Preheat your oven to 325°F. Using a fork, prick a few holes into them.

Place them on a baking sheet lined with parchment paper and bake for 90 minutes until you can easily poke through them. Rest for about 10min.

In a saucepan, add 60g sugar and set the heat to medium-low. Stir constantly to melt evenly.

Once the sugar is completely melted, raise heat to medium and caramelize it for about 1min. Aim for an amber color. Keep a close eye on it as this happens quickly!

Heat 60g heavy cream in the microwave until warm, about 20–30 sec. Once small bubbles begin to form, slowly pour in the cream, stirring constantly.

Turn off the heat, add room-temp butter and stir until fully melted.

Stir in 1.5 tsp of Cabi’s Soy Sauce.

Let it cool to thicken.

Plate with butter or with ice cream, drizzle the soy sauce caramel and top with black sesame seeds.

Add cut pork belly without oil to a pot or dutch oven. Turn heat to medium low and brown until golden. Remove, set aside.

Pour out excess pork fat, but leave a couple tbsp to cook onion and leek until softened

Deglaze the pot with sherry. Simmer and reduce.

Add Cabi’s Miso Glaze with a splash of chicken stock.

Return pork, carrot, apple, thyme, bay leaf, add salt and pepper. Add remaining chicken stock until everything is covered.

Cook for 1.5 hours, remove thyme and bay leaf. Add 2 tsp of rice vinegar.

Make Buerre Manié and add to thicken stew.

Shred or thinly cut the red cabbages

Mix sesame oil and salt (sub. Cabi Dashi Soy Sauce instead of salt) and squeeze Cabi Japanese Spicy Mayo on top.

Mix microgreens or cilantro and enjoy!

Just Squeeeeeeze!

Trim the kale and cut it into 3 inches wide

Drizzle olive oil to massage the kale

Toss the salad with the Cabi Sweet Yuzu Vinaigrette, dried cranberries, salt, and pepper. Importantly, grate Parmigiano very finely and optional lemon zest at the end.

Preheat the oven to 400F degrees. Cut salmon fillet into 1-2" cubes, and marinate the salmon in our Sansho Peppercorn Miso.

Place in the oven for 7-10 minutes at 400 degrees and broil for 2 mins. Do not overcook!

Serve it with a bowl of rice with scallions & sesame seed sprinkled on top.

Cut chicken thighs into 1½-2 cube. Add Umami Dashi Soy Sauce and water, then add 1 serving of the chicken & onions (onions are optional). Turn on the heat to medium and bring it to a boil. Cover and cook for about 5 minutes.

Drizzle the beaten egg + mitsuba (or green onions) evenly over chicken and onions. Cook covered on medium-low heat until the egg is cooked enough. Oyakodon in Japan is served with runny eggs.

Place the cooked chicken and egg onto rice and add mitsuba as the garnish.

Cut the veggies and boil the soba

Mix spinach, cucumbers, and sesame oil

Pour our Umami Dashi Soy Sauce all over and sprinkle scallions and sesame seeds for the garnish.

Scoop

Pour as much Sweet Yuzu Vinaigrette as you want!

Enjoy!

In a medium bowl, whisk together the egg yolk, salt and 1 teaspoon of Sweet Yuzu Vinaigrette.

Whisking constantly, SLOWLY add the oil drop by drop until mayo is thickened.

It lasts about 10 days in the fridge when it's stored in a jar.

Thinly slit diagonally across the top 2/3 of the cucumber, turn it over and make the same slit on the other side.

Massage the cucumber with salt.

Pour Sweet Yuzu Vinaigrette all over.

Preheat the oven to 375F. Cut the vegetables.

Coat them with the olive oil. Cook them in the oven for 25mins.

Pour Umami Dashi Soy Sauce all over the roasted vegetables.

Cut the vegetables and takuan.

Add the Cabi vinegar into the fleshly cooked rice and mix it quickly. Let it aside. Heat a heavy skillet to high and place the beef. Slice the steak and marinade with the Cabi Dashi Soy Sauce.

Assemble and roll; Lay a sheet of nori on a bamboo mat. Spread about 1/3 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. Spread the prepared ingredients horizontally in rows, starting from the side closest to you. Then roll it.

Place potatoes in the steamer. Cover. Steam for 20-30 mins.

Cut the potatoes to slide in a slice of butter.

Pour Sweet Yuzu Vinaigrette all over!

Heat the oil in a pan over low heat. Crack an egg to the pan. Cook until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes.

Slide the egg onto a bowl of rice and add Umami Dashi Soy Sauce.

Heat a pan over medium heat. Wait till it’s hot (important) and add the sesame oil.

Add the ground meat and squeeze Zesty Sansho Peppercorn Miso.

When the meat is all cooked, serve hot on rice or noodles.

Boil a large pot of water and add the salt. Put the spinach in the pot for about a minute, and transfer it to iced water once it's done.

When the spinach is cooled down, Squeeze the water out and cut 1.5 - 2 inch lengths. Pour Umami Dashi Soy Sauce.

Optional: Sprinkle sesame seeds and bonito flakes.