Happy Hour
Japanify
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Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession
Loading ...ReCPY takes you through the Japan-inflected world of baking and cooking, with an distinct Yamahomo accent.
Yamahomo is based in NYC. He prefers to stay in the kitchen all weekend long rather than going outside.
What is Umami? Ponder the oyster. Tom yum. Carne asada. All umami. Don't try to define it! Just surrender to the addiction; savor the flavor implosion.
recent comments
Anders: Maybe the octopus wasn’t big enough? Small ambitions, small payouts bla bla bla. You should’ve...
tomo: this is exactly why I do not eat octopus, did someone say “suction cups?!” no thank you very much.
yoko: Yamahomo – Okay I’ll try the flash frozen types. But this ordeal might have turned me off from...
Vanessa Bahmani: Thanks for the post. I too wish we would have been able to post while in NOLA, but it was just...
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ReCPY
July 26, 2010
ReCPY: Yakiniku BBQ J-Sauce
Summer is here. A very fucking uncomfortably hot summer is here. I am not young enough to go out to the beach and lay out all day any more, which pisses me off. However, staying young-looking requires me to wear a lot of sun screen. What is it to get old? It’s
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July 19, 2010
ReCPY: New York Plum Liqueur
Do you remember my pickle pear liqueur, which turned out to really be called sickle pear liqueur? Making fruit liquor is pretty easy. In Japan, when green plums (unripened plum) are available in June, many people make their own umeshu (plum wine). I know
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July 12, 2010
ReCPY: Important Kitchen Items From Japan
I’ve been in the US for 14 years, and I have pretty much tried all of what this great country has to offer for the kitchen. As you remember, from Smart Lidz to vegetable-life-prolonging bags to cheap
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July 5, 2010
ReCPY: Cool Mizu-Yokan
In Japan, people give gifts to each other on many occasions. Don’t you have one or two Japanese friends, who give you gifts whenever they return from Japan despite the fact that you’ve never given them anything? You thought, “This is awkward, do you like me or something?!” right? I have no
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June 21, 2010
ReCPY: Honey Ginger Pickled Ramps (A Belated Post)
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,
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June 14, 2010
ReCPY: Tahini Pudding
When you think of tahini, it’s all about middle eastern cuisine, right? For sauces, hummus, and even cookies, it gives everything a nice sesame flavor. Although it has an exotic name (sounds like a beach in tropical island, doesn’t it?), it’s basically just sesame paste.
You can buy sesame paste
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June 7, 2010
ReCPY: A New Gadget Acquisition (Pasta Porn Special)
I try not to buy many kitchen gadgets, especially since the mandolin was such a big mistake. Not only did I almost lose my finger, but there’s not much use for it. I have a stand mixer that I use all the time, and the meat grinder
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May 31, 2010
ReCPY: Best Octopus(sy) in NYC
Since Japan is surrounded by ocean, it’s very easy to get very fresh seafood in any part of the country. We Japanese love squid, octopus, and any kind of chewy seafood. Italy’s geography is similar, and they also love squid and octopi. Fried calamari, Italian restaurant’s signature appetizer is basically the same
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May 24, 2010
ReCPY: Sweet Cream Natto Sandwich (The EXTREME Edition)
There are quite a few breakfast sandwich recipes in Japan that uses natto. The natto & cheese on toast sounded pretty good. Put natto and cheese on bread or an English muffin and toast it, I guess. But it is too straightforward and not my style. I wanted to push natto’s culinary
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May 10, 2010
ReCPY: Natto MOffin. I Repeat, NATTO MOffin!
This is a whole new level of ReCPY, everyone. I’ve created many baked goods in the past, but nothing compares to this. I heard Iron Chef had an episode on natto, and Morimoto made some kind of dessert with natto soaked in Coca-Cola or something. The thought of natto mixed
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