December 10, 2015

Umami Tool Watch: The Mighty MAC Yanagi Knife

by Umami Mart Staff

If you’ve ever tried to prepare sashimi or sushi, you’ve probably learned pretty quickly that having the right knife makes a huge difference. Even the freshest fish doesn’t make great sashimi if it’s sliced poorly – you can easily ruin the texture, the look, and the taste of your most important ingredient with the wrong […]

February 7, 2014

Japanify: Salmon Avocado Donburi

by Yoko Kumano

Shopping for the freshest seafood just got easier with another fish market that opened in the People’s Republic of Berkeley. Fish is still my favorite thing to eat for dinner because it’s easy and so, so delicious. Grilled, simmered or baked, fish will let you do anything to it and it’ll adapt. But, by far, […]

October 25, 2013

Furochan Eats: Out in Otaru, Hokkaido

by Florentyna Leow

The temperature readings for the past week have been falling to lows of nines and elevens (that’s Celsius, for all you Americans out there). Ladies and gentlemen, I hate to admit it, but summer has passed us by. You could still kind of pretend in September that it wasn’t so, but we’re now well and […]

April 1, 2013

Culinography: Morimoto (NYC)

by Erin Gleeson

“Tramin” sashimi. Chef Douglas Kim for Morimoto NYC. Photograph by Erin Gleeson. 

February 13, 2013

Ask Sushi Kuni: Awabi (Abalone)

by Kayoko Akabori

Awabi (abalone) is a luxurious clam. When it is eaten raw, it tastes faintly like the sea, but its crispy texture is what stands out the most. It is delicious, but almost impossible to find on sushi menus as they are so hard to obtain due to strict California laws. On the Northern California coast, […]

December 5, 2012

Ask Sushi Kuni: Usuzukuri

by Kayoko Akabori

Uzuzukuri is one of my favorite preprations of sashimi. Kuni (my dad) would make this for very special occasions growing up, usually New Year’s Day or Thanksgiving. It is so gorgeous that you almost feel bad eating it. But not that bad. The word usuzukuri derives from 薄い (usui, or thin), meaning fish that is sliced thinly. […]

October 16, 2012

MOTOism: Let’s Fillet a Fluke

by Moto Yamamoto

Fish is still something a lot of people are scared of in the States. Heads, guts, scales, filleting — there are a lot of processes involved before you can eat a piece of fish. It is the same process for meat or poultry, and I am sure butchers go through a lot of steps to serve […]

April 12, 2012

Japanify: Maguro Zukedon

by Yoko Kumano

My partner Washi recently got a job as a salaryman. This may not seem that odd until you consider the fact that he is living in Berkeley, California and to qualify as a salaryman, you are usually employed by a Japanese corporation. I will miss his face behind the bar at Ippuku. And I will […]

July 28, 2011

Japanify: Sashimi in Sesame Sauce + Ochazuke (Tea-Soaked Rice)

by Yoko Kumano

I visited my mom recently and she served me one of the best breakfasts I have had in a long time–tai chazuke. Chazuke is short for ochazuke, a common method of enjoying rice in Japan. A bowl of rice is topped with condiments and hot tea or dashi is poured over it. Tai chazuke is […]

January 10, 2011

ReCPY: Chicken Sashimi Fest

by Moto Yamamoto

“HELP! I ate three bites of raw chicken, am I going to get sick?!” “I had chicken for dinner but it was pink. I ate it, but I am worried now. What should I do?” “Warning: FDA strongly advises chicken to be cooked completely before consumption.” These are what comes up on Google when you […]