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...
June 17, 2010
I discovered okara during my first year in Tokyo, thanks to my neighborhood tofu shop who sold me 400 grams (0.88 lbs) of okara every week for ¥150 (about $1.70). Okara is translated as “tofu lees” or “soy pulp” and is a byproduct of the tofu-making process.
Maybe
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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 13, 2010
Last month, I took a relaxing trip to Pt. Reyes with one of the best books I have read this year, the Omnivore’s Dilemma by Michael Pollan (The Girl with the Dragon Tattoo was another one of
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April 15, 2010
Spare me the formalities and let me present to you: The Cold Tofu Salad.
- Cold tofu, the kind you get in the square plastic container in the refrigerated section of the store. Your best bet is to get the House
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June 12, 2009
I just nosed around the Akabori fridge (yes, I am still cohabiting with my parents, ok??!?!?), where I found three kinds of tofu. WTF?
Left: San Jose Tofu, a local favorite- a little shop in downtown SJ where they’ve been making tofu for decades. They take a
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July 28, 2008
*If you don’t know what Kyotofu is, you won’t understand the title…
I haven’t cooked a while since I was away. Now my culinary endeavors have to go an extra mile for something that takes long. So I went to Sunrise Mart to search for something that takes long to make. Recently, I’ve been seeing “nigari”
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May 22, 2008
April 23, 2008
Here’s a fancyfun activity for next Monday night at the ever-enchanting Kyotofu in Hell’s Kitchen- a 7 course shochu pairing dinner! Shochu is a Japanese barley liquor- basically Japan’s version of vodka. Explore all the wacky varieties with different dishes!
Mention Umami Mart when you make a reservation, and get $10 off your spot! I’m sorry but
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February 8, 2008
I know, this “what’s in your fridge” shit is so tired! But I’ve been wanting to blog about these specific food finds, so I’m just gonna bite it and start the “Fridgin’ Out” column. What a DORK.
Here’s this funky herb concentrate stuff that I got at a little Argentinian bakery in Jackson Heights called Terma Serrano. Mariana, whose
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December 29, 2007
Sis diagnosed herself as having pre-diabetes so we decided to go to a dessert place, of course. Kyotofu had been NY Mag’s pick for cupcakes so we headed uptown to 9th Ave and 49th St. I liked the look of the front of the restaurant, very cutesy and white and homey. But the back area was kind of cheeseball with
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession
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