October 13, 2014

Japanify: Grilled Shio-Koji Nagaimo

by Yoko Kumano

Last February, I went to Jicca in Tokyo and had this seemingly unassuming dish. I’ve mainly had raw nagaimo (Chinese yam) julienned or grated in all its gooey glory. But at Jicca, it was seasoned with some serious magic. Lightly grilling this nagaimo brought out a toasty, yammy aroma while retaining its natural saku-saku crunch factor. The magical taste […]

April 14, 2014

Japanify: Crunchy Daikon Salad

by Yoko Kumano

Warning: DO eat this at home before taking it out into the world! Weigh the social risks! You may momentarily lose some friends while eating this salad because the smell will clear the room. Trust me, I’ve tried it. Daikon is affordable and cooling when fresh and raw. The satisfying crunch coupled with the spicy […]

February 24, 2014

Tokyo JUNKtion: Jicca

by Yoko Kumano

Whenever I visit Tokyo, I look forward to meeting newborns… especially when I’ve followed the progression of their parents. No, I’m not talking about newborn babies. I’m talking about new places to eat. On our first full night in Tokyo, Kayoko and I visited Jicca, our friend Tori-chan’s place. She opened Jicca last August in […]

November 1, 2013

Japanify: Steamed Kabocha with a Protein Boost

by Yoko Kumano

The markets are exploding with pumpkins and other squash — which means, autumn is here! I always look forward to this time of year because I like bundling up, wearing my hair down and cozying up on the couch with all kinds of tea. My favorite squash to work with is kabocha. Its sweet flesh […]

July 16, 2013

Carrot Shochu Pickles

by UM 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. This seemed to flow into the idea of pairing carrots with carrot shochu. It’s a pretty simple quick-pickle: peel and section the […]

June 4, 2013

MOTOism: My Vegetable Garden

by Moto Yamamoto

As you’ve seen from my previous posts, my current apartment has a nice-sized balcony, which gets wonderful sunlight. I make the most out of this luxury by hosting barbeque dinners, and make my own dried mushrooms and umeboshi. When you have outdoor space, you gotta grow some vegetables, right? Here are my babies: I brought back shiso […]

May 2, 2013

Japanify: Lotus Root Kinpira

by Yoko Kumano

I am a huge fan of spice, and finding a dish that I can make that delivers the spice is always a welcome affair. This renkon (lotus root) kinpira is a recipe I made out of an awesome book that Kayoko got me during her nine-hour layover in Japan. It was luck that I had […]

April 4, 2013

Japanify: Mizuna Crunch Salad

by Yoko Kumano

Spring is here and my local market is starting show signs of different colors of the rainbow after a winter abundance of orange and brown fruits and vegetables. I’ve been most excited about the appearance of more greens — broccoli, asparagus, green onions, etc. The bulk greens sections has also been exploding and the appearance […]

March 25, 2013

The Forest Feast: Matzo Brei Scallion Pancakes

by Erin Gleeson

Happy Passover, everyone! Matzo Brei is a traditional Jewish dish that is made during Passover, which runs through next Tuesday, April 2nd. The recipe calls for eggs and matzo cracker. It’s often sweetened with cinnamon and sugar, but I made a savory version with scallions. I also added some green garlic that came in the CSA box […]

March 18, 2013

The Forest Feast: Beet Haroset

by Erin Gleeson

For those of you planning your menu for Passover, or for anyone looking for a quick appetizer idea, here’s a fun and colorful twist on haroset, a traditional Jewish dish. Haroset is usually a blend of fruit and nuts made during Passover (which starts a week from today). At times chunky, sometimes smooth, it’s often served […]