salad


August 29, 2016

Japanify: Summer Slurp Series: Avocado Walnut Soba Salad

by yoko

There are ingredients that I always keep in stock in my kitchen; they are my daikoubutsu (favorite foods).

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May 25, 2014

Postcard from Kyoto: Kiln

by Kayoko

We are having a blast in Japan, gallivanting through Gifu, Kyoto and Osaka. This trip, we’re not even stopping off in Tokyo, so we can concentrate on all the riches of these western regions of Japan.

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April 14, 2014

Japanify: Crunchy Daikon Salad

by yoko

DSC_0532

Warning: DO eat this at home before taking it out into the world! Weigh the social risks!

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February 17, 2014

The Vin Vivant: Appetite for Detoxification

by Audrey Luk

Day 1

I am incredibly lucky to be able to eat whatever I want when I want — I don’t have any known food allergies, I can find pretty much any ingredient within biking radius of my home and I live in the Bay Area, home to a wealth of stellar, international dining opportunities.

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January 13, 2014

Izakaya Hideko: Taberu Rayu Tofu Salad

by Kayoko

My parents hosted a shinnenkai (New Year’s party) last night and it was a fantastic feast!

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May 29, 2013

The Swedish Chef: Larb Gai

by Umamimart Guest

By Haan Ridell

Hi I’m Haan. I’m Swedish but live in Copenhagen, and I fly around the world for a living.

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May 17, 2013

Kayo’s Kitchen: Harusame Salad for Summer Potlucks

by Kayoko

I have a confession to make: I am not a fan of potlucks. I’ve always found it to be a lot of pressure and kind of take them too seriously.

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April 4, 2013

Japanify: Mizuna Crunch Salad

by yoko

photo (2)

Spring is here and my local market is starting show signs of different colors of the rainbow after a winter abundance of orange and brown fruits and vegetables.

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April 3, 2013

Casa de Kei: Spring Pea Salad

by Kid Skwid

Lightly sautéed green salad with upland cress, sweet english peas, pea tendrils, ginger, purple artichokes, green scallions, baby bell peppers, blood orange and artichoke chips.

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December 17, 2012

The Forest Feast: Shaved Brussels Slaw

by Erin Gleeson

Raw brussels sprouts have never tasted so good! If you want to make a lot of this, the slice blade on the Cuisinart or mandoline works really well too.

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