Kenji Abe spends his days helping home cooks make fast, unfussy dinners that happen to taste like something far more complicated. Raised in Osaka and now living in San Diego, Kenji spent fifteen years as a fish buyer for a restaurant group, learning how to break down a salmon at midnight and still make it home for breakfast. That experience taught him that big flavor rarely comes from long shopping lists. It comes from knowing what to keep in the pantry and how to use it. As the Weeknight Umami