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April 20, 2012
The PDT Project: 212
Aisha Sharpe and Willy Shine, the founders of Contemporary Cocktails, created this refreshing springtime drink. The name is both a reference to the classic Manhattan area code as well as a clever play on proportions. 212 2 oz Partida Reposado Tequila 1 oz Aperol 2 oz Ruby Red Grapefruit Juice Tools: shaker, strainer Glassware: […]
April 17, 2012
Great UM Noodletown: Ikura Spaghetti
Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over rice), topped with a raw egg? Well, one night, she invited me over for dinner and she made ikura spaghetti!!! What a gluttonous noodle feast in a bowl. The al dente pasta had been lightly sauteed with garlic and tossed with […]
April 12, 2012
Upcoming Event: Umamimart Pop-Up: Magasin Général (SF)
The Umamimart Shop has been invited to be a part of Magasin Général, where Bay Area independent designers, hand-crafters, shop-keepers, jewelers, and artisans will come together for a two-day shopping event popping up at Fort Mason in San Francisco. It was so kind of Anaise (shop-keeper) and Lotfi (textile designer) to invite us to join […]
March 9, 2012
Remembrance
Spring is just around the corner, and plum blossoms are bursting all over Japan, California, and beyond. A year after the devastation of the Tohoku Earthquake and Tsunami, Japan still stands, its spirit strong, with people going about its business just like the rest of us. While the struggle is not over — affected areas […]
February 15, 2012
Sobayuwari (Shochu + Hot Soba Water)
By Shizuka Wakashita What do you drink when you go to a soba place? Beer? Sake? Shochu? I thought sake but I was wrong. I was converted into a sake lover about three years ago. Ever since then I almost always order sake when I go out for Japanese food, except for the occasions when I […]
February 9, 2012
Homemade Pedialyte
My latest hangout spot is in the infants aisle of Target but I have no babies with me. Stocking up on Pedialyte, bananas and apple sauce have been a full-time job since getting the worst incident of food poisoning of my life in Mexico last week. It was a life changing trip inside (literally) and […]
January 26, 2012
Ika no Shiokara (Fermented Squid)
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 […]
January 20, 2012
Tokyo Nights: Bikes + Bottles
Photo by Kelly Ishikawa, a San Francisco-based photographer and the co-owner of The Perish Trust.Â