Blog
We visited Kitaya Brewery in Kyushu, Japan, where we met the brewers, workers, and got a tour of the sake-making facilities.
We have two new bitters bottles that we've added to our collection: The Beveled Bitters Bottle and the Bulb Bitters Bottle.
Donabe is all the rage! Get our Shiga Donabe Japanese clay cooking pot and the Donabe book, by Naoko Takei Moore and Kyle Connaughton for a nabe party!
Thanksgiving meals from across the U.S., kids try Chinese food and give their opinions, and a man who plays fruits and vegetables like instruments.
We've got a few Japanese kitchen accessories and tools we think will make you extra thankful you shopped with us before preparing your Thanksgiving feast.
We visit Doggy-Style, where you can find hot dogs with Japanese toppings, like Kewpie mayo, takuan (pickled daikon radish), and nori strips.
Kimotos and yamahais are wild and intense in flavordue to the fact that lactic acid is allowed to develop naturally in the yeast mash.
A traditional fall recipe in Japan, dobinmushi is a broth made from matsutake mushrooms, dashi, and other ingredients in a small teapot.
This week's Umami Reader covers election stress eating, the world's grossest burger – the North Korean Koryo Burger, and the rise of omakase menus.
Bartender's Toolkits come with a Diamond Cut Mixing Glass and your choice of stainless steel or 24K gold-plated stainless steel bartools. Made in Japan.
We visited Sake Caliente, a late-night pop-up at Azasu in the East Village, hosted by Chizuko Niikawa-Helton and specializing in hot sake.
We interviewed Chris Lane, Bar Manager at Oakland's Ramen Shop about how he first got started in bartending, why Ramen Shop is so polarizing, and more.