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January 26, 2012
Ika no Shiokara (Fermented Squid)
By Kenji Miura
Shiokara is a fantastic savory condiment to your favorite glass of shochu. This particular shiokara is made with surume ika (Japanese Common Squid or Pacific Flying Squid).
INGREDIENTS 5 fresh squid 2 tbsp salt
METHOD
1. Clean the squid. (Here’s how via Kyoto Foodie)
2. Cut the legs and ears (the triangular portion of the squid) off of
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January 20, 2012
Tokyo Nights: Bikes + Bottles
Photo by Kelly Ishikawa, a San Francisco-based photographer and the co-owner of The Perish Trust.
January 19, 2012
Fuguhire Zake (Hot Sake with Blowfish Tail)
Back in Cupertino, Kuni (my pops) had a huge bag of fuguhire (dried blowfish tails) from Tsukiji market, which he is grills to make fuguhire zake. These tails are from the blowfish variety tora-fugu or “tiger fugu”. Fuguhire zake is a common way to drink hot sake in Japan during the cold winters, at least amongst my father’s generation
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January 17, 2012
Umamimart @ Pecha Kucha 1/24 (SF)
Yoko and I have been invited to give a presentation at the world-renowned Pecha Kucha forum next Tuesday 1/24 in San Francisco. The theme is “chaos”, and we will be speaking about our experiences in Japan last year in regards to food and radiation. In the typical Pecha Kucha style, it will be a
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January 6, 2012
Peko-Peko’s Tataki Gobo (Burdock Root with Toasted Sesame)
I was fortunate enough to peek into the Peko Peko kitchen this last weekend, while they were preparing all 40 boxes of their highly coveted annual osechi bentos. What a crew! Sylvan had about five people working the kitchen — peeling, dicing, de-shelling 40 Dungeness crabs… wow.
Sylvan and his right-hand chef Yuko took me through
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January 3, 2012
Parisian Panini
By Johnny Lopes
Being in Paris for the first time, I wanted to see the city life — the real hustle and bustle. So what better place to witness this chaos than Les Halles? It was jammed with bars for your aperitifs and tabacs for your nicotine fix. But aside from this typical parisian fare,
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January 2, 2012
The Year of Okonomiyaki
To celebrate the new year, I hosted a last-minute dinner last night with a few close friends. What was on the menu? Okonomiyaki! It was a mellow evening of cocktails and sour beers to accompany the famous Japanese savory pancake.
It was the first time I would be making okonomiyaki, but I figured it would
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December 30, 2011
年越しそば (Toshikoshi Soba)
As 2011 draws to a close, I am not thinking about the Mayans. Rather, I am trying to decide what I will be eating over the weekend. PRIORITIES, people!
I’ll be working on Saturday evening (apocalypse be damned!), but I’ll have all the accouterments ready to ring in the new year with Johnny and a bowl of toshikoshi
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December 27, 2011
Danran Dinner (Tokyo)
Danran, a little sushi spot in the Sakurajosui station in Tokyo, is no stranger to Umamimart. Yoko introduced us to the place in 2008, and Tmonkey reported on it again later that year. Yoko took me to Danran for the first time several years ago, and I very much looked forward to
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