Umami Insider interviewed Nobu from Yama Seafood, a master of seafood behind the delicious fish you eat at notable restaurants in tri-state and beyond. Find out what makes Yama Seafood one of the best in the seafood industry.
Category - Culture
The vegan boom in recent years shows similar movements in Japan, and vegan sushi is also becoming popular. Learn how to make your vegan sushi easily at home!
Culture, Japanese Cooking 101, Techniques, Umami Talks
Female Ramen Artisan’s Quest to Breaking the Glass Ceiling
As a self-taught ramen chef, Victoria has spent many years perfecting her skills to create artisanal Japanese ramen. Her uniquely flavored broths have earned her a great deal of praise, and her upcoming cookbook offers many tips and ramen recipes.
Wagyu beef, which comes from Japanese Wagyu cattle, is said to be the best beef in the world. But what makes Wagyu beef so delicious? High-fat content and more separates Wagyu beef from all other types of meat.
When it comes to using chopsticks during a Japanese dinner party or a meal with Japanese hosts, you’ll want to be aware of the rules of chopstick etiquette. There are many things you shouldn’t do with chopsticks to show respect.
Japanese pancakes are deliciously light and fluffy breakfast treat. The pancakes are made with whipped eggs and steamed to achieve an amazingly pillowy texture, like a soufflé.
If you want to order sushi like a pro, you should know some sushi terminology as well as the proper way to order and eat sushi, resulting in the best possible umami experience. Ordering and eating sushi properly enhances the flavor of each fish and...
Although the term setsubun refers to the turning of any season in Japan, only one of the four annual occurrences is a well-known holiday. On February 3, the Japanese usher in spring with purifying rituals.
Culture, Food Traditions, Seasonal, Winter
12 Months of Japanese Holidays: January’s San Ga Nichi, Nanakusa and Kagami Biraki
The month of January brings three of the most significant holidays in Japanese culture: San Ga Nichi, the first three days of the new year; Nanakusa, when the Japanese esat seven-herb porridge; and Kagami Biraki, the opening of the mochi.
Eating ramen in a restaurant has a few specific rules to ensure respect for both the dish and the chef.
