Umami Mart

The eskimos have many words for snow, just like the Japanese have many words for seaweed. For those of us on the other side of the pacific, the lack of words for seaweed is problematic. It is very confusing when reading the translated English ingredients for nori, iwanori, wakame and kombu since they all say […]

Ah, summer. Nix that– the dead of WINTER here in the Bay Area. We’re below the Equator, didn’t you know? But for the sake of conversation, let’s say it’s summer. And summer means cold noodles, right? Thanks to Yoko, ya’ll are equipped with the definitive recipes to making your very own tsuyu. Japanify, holla! If […]

Although this month is designated for sloth, I don’t work Thursdays or Fridays this month so I have too much free time on my hands. I can’t think of anything else to do but stay in the kitchen. People think I’m a social butterfly, but in reality, I am a loser who stays in the […]

As it’s hot, Hot, HOT in London at the moment, dinners have generally been cool affairs: cold noodles, salads and a tonne of watermelon. I fear I’ll be growing a watermelon soon. No, wait, that’s just my tummy. I’ll get myself to the gym once this gorgeous weather fades. I’ve grown to love salads as […]

We just had our first CSA pick-up of the season and received these amazing garlic scapes! I like to chop them finely and cook them with scrambled eggs. photo © Erin Gleeson

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”) […]

Fiddleheads are having their moment in season. Get ’em while they’re hot! Here’s a great recipe for Fiddlehead Fern and Morel Salad.

My mother grows rainbow chard in her garden. I held this yellow leaf up to the sun for a photo.