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.
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Loading ...August 17, 2010
Ah, summer. Nix that– the dead of WINTER here in the Bay Area. We’re below the Equator, didn’t you know?
But for the sake of conversation, let’s say it’s summer. And summer means cold noodles, right? Thanks to Yoko, ya’ll are equipped with the definitive recipes to making your
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July 27, 2010
It’s the tail end of July and we’re still experiencing hot! Hot! Heat! in London. So what better way to chill out than with a slight twist to my all time favourite noodle, the tempura udon. London’s finally got a bona fide udon-ya in the guise of
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July 20, 2010
After living with my parents for the last year and half, I forgot how difficult it is to cook for just yourself. Aside from it being a little lonely (I like to cook for other people!), it takes a
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July 1, 2010
The first time my husband found a bag of Capellini at a grocery store in America he said “It’s like sōmen.” Indeed, sōmen is about the same thinness as capellini and takes about the same time to boil – 3 minutes.
But unlike capellini, sōmen is always eaten cold
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June 29, 2010
London is scorching this week and what better way to spend a weekend than by getting a bit of sunny goodness with an absorbing book at Waterlow Park, next to Highgate Cemetary where my father’s hero, Karl Marx, is buried. I get to use my brain, immerse myself in
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June 24, 2010
Piggybacking on Yamahomo’s drunk cooking post, this week’s Japanify introduces techniques for making instant ramen that will please drunks. After a long, explosive night of dancing, my husband prepared Sapporo Ichiban instant ramen.
An avid eater of Sapporo Ichiban instant ramen in his native Japan, my husband was ecstatic that
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June 7, 2010
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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June 3, 2010
Cold noodles are one of the best things about the summer. My favorite cold noodles are soba noodles. When it’s hot outside and steaming rice sounds like the last thing I want to do, I can always rely on soba noodles. But there have been more
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April 21, 2010
This Umamiventure report, a love letter to ramen from the old world to new, is written by special guest writer Wen, originally posted on her blog, We Eat Everything. All photos by Wen.
A recent New York Times article about exploring Tokyo via its
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April 12, 2010
Let’s say I know this guy. We’ll call him Marcel.
Marcel is a ramenaholic. You think you love ramen? Oh no, not like Marcel loves ramen.
Marcel has traveled to Japan multiple times to meticulously research the art of ramen. The broth. The noodles. The pork.
This dude is so obsessed, that he pulls
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession