Umami: A Taste of Japan in Wisconsin

Umami's sign glowing above the snow.

While visiting the Center for Integrated Agricultural Systems I received a very nice little publication called the Farm Fresh Atlas. Compiled and put out by REAP Food Group, another dreamy food-related organization in Wisconsin. The atlas is more like a local food lovers' almanac with maps. Here readers can find restaurants serving locally foods, farms, farmers markets, shops, CSA's, and more along with their contact information and, of course, a very nice map showing where they're located. Brilliant.

Paging through it over a cup of coffee at Memorial Union (Yes, it was a perfect visit to my alma mater), I noticed the word ramen. I paused. I'm not a huge fan, although I've come to enjoy a good bowl of noodles now and again. But the husband is, and I've met more than one satisfying bowl over these last few years.

That evening, of course, found us at Umami Ramen and Dumpling Bar. We ordered the ramen, tsukemono (a kind of Japanese pickle), and gyoza. It was heaven. The noodles are made around the corner at RP's Pasta, and the bowls come from the Midwest Clay Project literally just across the street. The vegetables, meat, and all else are also sourced locally, and it was a great taste of Japan in America.

Comments

Finding Heirloom Seeds in Japan

Drying pods of heirloom Hutterite Soup Beans. Since moving to Japan eight years ago, one of my greatest challenges as a farmer-gardener has been to find heirloom or open-pollinated seeds. The majority of seeds available are not GMO (genetically modified organisms) as Japan, at this point, doesn't accept this material. Most seeds, though, are nearly all F1 varieties. Heirloom and F1 Varieties In plant breeding, F1 is the name given to the first generation of a cross between two true breeding parents. For example, if I decide to cross an Amish Paste Tomato with another heirloom variety tomato such as Emmy, in hopes of getting a gold paste tomato, the resulting generation of fruit is F1. In order to get that tomato of my culinary dreams, I'll need to choose members of that first generation that are headed in a direction I like - early ripening, medium-sized fruit, good taste - and save their seeds. I'll plant them and repeat the process again and again over time unti

Satoimo: One of Japan's Favorite Slimy Things

Satoimo in all their hairy glory. This post first appeared in slightly different form on Garden to Table as part of the 2012 Blogathon . The website has since moved on to the ether, but the post is still a good one. After all, people here are still eating satoimo on a daily basis, and many others are just seeing these little potato-like objects for the first time. Enjoy! Satoimo is one of Japan's odder vegetables. Under it's rough, slightly furry skin is white flesh that is a little bit slimy even raw, and with a gentle nutty flavor.* Baked, grilled, steamed with dashi, or deep-fried satoimo stands well on its own or paired up with other vegetables and meats in a wide variety of soups and stews . (The leaves are also edible.) Satoimo stores well, and like any root crop worth the effort, stocks are just running low on this household favorite as the farmers in my area of Tokyo get ready to put a new crop in the ground in May. I cannot say I was a fan of this l

Goma Ai Shingiku - Sesame and Chrysanthemum Greens

Last week I had the pleasure of helping some friends work in their parents garden not too far away. Tucked behind the house, the garden sits on a former house lot. When it came up for sale about five years ago, my friend's father jumped at the chance. Open land in Tokyo can be hard to find and expensive, but for a retired professional looking for a little spot to till in the city it was an opportunity to good to pass up. Now, it is a garden to envy. As we came through the gate rose, lily, and peony blooms greeted us with great shouts of color while rows of vegetables stood tidily at attention on the sunny center stage. Small fruit trees along with one of the biggest sansho trees I've seen yet stood quietly here and there. Near waist-high sweet corn, bushy young potato plants, cherry tomatoes, eggplants, and beans were preparing their summer fruits, while a handful of still quite luscious looking winter vegetables like komatsuna, mizuna, and kabu held one last ro

Japan Farmers Markets

Search This Blog