Murtabak – Stuffed, fried pancakes
Murtabak is a popular dish in Southeast Asia and the Middle East, consisting of stuffed, fried pancakes. This version contains a savory filling of minced meat, onions, and spices, wrapped...
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Shichimi Miso 七味味噌 – spicy miso paste with 7-spice mix
This spicy miso paste combines the deep flavors of miso with the piquant heat of the traditional Japanese 7-spice mix, Shichimi Togarashi. Perfect as a marinade for grilled tofu or...
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Shio-Koji 塩麹 – fermented rice-salt starter for marinating & tenderizing
Shio-Koji is a traditional Japanese seasoning paste made from fermented rice, salt, and water. This paste is often used to marinate meat, enhance flavor, and make it more tender. It...
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Luo Bo Gao (萝卜糕) – Radish Cake
Luo Bo Gao, also known as radish cake, is a traditional Chinese dish that is often prepared during the Chinese New Year festival. It consists of a mixture of grated...
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Zongzi (粽子) – Glutinous rice balls in bamboo leaves
Zongzi are traditional Chinese sticky rice dumplings wrapped in bamboo leaves and then boiled or steamed. They are often eaten during the Dragon Boat Festival and can contain both sweet...
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Shiso Pesto 紫蘇ペスト
A unique herb dip made from green shiso, sesame oil, and nuts, which pairs excellently with both pasta and onigiri. This pesto combines the fresh, slightly spicy note of shiso...
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Sudachi Ponzu
This Sudachi Ponzu sauce is a refreshing, citrus-rich alternative to traditional Yuzu Ponzu. By using Sudachi, a Japanese citrus fruit, the sauce gains a special freshness and a unique aroma....
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Soy Glaze (Tsume) ツメ – reduced sweet soy sauce for Unagi & Sushi Nigiri
Tsume is a traditional, reduced sweet soy sauce often used in Japanese cuisine to give dishes like Unagi (eel) and sushi nigiri a rich, deep-flavored glaze. This recipe shows how...
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Teuk Nom Kapi (ទឹកនំកាពិ) – Fermented Shrimp Paste
Teuk Nom Kapi is a traditional Cambodian drink made from fermented shrimp. It combines the unique spiciness of Kapi, a paste made from fermented shrimp, with the refreshing flavors of...
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Sach Ko Nom Pang (សាច់គោនំប៉័ង) – Beef Baguette with Khmer Sauce
This popular Cambodian street food, Sach Ko Nom Pang, consists of juicy grilled beef in a crispy baguette, accompanied by a unique Khmer sauce. Perfect for a quick lunch or...
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Kdam Prang (ក្តាមប្រចៀប) – Crabs in sweet and sour sauce
Kdam Prang is a popular dish from Cambodian cuisine that highlights fresh crabs in a delicious sweet and sour sauce. This dish combines the freshness of seafood with the exotic...
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Sukiyaki-Warishita Sukiyaki sauce
Sukiyaki-Warishita is a classic Japanese broth base used to give the popular Sukiyaki dish its characteristic sweet and salty flavor. This base consists of a mixture of soy sauce, mirin,...
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Tare (Yakitori) 焼き鳥タレ – sweet and tangy grill glaze for chicken skewers
Tare is a traditional Japanese sauce often used as a glaze for yakitori (grilled chicken skewers). This sweet and tangy sauce gives the chicken a delicious depth and shine. Perfect...
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Togarashi Mayo Shichimi Mayo
A spicy and flavorful Japanese mayo, refined with Shichimi Togarashi. Perfect as a dip for korokke, burgers, or as a side for other snacks.
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Tsuyu Ginger
Tsuyu Shoga is a traditional Japanese sweet and spicy ginger dip that is often served with dishes like Agedashi Dōfu. This dip combines the fresh spiciness of ginger with a...
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Yuzu Kosho Dip
An intense, sharply lemony dip made from Yuzu Koshō, mixed with mayo or butter, ideal for seafood.
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