Japanese


January 17, 2014

Japanify: Take-It-Easy Takikomi

by Yoko Kumano

If there’s one thing 6 days in paradise (Kauai) reminded me about life, it’s that cooking rice on the stove top (and not in a rice cooker) is so easy! I used to do it all the time when I worked as a server at a restaurant called Konohana in Tokyo. That was the only […]

January 13, 2014

Izakaya Hideko: Taberu Rayu Tofu Salad

by Kayoko Akabori

My parents hosted a shinnenkai (New Year’s party) last night and it was a fantastic feast! As usual, Hideko and Kuni battled it out in the kitchen for cooking space, laughing and making fun of each other along the way. Who will make the best dish of the evening? This competitiveness has harshened lately, as Kuni has […]

December 27, 2013

Casa de Kei: Kampachi Kama Soup

by Keisuke Akabori

INGREDIENTS 1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat 1 bunch komatsuna (or spinich) 5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin 1 Tokyo […]

December 2, 2013

Casa de Kei: Kimchi Omurice

by Keisuke Akabori

INGREDIENTS Serves 2 1 small chicken breast, cut into small cubes 10 green beans, diced small 1/4 medium yellow onion, diced small 1/2 cup kimchi, diced medium 4 shiitake mushrooms, thinly sliced 1 fresno chili or jalapeño, diced extra small 3 eggs, whisked 2 cups steamed white rice 1/4 cup tomato sauce 3 tbsp Sriracha 4 […]

October 16, 2013

Lazyass Cookin’: Goya Champuru

by Kayoko Akabori

I don’t know what’s going on in your neck of the woods, but what is going on with the weather in the Bay Area?!?!? We are experiencing really schizophrenic weather patterns — it will go from warm to cold in an instant. Take today, Tuesday 10/15. It was quite chilly in the morning, then we […]

October 9, 2013

Upcoming Event: Koji Workshop with Sonoko Sakai

by Kayoko Akabori

Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years. Recently, shio-koji (salt koji) has been discovered as a miracle cooking ingredient that pumps up the umami factor to any ol’ dish. We’ve talked a lot about shio-koji on Umami Mart in the last year — it’s all […]

October 7, 2013

Kuishinbo: Yuzukosho

by Yuki HD

Yuzu citrus is one of the most important ingredients in Japanese cooking. The juice of the yuzu is prized both for its citrusy flavor and elegant. The skin is often used as a garnish for chawanmushi (steamed egg custard) or osuimono (clear dashi soup). Lately, upscale restaurants in the States love to finish off their dishes […]

September 20, 2013

MOTO x Japanify Mashup: Kombu-Cured Enoki Mushrooms

by Yoko Kumano

Last month, MOTO made a surprise appearance for our one-year anniversary party. With not one hair out of place, he casually sauntered into our shop and helped us dress into our summer kimnonos. On his last day in California, we had dinner at my house. While preparing for our temaki dinner, Moto showed me how […]

September 18, 2013

Kuishinbo: Otsukimi Dango

by Yuki HD

Japan has a wonderful fall tradition known as otsukimi (お月見) or Moon Festival, which celebrates both the moon and promise of a good harvest for the year. Besides otsukimi, it’s also called chushu no meigetu or jyugoya. The custom is believed to have originated in China. In the year 909, the Emperor hosted the first recorded celebration […]

September 4, 2013

Japanify: Spicy Indian Summer Stir-Fry

by Yoko Kumano

I’ve been really lazy about cooking these past few weeks. I don’t know if it’s because we are (finally) experiencing summer here in Oakland, or if I’m feeling unmotivated in the kitchen. It’s probably a little bit of both. But eating out or buying pre-made food gets really old, fast. And the effects of eating […]