Pasta


January 6, 2014

Postcard from Kauai: Johnny’s Creamy Coconut Abomination

by Kayoko

Aloha from Kauai! Yoko, Washi, Johnny, Keisuke, Jay, Rie and I have been lucky enough to spend five nights in Hanalei Bay — a picturesque town on the North Shore, surrounded by staggering mountain ranges and captivating turquoise waves.

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November 25, 2013

The Swedish Chef: Champignons Bourguignons

by Haan

Soyez le bienvenu au cours de cuisine Française contemporaine. Aujourd’hui nous allons faire un ragoût aux champignons bourguignon délicieux, champignons bourguignons.*

And that is the extent of my French lingo skills. 

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September 11, 2013

The Swedish Chef: Saffron Mussels

by Umamimart Guest

By Haan Ridell

Mytilus edulis, also known as the common mussel, is a medium-sized edible “marine bivalve mollusc” in the family Mytilidae, or simply, mussels. 

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August 26, 2013

Kayo’s Kitchen: Final Days of Janky Eating

by Kayoko

I’m in a flurry of packing at the moment. Actually, Yoko and MOTO had to come over and help me pack since I just can’t seem to get it together.

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August 15, 2013

Japanify: Egg-On-Egg Pasta

by yoko

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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.

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August 8, 2013

Japanify: Chopped Shiitake + Clam Pasta

by yoko

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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. 

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July 30, 2013

Casa de Kei: Mentai Pasta with Shirasu

by Kid Skwid

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).

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April 23, 2013

Lazyass Cookin’: Tuna-can Pasta

by Kayoko

I love canned fish. When I was little, I would eat canned sardines in miso sauce by the spoonful.

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February 6, 2013

Casa de Kei: Uni + Tobiko Pasta

by Kid Skwid

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.

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April 17, 2012

Great UM Noodletown: Ikura Spaghetti

by Kayoko

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Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over rice), topped with a raw egg?

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