Sushi


October 25, 2012

Japanify: Negitoro Don

by Yoko Kumano



I am posting a recipe for negitoro donburi for the pure fact that this is the most delicious thing to make in under 5 minutes if you have cooked rice on hand.

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September 12, 2012

Skankynavia: California Workin’ + Chowin’

by Anders Arhoj

In the spring of 2012 I suddenly felt the urge to not spend a depressing summer in Copenhagen.

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May 15, 2012

Ask Sushi Kuni: Makimono (Rolls)

by Kayoko Akabori

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Do you guys all know my pops? His name is Kunio, and he is a sushi chef.

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April 12, 2012

Japanify: Maguro Zukedon

by Yoko Kumano

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My partner Washi recently got a job as a salaryman. This may not seem that odd until you consider the fact that he is living in Berkeley, California and to qualify as a salaryman, you are usually employed by a Japanese corporation.

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January 16, 2012

ReCPY: Food Report from Japan

by Moto Yamamoto

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Happy New Year!  I can’t believe the holiday season passed so quickly, and now we are in 2012.  

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January 4, 2012

Skankynavia: Surprise New Year’s in Stockholm

by Anders Arhoj

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Five minutes.

That’s litterally how much time I had to decide whether I was going to accept the out of the blue New Year’s Eve dinner party invitation from my friends in Stockholm at 12:30 in the afternoon on Dec 31, 2011.

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December 27, 2011

Danran Dinner (Tokyo)

by Kayoko Akabori

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Danran, a little sushi spot in the Sakurajosui station in Tokyo, is no stranger to Umamimart.

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November 28, 2011

NAOE Restaurant, A Miami Gem

by Moto Yamamoto

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I was in Miami for Thanksgiving, listening to salsa music while eating turkey, which was great.

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October 4, 2011

Inspired Sushi at Takao (LA)

by Kayoko Akabori

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Yes, Japanese food in this country is still equated to sushi. Growing up, people would always ask me, “Do you eat sushi every day?” I guess that’s mostly due to the fact that my father is a sushi chef, but even so, it always bewildered me.

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September 8, 2011

Japanify: Hikarimono (Blue-Backed Fish)

by Yoko Kumano

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Iwashi (Sardine) from Mie Prefecture

Saba (or mackerel) is often priced really cheap in the U.S.

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