Delicious, warming Japanese miso soup made from scratch with homemade dashi. The perfect side for any Japanese meal.

This warm bulgogi jungol is a Korean beef hot pot prepared with a variety of vegetables in a savory and slightly sweet broth.

Thick and chewy udon noodles served in a delicate and savory dashi broth. The beauty of this kake udon lies in its simplicity.

Light and refreshing zaru soba, served with a homemade vegan sauce, a delicious cold dish perfect for a hot summer’s lunch.

A staple dip that goes well with everything, served as a simple dip, a nachos topping, and an accompaniment to wraps, tacos and more.

Vegan dashi, made from dried shiitake mushrooms and kombu, is quintessential to Japanese cooking.

Mille-Feuille Nabe is a beautiful and delicious Japanese-style hot pot made from layers of napa cabbage, paper-thin beef/pork, pakchoi, and

Oyakodon is a great family meal with chicken thighs, onions, and slightly runny eggs in a dashi broth.

Miso shines a light on the earthy sweetness of the pumpkin, bringing to life this delectable pumpkin miso soup.

Dashi stock will create depth of flavor in miso soup, ramen and dipping sauces. Made with shiitake and dried kelp kombu. (Vegan)

Delicious homemade miso soup made from scratch with a shiitake and kombu dashi broth, seasoned with organic miso and fresh ginger. (Vegan)

This short rib beef udon uses a take on a classic Japanese dashi-based broth to slow braise the beef, giving incredibe flavor. So good.

Delicious dashi broth seasoned with Indian curry powder, served over tender chicken pieces, lightly boiled veg and chewy udon noodles.

Give your Japanese cooking authentic depth of flavor with this 2 ingredient dashi stock. Perfect for soup and noodle dishes.

This rich and warming Miso Nikomi Udon is made with dashi broth and Japanese red miso paste. An authentic dish from Nagoya, Japan.

Salting the cucumbers draws out some of the water and intensifies the flavor. The end result is a crisp, cool, delicious salad.

This easy kombu tsukudani recipe is a great way to use up kombu leftover from making dashi!

An easy recipe for Japanese dashi, using kombu and bonito flakes!

Building upon a pork and chicken bone broth, this shoyu style ramen adds a taste of the ocean.

Pink soba, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes for a visually striking dish.

This kabocha miso soup is authentic Japanese soup packed with umami of niboshi dashi. It’s hearty, easy, and so delicious.

Chewy and thick udon noodles in a rich and tasty broth, topped with thinly sliced beef and spring onions.