Umami Mart

Quite possibly the only herb in the mint family that the Japanese will not associate with toothpaste is shiso. Shiso, or sometimes referred to as perilla, Japanese basil or beefsteak plant is often found as a garnish in Japanese cuisine. I noticed that Yamahomo and I seem to have somewhat of an obsession with shiso […]

Sorry about this unseasonable post, I totally forgot about it. I always wondered what the big deal was about ramps. Most high-end restaurants boast ramps on their menus during the spring season, but I was never interested in it for some reason. We have a very convenient Greenmarket on Wednesdays outside of my work, so […]

I discovered okara during my first year in Tokyo, thanks to my neighborhood tofu shop who sold me 400 grams (0.88 lbs) of okara every week for Â¥150 (about $1.70). Okara is translated as “tofu lees” or “soy pulp” and is a byproduct of the tofu-making process. Maybe it’s just me, but “soy pulp” sounds […]

This monochromatic sunomono salad may look humble, but it packs a sweet and sour punch. It tastes somewhat reminiscent to the cucumber salad that comes with Thai satay skewers. Although sunomono is eaten more like a salad than pickles, it does cleanse the palate when eating something oily or spicy. Sunomono literally means vinegared (“su”) […]

Rice has come up in conversation more than a few times since I have been back in the US. Mainly questions like “What kind of rice do you eat?” “Where do you buy your rice?” and “How does rice in the US compare to the rice in Japan?” True, nothing compares to rice in Japan […]

The idea of a salad at many Japanese restaurants in America is some iceberg lettuce, julliened carrots and a cherry tomato (if your lucky) – topped with a creamy, sesame dressing. I can say that I am sometimes a fan of this combination, but it’s really not the kind of salad you will ever see […]

Last month, I took a relaxing trip to Pt. Reyes with one of the best books I have read this year, the Omnivore’s Dilemma by Michael Pollan (The Girl with the Dragon Tattoo was another one of my favorites this year). Although I felt like I kind of knew what Pollan’s deal was from hearsay, […]

One of the most basic things about Japanese cooking that baffled me before living in Japan was how to make dashi. I knew it was easy and that the ingredients were readily available, but I wanted to make it right. All from scratch. Here is the definitive guide to making dashi. The easiest way to […]

Spare me the formalities and let me present to you: The Cold Tofu Salad. – Cold tofu, the kind you get in the square plastic container in the refrigerated section of the store. Your best bet is to get the House brand, which is at many markets now (I personally like the medium firmness, although […]

This dish so easy, I’m almost embarassed to write this. I mean, everyone needs to eat their vegetables, even lazy people, right? I got these oyster mushrooms at the Chinese market for $2! Use whatever mushrooms you prefer– I love the array of colors, shapes and sizes you can find at the farmer’s market, although […]