Give Me Umami
I share practical, everyday Japanese recipes—from quick weekday meals to seasonal and traditional favorites—so you can enjoy simple, healthy home cooking without the stress.
🍡Kombu Dashi Made Easy (Even if You’re Short on Time ⏱️)
by Kurumi Lawrence Hi Reader, Let’s be honest… traditional kombu dashi feels a little intimidating, doesn’t it? High-end kombu, soft water, special thermometers... not exactly everyday kitchen vibes. But! What if I told you that you could make a deeply flavorful kombu dashi using just kombu and water, no fancy tools required? Today’s new recipe is all about that; two simple, beginner-friendly methods that bring bold umami into your home without the stress. 🍳New Recipe: Kombu Dashi (Dried Kelp...
🍡[New Recipe] Shiitake Dashi – The Easy, Cozy Way
by Kurumi Lawrence Hi Reader, Did you get a chance to make one (or both!) of the dashi recipes I shared last month? If not, no worries! You can still check out my awase dashi and vegan dashi recipes. They're a great place to start! To me, making dashi is a way of taking care of myself with extra love. Sure, you can buy high-quality dashi packets (I love Kayanoya!), but there’s something grounding and almost meditative about making it from scratch. And the best part? It really doesn’t take...
🍡Vegan Dashi is Here! No Cooking, Big Flavor 🌱
by Kurumi Lawrence Hi Reader, Did you enjoy my inner cooking nerd last week? 🤔 I promise I only bring her out when she's fun at parties (or making dashi). If you missed it, check out my Awase Dashi post for a little science + a lot of umami. This week, we’re still riding the dashi wave, but this time, it’s plant-powered! 🍳New Recipe: Vegan Dashi (Japanese Kombu & Shiitake Soup Stock) Learn how to make a rich, umami-packed broth using just two ingredients: kombu and dried shiitake. That’s...
🍡How to Make Awase Dashi: The Most Classic Japanese Soup Stock
by Kurumi Lawrence Hi Reader, I hope you got a chance to try the nikujaga recipe I shared last week. If not, now’s the perfect time to check it out! It’s a cozy meat-and-potatoes dish that comes together surprisingly easily (without even needing dashi!). Speaking of dashi though... this week, I’m diving into the most classic type: Awase Dashi, made with kombu and bonito flakes. It’s the base of so many iconic Japanese dishes like miso soup, oden, and nimono (simmered dishes). 🍳New Recipe:...
🍡New Recipe: The coziest Japanese stew (no dashi needed!)
by Kurumi Lawrence Hi Reader, My husband and I usually try to visit Japan once a year, but this time, we chose Europe for our summer vacation (which was amazing!). Still… I’ve been feeling so homesick lately. So, to comfort myself, I made nikujaga, Japanese meat and potato stew. It’s one of my all-time favorite dishes from my mom, and I ask her to make it every time I go back home. 🧡 After a lot of testing (and tasting, definitely the best part), I’m excited to share what might be my best...
🍡First Newsletter + This Week's Recipe: Inari Sushi
by Kurumi Lawrence Hi Reader, Guess what...? This is my very first newsletter from Give Me Umami HQ!🎉 I’m honestly a bit nervous (pressing "send" feels like handing someone your bento box and hoping they like it 😅), but I’m even more excited to connect and grow a fun, cozy community together! It’s been warming up (and getting a bit too hot!) here in Wisconsin lately. I’ve been soaking in all the seasonal joys… pool days, juicy watermelon, lots of tomatoes and cucumbers, and spending more time...
I share practical, everyday Japanese recipes—from quick weekday meals to seasonal and traditional favorites—so you can enjoy simple, healthy home cooking without the stress.