Tomi Mart

05/16/2026

🔹️ANHPI-OWNED POP-UPS 🔹️

Another amazing lineup this weekend! Don't forget to enter our raffle while you're here!

05/15/2026

05/02/2026

🔸️ANHPI HERITAGE MONTH🔸️

Tomi and her Homies are here to say that May is Asian • Native Hawaiian • Pacific Islander Heritage Month

This is a time to honor and center the histories, perspectives, and voices that shape our community. Something we strive to do every day at Tomi Mart through community, culture, collaboration, and celebration and this month, we invite you to help bring that to life in a few extra ways:

🔸️ANHPI pop-ups that are kicking off May 9th
🔸️In-store raffle featuring some of our favorite ANHPI brands
🔸️COCC Asian Cultures Club is our donations recipient this year

Donation money will come from a percentage of our May sales combined with every cent our customers choose to donate through rounding up their totals when they're checking out!

Please come celebrate, support, and connect with us! Stay tuned here for pop-up details, subscribe to our newsletter for updates and other community events going on, and come into the store to enter for a chance to win the raffle!

04/29/2026

Soup or stir fry weather? We ain’t sure either…but we got your produce for both.

04/23/2026

From soup to stir fry we’ve got your produce covered!

04/15/2026

🌸 Sakura Season 🌸

Here’s a sneak peek at some of our limited sakura items you won’t want to miss!

From snacks and drinks to skincare, accessories, and home goods! Everything is inspired by the beauty of spring blooms!

Our little nudge to stop and smell the flowers and soak up the season while it's here!

04/09/2026

You asked, we got it! In this week ONG CHOY aka water spinach aka morning glory. This delicate green is mild flavored and perfect for stir fry dishes.

03/19/2026

3/17 purple sweet potatoes are back! 💜

03/15/2026

🍽 MOTM | DOENJANG-JJIAGAE 🍽

For this recipe, Duran sat down with Gina, Natasha’s mother - whose cooking he describes as some of the best he’s ever had. Gina learned to make doenjang-jjigae from her mother, who learned it from hers, carrying on a long tradition rooted in Korean home kitchens.

Growing up, Gina’s family made their own doenjang from soybeans they grew themselves. After harvesting and cooking the beans, they were mashed, formed into bricks, and hung with rice-straw ropes to ferment. Over time, the process created both soy sauce and soybean paste, which were then stored in large ceramic jars in the yard, the practical solution long before refrigerators.

At its heart, this is an everyday comfort food. Gina’s biggest tip - don’t overthink it. Let the flavor of the doenjang shine and use whatever vegetables you have. It’s the kind of stew meant to nourish, adapt, and bring people together around the table.

Crafted with love by Duran - MOTM is one of our ways to highlight and celebrate the cultural roots of seasonal dishes and often together with a community member. You'll find most ingredients and printed recipes at Tomi Mart - for digital versions subscribe to our monthly newsletter or visit our bio!