami Tool Watch: How to Use a Misokoshi

by Kayoko

The misokoshi is a tool that we have sold since we first opened our shop. It looks like a mini ramen strainer, but alas, it is for straining miso in liquid.

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March 12, 2014

MOTOism: Homemade Miso

by Moto

As you may know, we recently bought a country house in the deep woods of Connecticut.

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May 16, 2013

The Ramen Shaman: Miso Ramen at Sumire (Sapporo)

by Will VanderWyden

Los Angeles to San Francisco. San Francisco to Tokyo. Tokyo to Sapporo. Plane to train to subway to foot.

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April 30, 2013

Kuishinbo: Pixian Doubanjiang (Spicy Fava Bean Paste)

by Umamimart Guest

By Yuki HD

Doubanjiang has been called “the soul of Sichuan cooking.” A spicy bean paste most recognizable in Sichuan cuisine, doubanjiang is also a popular ingredient for Japanese home cooking, called tobanjan.

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April 2, 2013

Slightly Peckish in NYC: Momofuku Noodle Bar + Misoya (East Village)

by Sakura

My first-ever visit to New York was with my sister and it flew by. It’s been four years since we travelled together and she’s always so much fun — we do a lot of laughing, shopping and, of course, eating.

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July 31, 2012

MOTOism: Miracle Koji Marinades

by Moto

After I posted salt koji recipe a couple of weeks ago, I found out koji is literally a miracle condiments.

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August 24, 2011

Skankynavia: Miso Dip

by Anders

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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.

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