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Recipes

RECIPE: Spaghetti Aglio Olio e Peperoncino with Octopus, Asparagus and Premium Milky Oyster Sauce

RECIPE: Spaghetti Aglio Olio e Peperoncino with Octopus, Asparagus and Premium Milky Oyster Sauce
Our Premium Milky Oyster Sauce adds a unique twist to this Italian classic pasta recipe.

RECIPE: Beef and Watercress Salad with Premium Milky Oyster Sauce

RECIPE: Beef and Watercress Salad with Premium Milky Oyster Sauce
Our Premium Milky Oyster Sauce adds a sweet yet flavorful oyster taste to this light and refreshing beef and watercress salad.

RECIPE: Grilled Vegetables and Chicken Thighs with Premium Milky Oyster Sauce

RECIPE: Grilled Vegetables and Chicken Thighs with Premium Milky Oyster Sauce
Our Premium Milk Oyster Sauce is the perfect addition to this simple grilled vegetable and chicken thigh stir fry.

RECIPE: YUZU MATCHA PASTA

RECIPE: YUZU MATCHA PASTA

Tencha, the leaves ground to make matcha, has a distinctive shape - small, dark green flakes (almost like flakes of seaweed) - and adds the familiar earthy tones of green tea to this pasta dish.

RECIPE: YUZU MATCHA LATTE

RECIPE: YUZU MATCHA LATTE

Our yuzu matcha is the perfect balance of earthy, subtly sweet flavors from organic matcha combined with Japan’s beloved citrus fruit: yuzu (柚子). Yuzu is best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit and lends its unique citrus flavors to this yuzu matcha which can be frothed up to make the perfect Japanese latte. 

RECIPE: Salmon Teriyaki

Fused by Fiona's salmon teriyaki recipe for Japanese food
The perfect combination of flavours in the salmon and the sweet teriyaki sauce make this an all-time favourite in households across the world and on menus in both Asian and non-Asian restaurants.

RECIPE: Nikujaga (Beef & Potato Stew)

Fused by Fiona's Nikujaga (Beef and potato stew) Japanese food recipe

Thinly sliced beef is traditionally used for the recipe, but I'm using beef mince as I love the way it absorbs the sweet and savoury flavours of the sauce. I loved cooking this recipe when I lived in Japan as it reminded me a little of an Irish stew.

RECIPE: Kyuri Asazuke (Japanese Pickled Cucumbers)

RECIPE: Kyuri Asazuke (Japanese Pickled Cucumbers)

These pickled, thinly sliced cucumbers are typically enjoyed during the summer months as a refreshing snack. It's common for households to make their own as it only requires a jar and salt brine. 

RECIPE: JIGOKUDAKI GOTO UDON HOT POT

RECIPE: JIGOKUDAKI GOTO UDON HOT POT

Eat goto udon like a local! Jigokudaki (lit. “hell boiling”) is a simple hot pot which allows you to enjoy a communal meal with family and friends. For best results, use a clay pot or donabe to cook and serve the noodles.

RECIPE: Yellowtail and Yuzu Soba

RECIPE: Yellowtail and Yuzu Soba
Yuzu adds the perfect amount of refreshing citrus flavor to this delicious yellowtail soba noodle bowl. 

RECIPE: Gâteaux aux Agrumes Japonais / Japanese Citrus Cakes

RECIPE: Japanese Citrus Cakes
Le yuzu, agrume bien-aimé du Japon, lui confère des saveurs sucrées mais acidulées à ces friandises en bouchées pour David Maingot au Journal du Japon.
Yuzu, Japan's beloved citrus fruit, lends it sweet yet tart flavors to these bite-sized treats from David Maingot at Journal du Japon.

RECIPE: Tazukuri (Dried Sardines)

RECIPE: Tazukuri (Dried Sardines)

Tazukuri (literally “making rice paddy”) are sweet, crispy baby sardines that play an important role in osechi ryōri as they represent wishes for an abundant harvest (sardines were once used as fertilizers for rice fields).