shoyu


December 26, 2016

Japanify: Crispy Butter-Shoyu Mochi Wrap

by Yoko Kumano

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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.

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December 20, 2016

Today Only: 10% Off Haku Black Garlic and Matsutake Shoyu

by Umami Mart Staff

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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.

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August 10, 2016

New Decadent Shoyu for You: Black Garlic and Matsutake

by Umami Mart Staff

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Looking to add new flavors to your tried-and-true recipe repertoire? May we suggest our latest offerings?

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April 25, 2016

Happy Hour: Umamichelada!

by Kayoko Akabori

Ah, Mexico. We went to Cabo San Lucas over New Year’s and had a magical time.

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December 3, 2015

Taste the Magic: Try Haku Shoyu This Saturday

by Umami Mart Staff

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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.

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October 1, 2015

This Just In: Haku Shoyus

by Umami Mart Staff


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.

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July 10, 2013

Kuishinbo: A Trip to Yugeta Shoyu Brewery (Saitama)

by Yuki HD

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.

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February 5, 2013

MOTOism: Homemade Ponzu

by Moto Yamamoto

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.

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June 16, 2011

Japanify: Nuked Potato

by Yoko Kumano

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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.

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July 22, 2010

Japanify Ingredients: Tamari vs. Shoyu

by Yoko Kumano

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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.

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