Warm bowl of rice with bean sprouts is a perfect lunch as-is or with a bowl of doenjang soup or broth on the side.

First encountered during a trip to Kyoto, this tofu dish is full of nuttiness.

Known as shoyu-zuke tamago in Japan, these are delicious with sesame oil and cracked black pepper; great on rice bowls and noodle dishes.

Oyster mushrooms are delicate, nutty, and tender – a great choice for quick meals such as stirfries or simple soups.

Our take on the popular Chinese dish is one of our go-to snacks.

A super quick recipe when you have a wee bit of old kimchi left in your fridge.

Pork and Garlic Chives is the combination that goes back years in Asian cooking – this is our take on it using our 3-year-aged soy sauce.

Our number one go-to when we got left over take out rice and some excess kimchi.

Steaming eggplant creates a soft, spongy yet fluffy texture.

A sesame oil + soy sauce dressing you will want to use everyday.

This garlicky bok choy with soy sauce is perfect for when you just need to put something together after a long day.

A very simple and delicious recipe for any surplus potatoes you may have.

We make a batch of these zucchini pancakes in the summer and snack on them for days!

A little goes a long way. Soy sauce pickled ramps are the perfect companion to a bowl of rice, topped on noodles or served with grilled meat

Gochujang pancakes are here to chase away your rainy day blues.

Vinaigrette with our favorite vinegar, 5 year aged hyo ginkgo, for the win.

Pickled hot peppers so addictive you will top every dish with them.

For those days when you need a reboot – or when you have a hankering for bibimbap.

A quick one pot meal of rice noodles, shrimps and vegetables.

My take on one of my favorites take out item, Chinese eggplants with Spicy Garlic Sauce, made with naturally fermented ssamjang.

A healthy snack or side dish made in less than 5 minutes.

There’s nothing more comforting than a bowl of ochazuke. This is our take on the classic dish using gamtae seaweed and salmon.