Pickles


May 5, 2014

Japanify: Cucumber Ume Quick Pickles

by yoko

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It’s been hot in Berkeley lately and crunchy cucumbers have been a go-to for cooling down and feeling refreshed in my kitchen.

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July 16, 2013

Carrot Shochu Pickles

by Umamimart 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.

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February 7, 2013

Event Recap: Quick-Pickles with Kelly Geary

by yoko

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.

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January 14, 2013

Upcoming Event: Quick Pickles + Canning with Kelly Geary

by Kayoko

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.

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July 24, 2012

MOTOism: NYC Umeboshi Project: Year Two

by Moto

As some of you may remember, I made umeboshi (pickled plum) last year, while Kayoko & Co. were doing the same on the west coast.

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January 5, 2012

Japanify: Kasuzuke (Sake Lees Pickles)

by yoko

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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.

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October 13, 2011

The Ume Project: Umeboshi Finale

by Kayoko

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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.

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October 3, 2011

Battle ReCPY: NYC Umeboshi Project, Pt. 3

by Moto

September 16, 2011

The Ume Project: The Aka-Shiso Edition

by Kayoko

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This post is rather late, for which I apologize. Er, about a month late. SORRY! Where has all the time gone?

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August 29, 2011

Battle ReCPY: NYC Umeboshi Project, Pt. 2

by Moto

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PREFACE
Battle ReCPY: NYC Umeboshi Project, Pt. 1

After a couple of weeks of pickling plum in salt, it extracts all the water out of the plums, which makes umezu (plum vinegar).

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