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Homemade acorn jelly made by mixing roasted perilla seed powder into acorn flour, resulting in a chewy and richly aromatic texture.

A savory, sweet, and slightly salty stew made with whole enoki mushrooms that delivers a chewy texture and deep flavor—without any meat.

A crisp winter delicacy where water kelp is seasoned with a touch of wasabi to neutralize its fishy aroma, creating a tangy-sweet broth that coats the ingredients perfectly.

A versatile aged soy sauce that slowly extracts rich umami flavor by simply soaking dried kombu and dried shiitake mushrooms in pure soy sauce without boiling.

Crispy fried marinated chicken tossed in a sweet and spicy special sauce

A refreshing summer side dish made by salting and sweetening green noppeo with sea salt and malt syrup, then marinating in a savory blend of doenjang and gochujang for rich umami flavor.

A refreshing summer tonic soup made by simmering freshwater snails cleaned in spring water and blanched until clean, combined with soybean paste and crushed mugwort for a rich, savory flavor.

A tender perilla stem stew made by massaging the stems by hand and blanching them in sugar water to completely eliminate their tough texture.

A refreshing summer side dish made by lightly mixing perilla sprouts and anchovy sauce with tomatoes that have been heated in the microwave for 1 minute.

A chewy, crisp cuttlefish stir-fry made by steaming cuttlefish without boiling, preventing excess moisture, and incorporating pickled cucumber for a refreshing crunch.

A refreshing summer side dish featuring crisp steamed soybean sprouts, cool cucumber, and chewy dried fish flakes tossed in a zesty lemon-ginger sauce that awakens the appetite.

A nourishing winter rice cake soup with rich sea aroma from sea lettuce and fresh mussels, enhanced with the nutty flavor of sesame oil for deep, satisfying taste.