February 5, 2015

Japanify: Celery Asazuke (Quick Pickles)

by Yoko Kumano

In my kitchen, celery is something that shows up when I make chicken soup. Other than that, I don’t really think to buy celery. The problem (until now) was that I’d use a few stalks for soup and then be stumped as to how to use the rest of it, especially since I am not […]

May 5, 2014

Japanify: Cucumber Ume Quick Pickles

by Yoko Kumano

It’s been hot in Berkeley lately and crunchy cucumbers have been a go-to for cooling down and feeling refreshed in my kitchen. Luckily, Japanese cucumbers are easy enough to get your hands on in these parts, but if you can’t find them where you live, you can use Persian cucumbers as a substitute. Persian cucumbers […]

July 16, 2013

Carrot Shochu Pickles

by UM Guest

By Steven Sharafian I spend a fair amount of time making tsukemono (pickles). I focus mostly on quick-pickles that only take a couple of minutes to prep and have a short curing period. This seemed to flow into the idea of pairing carrots with carrot shochu. It’s a pretty simple quick-pickle: peel and section the […]

February 7, 2013

Event Recap: Quick-Pickles with Kelly Geary

by Yoko Kumano

With winter roots and wild mushrooms in abundance, January was a perfect time to invite Kelly Geary to Umami Mart for a Quick-Pickling and Canning event. Author of a the book Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen, Kelly was visiting California from Brooklyn to showcase her Sweet Deliverance jams, […]

January 14, 2013

Upcoming Event: Quick Pickles + Canning with Kelly Geary

by Kayoko Akabori

Based in Brooklyn, NY, Kelly Geary is the founder and chef for Sweet Deliverance, a thriving subscription program where she prepares healthy, delicious home-cooked meals out of her CSA shares. All with fresh and organic produce, she charts out each meal for the week, for her too-busy-to-cook customers — anything from salads and soups to […]

August 28, 2012

MOTOism: Gari (Pickled Ginger)

by Moto Yamamoto

At Japanese restaurants, sushi is usually served alongside with gari (pickled ginger). Why? It’s a nice way to cleanse your palate so that you can enjoy each piece of fish, without mixing the flavors in your mouth. These pickled gingers are widely available at Asian grocery stores, but if you have a couple of hours […]

July 24, 2012

MOTOism: NYC Umeboshi Project: Year Two

by Moto Yamamoto

As some of you may remember, I made umeboshi (pickled plum) last year, while Kayoko & Co. were doing the same on the west coast. I used yellow plums instead of Japanese plums, while the west coast group used real Japanese plums, but pickled while they were still green and unripe. Both results were ok, […]

January 5, 2012

Japanify: Kasuzuke (Sake Lees Pickles)

by Yoko Kumano

If you can get your hands on sake kasu (sake lees, a yeast by-product of sake making) a subculture of cooking opens up to you. Most commonly used for marinating fish and pickling, sake kasu looks like pizza dough with the consistency of wet clay and aroma of nama (unpasteurized) sake. It’s usually available for […]

October 13, 2011

The Ume Project: Umeboshi Finale

by Kayoko Akabori

PREFACE The Ume Project: Foraging The Ume Project: Pickling for Umeboshi The Ume Project: Umeshu (Plum Liqueur) The Ume Project: The Aka-Shiso Edition Since July, Yoko and I have been working on umeboshi (pickled plums) with Sylvan of Peko Peko, a Japanese catering company based in Oakland. From picking our own ume from a backyard […]

October 3, 2011

Battle ReCPY: NYC Umeboshi Project, Pt. 3

by Moto Yamamoto

PREFACE Battle ReCPY: NYC Umeboshi Project, Pt. 1 Battle ReCPY: NYC Umeboshi Project, Pt. 2  Finally, I finished pickling my ume. All I had left to do was to dry them under sun for a day or two. Being in NYC, I don’t have a gigantic backyard where I can freely dry my ume, so I […]