As we look back at 2017, our first full year in business, we are grateful for the collaborative spirit we've encountered, over and over again. Explore our 2017 highlights, including the nonprofits we've supported and the events we've organized.
Milk Glass Mrkt has been serving our noodles since we started making them in 2016. The food at this breakfast and lunch place is memorably beautiful and delicious. Take a peek inside and meet owner and chef Nancye Benson.
I've had a dream for a long time now of taking over Slappy Cakes, the cook-your-own-pancake joint on Southeast Belmont, for a nighttime okonomiyaki party. And so we did, to delicious and fun results to benefit nonprofit Growing Gardens.
How do organic farmers grow wheat and why does it matter? Our CEO and co-founder Lola investigates in the latest issue of Communal Table. Here's a peek.
Why I love the movie Tampopo, the ultimate journey in self-discovery and noodles.
Save your Umi box! Repurpose it in a creative and gifty way. Show us what you created on Facebook or Instagram. Our five top entries will win super prizes. Now let your imagination run wild! (Details inside.)
Lola traveled to Japan with a Portland delegation of small business owners to meet with Japanese women farmers, help incredible chef Stacey Givens in the kitchen, harvest lotus roots, eat, and dream.
We built a 20-ft-long bamboo flume and sent Umi Organic fresh ramen noodles coursing down for people to catch with chopsticks at the King Farmers Market. And they did! See it for yourself!
A look back at Umi Organic origins, starting with Lola's Japanese studies in kindergarten in the Portland Public Schools.