September 30, 2011
On a particularly temperate Los Angeles evening, three Umamimart writers (one a founding member), and an Umamimart photographer, joined three Umamimart supporters and friends for a lovely dinner at Robata Jinya in West Hollywood, CA. Of the diners, two were strict vegetarians, one a somewhat new carnivore and the rest more of the
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February 24, 2011
Kayoko let me borrow Japanese homecooking maven Elizabeth Andoh’s new book “Kansha: Celebrating Japanese Vegan and Vegetarian Traditions” and for that, I am brimming with kansha (thanks).
I had always wanted to try my hand at making shira-ae (sesame tofu dressing) after playing the goma-ae (sesame dressing) card one too many times. So while
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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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