December 26, 2016
As a kid, when New Year’s rolled around, I dreaded eating ozoni, a dashi soup that includes a big ball of boiled mochi (rice cake), some fish cake and mitsuba. For the same reason that I don’t like Matzo Ball soup, I am not a big fan of ozoni because I don’t like balls of […]
December 20, 2016
Today the marks the eighth day of our 12 Days of Christmas holiday deals. Every day, from today through December 24, we’ll offer a new one-day only deal on a product in our shop. Today’s deal is for 10% off Haku Black Garlic and Matsutake Shoyu. Find the discount code on our 12 Days of […]
August 10, 2016
Looking to add new flavors to your tried-and-true recipe repertoire? May we suggest our latest offerings? Haku Black Garlic Shoyu and Haku Matsutake Shoyu are premium soy sauces full of flavor and complexity that’ll take ho-hum dishes to new places they’ve never been before. Brewed in Kyoto, Japan by master shoyu makers, both varieties are […]
April 25, 2016
Ah, Mexico. We went to Cabo San Lucas over New Year’s and had a magical time. We were captivated by the sea breeze… … the abundantly fresh seafood… … tremendous tacos… … pristine blue skies… … the spirit of adventure… And… … the Michelada! Yes, I had a love affair with the Michelada for the first time on […]
December 3, 2015
Our Haku Shoyus have been getting lots of attention. Last week, New York Magazine‘s Grub Street included the Sakura Cherry Blossom Shoyu in its Edible Gift Guide, calling it “the rosé of soy sauce.” And Luke Tsai of the East Bay Express gave the trio of shoyus from Kyoto a shoutout in his Eat This Gift list. […]
October 1, 2015
If you’re looking to kick up your soy sauce game to next level umami, we have three extra special shoyu for you to try: Haku Smoked Shoyu, Haku Mizunara Whisky Barrel Aged Shoyu, and Haku Sakura Cherry Blossom Shoyu. All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Both Haku Smoked Shoyu […]
July 10, 2013
I recently spent a month visiting my family in Tokyo. I had so many great meals, went to an onsen (hot springs), a winery, and paid my respects to my family’s gravesite. Many places to visit. I also had an opportunity to meet my new Instagram friend, Misako and her husband, Yasushi. This young couple […]
February 5, 2013
When life gives you sour oranges, make ponzu sauce. Ponzu is such a versatile condiment and its acidity adds a lot more dimension than regular soy sauce. It’s also extremely easy to make your own ponzu at home. Especially when you find sour oranges (called dai-dai in Japan, and sometimes called “bitter orange” here in the […]
June 16, 2011
Microwave cooking is big in Japan. Just like buying panties from vending machines. People do it all the time and there is no need to be ashamed when doing it. One of the most genius ideas I acquired while living in Japan was microwaving a potato. Japan has these cute little jagaimo (potatoes) that make […]
July 22, 2010
I was always baffled by tamari. I had never used it until one of my friends and faithful readers of UM suggested that I should write about tamari vs. shoyu (soy sauce) on Japanify. So this week, I purchased San-J brand’s Tamari (I chose that brand because I happened to have San-J brand’s Organic Shoyu […]