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

Rinse 1 cup of brown rice thoroughly and cook.

3

Boil the edamame and lotus root for 2 minutes, or until fully cooked. Set aside.

4

Toss the brussels sprouts and sweet potato with salt, pepper, and olive oil. Bake the brussels sprouts for 15–20 minutes, and bake the sweet potatoes for 25–30 minutes, until soft.

5

Pan-fry chicken over medium-low heat until golden brown on both sides then bake for 5min at 400°F to fully cook.

6

Boil eggs for 6½ minutes. Transfer the eggs to the ice bath for 2 minutes, then peel, quarter, and season with flaky salt and pepper.

7

Whisk together 2½ tbsp Cabi Miso Glaze, 2 tbsp Cabi Umami Dashi Soy, 1 tbsp rice vinegar, 1½ tsp sesame oil and ½ tsp Dijon mustard.

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

Massage the cucumber with salt.

3

Pour Sweet Yuzu Vinaigrette all over.

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.