January 17, 2014

Japanify: Take-It-Easy Takikomi

by Yoko Kumano

If there’s one thing 6 days in paradise (Kauai) reminded me about life, it’s that cooking rice on the stove top (and not in a rice cooker) is so easy! I used to do it all the time when I worked as a server at a restaurant called Konohana in Tokyo. That was the only […]

May 20, 2013

Postcard from Hokkaido: Here’s Looking at YOU

by Will VanderWyden

This squid was swimming around, minding its own business just a couple minutes before this photo was taken. Its tentacles were still moving and all those black spots were flashing on and off while we ate it sashimi style. Then they fried the head for tempura.

January 7, 2013

Postcard from Tokyo

by Yoko Kumano

Ika (squid) hanging out on the backstreets of Shibuya station near the Inokashira west exit.

January 26, 2012

Ika no Shiokara (Fermented Squid)

by UM Guest

By Kenji Miura Shiokara is a fantastic savory condiment to your favorite glass of shochu. This particular shiokara is made with surume ika (Japanese Common Squid or Pacific Flying Squid). INGREDIENTS 5 fresh squid 2 tbsp salt METHOD 1. Clean the squid. (Here’s how via Kyoto Foodie) 2. Cut the legs and ears (the triangular portion […]