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Family Owned and Operated Over 325 Years

Founded in Tokyo in 1690, Yamamotoyama is a family-owned company specializing in green tea and nori seaweed.  Today, the Yamamoto family still serves the finest teas and nori from the same spot as the original store, and all over the world. 

Before 1738, only the wealthy had access to green tea. Everyone else brewed leaves in boiling water, resulting in a brown liquid with a slightly bitter taste. Kahei Yamamoto II wanted to make green tea accessible to everyone, and he learned that steaming tea leaves resulted in a delicious tea with a fresh yellow-green color, balanced sweetness, and a mild astringency that retains its vitamins and nutrients. This tea became an instant sensation, and made Yamamotoyama a household name... Continue Reading


Cherry Blossom Tea Cocktails

March 28, 2017

While roaming though Little Tokyo the other day, I was lucky enough to come across a fresh bucket of cherry blossom branches at one of the local flower shops. With a light trail of petals fallen behind me, I left inspired to create a tea cocktail that would showcase these iconic signs of spring. The base of this cocktail starts with tea-infused sake or vodka. Using some tender leaves of organic Sencha, the infusion only takes an hour to develop a light and refreshing layer of tea taste. You can make these with either sake or vodka. Using sake will... Continue Reading →

Sakura Blossom Sushi

March 27, 2017

Every spring, I make it a point to celebrate with sakura blossoms. These blush-pink blooms mark the arrival of another sunny time of year, and of course, picnic or hanami season! Many imagine the flavor of sakura blossoms as being cherry-like, but because the flowers are pickled, it’s actually much more of a salty flavor. Although the blooms have some floral undertones, sakura blossoms taste nothing like cherries. Since we eat with our eyes, I thought it might be a good idea to feature sakura blossoms atop a savory dish like sushi. For those new to sakura, this is a... Continue Reading →

Salmon & Pea Onigiri Pops

March 24, 2017

Onigiri Pops are the savory version of cake pops, those one bite wonders that are always a hit at parties. These are like sushi on a stick, but that much easier to make with the help of some delicate, crepe-like, edible soy wrappers. To make Onigiri Pops, you’ll need a greater proportion of rice to filling. It’s also important to use short grain sushi rice here–its stickiness allows for the rice ball to secure around the stick. Naturally small or tiny bits of flavorful ingredients work well here. Ground meat, finely diced veggies or even freshly cut herbs will all... Continue Reading →

Unagi Sushi Burrito

March 23, 2017

It sounds cliché, but sometimes the best ideas are the simplest ones. Case in point: Sushi Burritos! So what is a Sushi Burrito anyway? It’s basically an uncut sushi roll stuffed more generously and with a little less finesse. That’s the great thing about these…anyone can make them–no precision necessary! I’m a huge fan of sashimi and poke, but the hubby isn’t, so unagi is a great ingredient to use here if you don’t prefer raw fish. This sweet and salty broiled eel is glazed with a teriyaki-like sauce, and best of all, you can buy it in stores in... Continue Reading →

Sushi Donuts

March 21, 2017

I recently received a special request from a reader to make Sushi Donuts. Sushi what, you say? Yes, Sushi Donuts! Once you figure these out there’s almost no reason to go back to making regular sushi. This trendy meets tasty recipe involves using a donut pan, the same kind used for making baked donuts. We simply use the pan as a mold here, packing it with freshly steamed sushi rice. You can also use short grain brown rice or mixed grain rice to make these. Whichever rice you use, just make sure that it’s slightly sticky or glutinous so that... Continue Reading →

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