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.
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...
May 24, 2010
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 20, 2010
The idea of a salad at many Japanese restaurants in America is some iceberg lettuce, julliened carrots and a cherry tomato (if your lucky) – topped with a creamy, sesame dressing. I can say that I am sometimes a fan of this combination, but it’s really not the
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May 10, 2010
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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May 4, 2010
I was greeted with a pleasant surprise on April 19 when I opened my Gmail account. There was to be a debut release party for an organic natto product the next day at San Francisco’s Ozumo. This almost felt like when I heard the news for the release date of
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February 18, 2010
Natto is the one of those foods that elicits strong reactions. I get overwhelmed with a sense of joy and excitement, but the response I hear from most people (who aren’t from or aren’t descendants of the eastern regions of Japan) is pure disgust.
I remember how clueless I
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June 9, 2009
You read it right – 88 cents (or yen). I have mastered the art of cheap bastardism, and come up with a meal that could be the favorite for both my taste buds and my wallet. In a city like Tokyo, where you expect
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession
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