2

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

3

Mix microgreens or cilantro and enjoy!

2

Drizzle olive oil to massage the kale

3

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.

2

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

3

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

2

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.

3

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

2

Mix spinach, cucumbers, and sesame oil

3

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

2

Pour as much Sweet Yuzu Vinaigrette as you want!

3

Enjoy!

2

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

3

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

2

Massage the cucumber with salt.

3

Pour Sweet Yuzu Vinaigrette all over.

2

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

3

Pour Umami Dashi Soy Sauce all over the roasted vegetables.

2

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.

3

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.

2

Cut the potatoes to slide in a slice of butter.

3

Pour Sweet Yuzu Vinaigrette all over!

2

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

2

Add the ground meat and squeeze Zesty Sansho Peppercorn Miso.

3

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

2

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

3

Optional: Sprinkle sesame seeds and bonito flakes.