July 14, 2016

Off-Site Event: Preserving and Cooking with Koji

by Umami Mart Staff

Join us next Thursday, July 21, at Preserved (5032 Telegraph Ave.) in Oakland, where Yoko and Kayoko will be teaching a class about Preserving and Cooking with Koji. Koji, or Aspergillus oryzae, is a rice mold that’s been used in Japan to produce sake, miso, and shoyu for hundreds of years. Recently, modern chefs have discovered the wonders of shio […]

June 10, 2010

Umamiventure #25: Severely Stoned in Berkeley

by Yoko Kumano

The 25th Umamiventure took place at Hida Tool and Hardware in Berkeley. After writing about sharpening Carbon and Stainless Steel knives on Umamimart and receiving a lot of questions, I thought it would be good to take these questions to the source. Chika, the knifemaster, at Hida Tool and Hardware. Chika has been working with […]

June 2, 2010

PSA: Scrumptious Summer Seminar for Tri-State Teens (NYC)

by Moto Yamamoto

© Kenji Takigami Know any aspiring teenage chefs?  Although I’m slightly above the 12th grade cut off myself, I encourage all UmamimarTEENS in the greater New York area to take a look at Japan Society’s 11-day summer workshop Japanese Cuisine 101: Washoku in August, which focuses on health and wellness through Japanese food. During the […]