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235 recipes found.

A deeply flavored vegan ramen made with a rich vegetable broth, red miso tare sauce, and grilled king oyster mushroom chashu.

A vegan dongchimi made clean and refreshing with kelp water and an aromatic vegetable pack, without starch paste or fish sauce.

Japanese-style chicken skewers grilled over an open flame, basted with a sweet and savory special tare sauce

Ochazuke made by pouring a clean dashi broth, gently steeped with kelp and katsuobushi, over rice topped with fresh salmon, shiso, and sesame seeds.

A summer shabu-shabu where yellow bird clams are briefly blanched for 15–20 seconds in a kelp, soup soy sauce, and doenjang broth, then served with vegetables and prepared sauces.

A savory braised dish of golden-browned chicken thighs and umami-rich dried pollock, kelp, radish, and chestnuts simmered in a soy sauce seasoning.

A luxurious one-bowl meal combining salmon sashimi, aged with kombu for umami, and fragrant garlic-ginger rice.

A super simple traditional side dish made by cutting dried kelp into bite-sized pieces, frying them until crispy, and sprinkling with sugar while still hot.

A plant-based mushroom jelly set with agar powder, capturing the savory depth of five mushrooms and kelp stock.

A tangy and sweet winter kimchi featuring crisp napa cabbage and fresh horseradish to balance the fishy aroma of water kelp.

A refreshing doenjang soup made by pounding shepherd's purse with doenjang and minced garlic to enhance flavor, then simmered with clams and dried anchovy-kombu broth.

A savory doenjang soup made with the deep aroma of winter shepherd's purse and a refreshing broth from oysters or clams