July 18, 2016

Japanify: Shochu Root Beer Float

by yoko


I’ve combined all of my loves into one recipe. It’s the Shochu Root Beer Float!

I know that whisky is often used to spike root bear floats so I chose a shochu that has qualities of whisky.

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July 2, 2015

Happy Hour: Kumquat Liqueur

by Kayoko


My partner Johnny’s mom has an ultra green thumb. Whenever I see her, she showers me with ripe fruits and vegetables from her bountiful garden.

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January 7, 2015

I Know What You Did in Paradise

by yoko


Four friends find themselves in a secluded VRBO (Vacation Rental By Owner) on the North Shore of Oahu.

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September 25, 2014

Event Recap: Shochu 101, From Kagoshima to California

by yoko


Alchemy Bottle Shop opened this year in March on Grand Avenue in Oakland. Owners Tova and Peter’s selection is second-to-none, featuring everything from single malts (including a great selection from Japan) to hard-to-find amaros.

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July 31, 2014

Throwback Thursday: Intro to Shochu


We just completed our fourth shochu talk and tasting, this time at Alchemy Bottle Shop in Oakland.

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March 26, 2014

Upcoming Event: Umami Mart SF Launch Party

by Kayoko


The Bay Area has been so good to us. First, we opened our flagship store in Oakland in 2012 — to our surprise, people were into our Japanese kitchen and barware shop!

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February 19, 2014

Postcard from Tokyo

by Kayoko

We made it! After a restless 16 hours of travel — I read this month’s New Yorker (excellent expose on Amazon and its monopoly on the publishing industry) and Vanity Fair (The Hollywood Issue!

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November 18, 2013

Umami Map: Where to Buy Shochu in the Bay Area

by Kayoko

UPDATED 11/19/13, 8:47pm

We get a lot of phone calls about where to buy shochu in the Bay Area.

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July 25, 2013

Event Recap: Shochu Tasting @ 18 Reasons (SF)

by yoko


From the refreshing mugi (barley) varieties to musty imo (sweet potato) that demand your full attention, shochus are always the choice of drink for me.

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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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