Blog
*Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.
Step-by-step instructions on making Japanese sesame sauce, or gomadare. This sauce is ideal for shabu shabu, stirfrys, and as a dip for steamed vegetables.
Gyū-don w/ tokyo negi, chive points, tofu and shichimi RECIPE Serves 2 1/2 lb thinly...
Ramen culture has finally reached America. In New York, when it rains, it rains cats...
I have been getting a lot of collard greens in my CSA lately. I love...
Kitazawa Seed Company will be unable to join our event this Saturday. But Kristyn Leach...
Yakitori at a cramped stall in Omoide-yokocho (Memory Lane) in Shinjuku. The skewer came in...
Awabi (abalone) is a luxurious clam. When it is eaten raw, it tastes faintly like...
Although I've been writing for Umami Mart for almost three years, I have yet to...
I recently had a dream assignment for Edible San Francisco Magazine in which I followed one ingredient...
“Champagne for our real friends and real pains for our sham friends.” - A toast...
With winter roots and wild mushrooms in abundance, January was a perfect time to invite...