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.
Craig: I need to go to here.
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...
July 29, 2010
This was originally supposed to read “Octopus, Shrimp Avocado Salad with Kewpie-Wasabi Dressing,” but the octopus part did not happen. After reading a recent string of octopus posts on Umamimart including Tokyo JUNKtion: Corpse Candy, ¡Viva España!, Umamiventure #26: San Pedro Fish Market
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July 27, 2010
It’s funny how when you mention Japan and food in the same sentence, there only seems to be two options. You can take the fabulous gourmet-cheering, sushi-adoring, heavenly-graced and experimenting Michelin-guided way. Or, you can choose the back alley into the world of eyeball-abusing, crazed up, disgustingly weird nastiness that
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May 31, 2010
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 18, 2010
Last week, my colleague had told me that he was going fishing on Saturday night. Come Monday morning, he gave me a cooler full of five squid. He kept them on ice, and they were so fresh! They didn’t smell fishy, which is a good sign for “fresh” seafood. I wanted to
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March 23, 2010
Just in at Sushi Kuni (my pop’s restaurant): RAW OCTOPUS (nama dako)! Kuni ordered this long, spindly tentacled arm last week straight from Tsukiji market. It was over three feet long, with a gorgeous purple-pink tone. I can’t quite put
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November 10, 2009
I bought a sac of shirako at my local supermarket for 90 yen (85 cents). I never knew that shirako was so cheap since I had never had the balls to prepare it until now.
June 19, 2009
Cooking time: 5 minutes.
The Japanese have perfected the art of lazy cooking. Instant ramen, instant white rice, instant consomme, instant miso soup complete with tofu and green onions. Where do you think I get it from?
So the other day, I found some shrimp in the freezer and decided
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June 18, 2009
I’m about to post a meal I made with shrimp, but before I do, I thought I should do a little shrimp deveining tutorial. It’s so easy to pass up the fresh, shell-on shrimp in the seafood section of the grocery store, since the thought of deshelling and
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March 14, 2009
I’m still hopeful that winter will make its curtain call as scheduled, despite the seemingly unrelenting frigidness of late. So to get through this late-stage frostiness I knew some hearty comfort food would be
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February 16, 2009
I had qualms about blogging the Homo Sausage. Was I really a near 30 year-old woman with the humor of a 7 year-old boy? Yes. Was Umami Mart too sophisticated for a juvenile post such
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession
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