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.

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