Forgive me, I am going to cheat a little here... like that "100 Episodes of Seinfeld" episode. I think Umami Mart has been around long enough for something like that. So this is a re-post/interpretation of another post I wrote in Tokyo 4...
Happy Passover, everyone! Matzo Brei is a traditional Jewish dish thatΒ is made during Passover, which runs through next Tuesday, April 2nd. The recipe calls forΒ eggs and matzo cracker. Itβs often sweetened with cinnamon and sugar, but I made a savory version with scallions....
For those of you planning your menu for Passover, or for anyone looking for a quick appetizer idea, here's a fun and colorful twist on haroset, aΒ traditional Jewish dish. Haroset is usually a blend of fruit...
In honor of Umami Martβs sixth anniversary/ lease-signing and the Japan Week celebration in NYC, this month we spotlight the Japanese Cocktail for Happy Hour. We will review the cocktailβs origins, its ingredients, and offer an improved adaptation that...
INGREDIENTS 1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback shrimps from Santa Barbara) 3 (12-ounce) bottles of Japanese lager beer (I used Sapporo) 1 cup water 1 tablespoon Old Bay seasoning 1 teaspoon kosher salt 1...
When we were little we used to watch my oba-chan (grandmother) make this seasonal treat from Kagoshima prefecture in southern Japan. We were too little to enjoy it at first, but as we grew older the dish became more...
This is a fun way to present roasted vegetables and itβs super easy! Just try to find eggplant, beets and onions that are approximately the same size around, so the circles...
Dried mushrooms are fashionable. They are packed with umami, and don't contain any artificial crap. By drying them, mushrooms are concentrated with nutrients and all the good stuff. Mark Bittman wrote about the greatness of dried mushrooms. Pre-packed dried shiitake are found easily...
A step-by-step recipe to making your own amazake, sweet sake, at home.
Jonathanβs brother and his wife Arielle came to visit last weekend from New York. The weather was gorgeous so we did a little late afternoon baking on the deck with a glass of wine! Arielle is a fabulous...
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.
GyΕ«-don w/ tokyo negi, chive points, tofu and shichimiΒ RECIPE Serves 2Β 1/2 lb thinly sliced beef 1/2 block tofu (cut into 9 pieces) 1 stick of tokyo negi (you can use regular green onion or yellow onion) 3/4 cup of beef stock...
Ramen culture has finally reached America. In New York, when it rains, it rains cats and dogs. There are so many new places opening up and I already lost count. Tonkotsu, shoyu, miso, there is so much variety. Plus, American-owned ramen places serve innovative dishes...
I have been getting a lot of collard greens in my CSA lately. I love how easy they are to quickly chop and fry up with a bit of olive oil. But yesterday I fancied...
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...
Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been promoted to sous chef at the famedΒ SpagoΒ restaurant in Beverly Hills. Congrats, K! And lucky for us, he will grace the pages of Umami Mart...
It is a bit unnerving that the word "oil" is a part of the name of this cake, but don't let it fool you, it's delicious. Besides, there's oil in any cake, right? And since itβs not super sweet, this makes a great breakfast...
Over the weekend, we celebrated a little Jewish holiday calledΒ Tu Bishvat. Itβs often called the βnew year of the treesβ and is sort of like Jewish Earth Day. Traditionally people eat 15 kinds of fruits and nuts and drink...
Oops, I did it again. Some of you may remember my report from last year on my first class flight on American Airlines, and the experience was surely memorable and comfortable. First class has bigger and longer seat, and you can stretch out like...
For a year in college I studied art in Italyβs culinary capital, Bologna. I lived with four Italian girls who made endless variations of pasta and always had homemade chili oil...
