What I made.

Miso Ramen. Recipe adapted from Serious Eats.

Serrano Ham, Cantaloupe, Fig, Basil, Olive Oil.

Vegan Ramen with Sweet Potato, Maitake, Soy-Pickled Shiitake, and Scallion Oil. Recipe from Serious Eats.

Kanpachi, Ponzu, Sweet Peppers, Orange, Dragonfruit, Peanuts.

Pork Chops, Piri Piri Demi, Carrot Puree, Green Beans.

Confit Tuna, Avocado Puree, Pickled Fennel, Pearl Onions, Thai Pepper, Lemon Oil.

Suzuki, Shiro Shoyu, Olive Oil, Radishes, and Nori.

Kanpachi and Suzuki Nigiri with Sumiso.

Peking Duck

Kampachi, Toasted Almonds, Coconut Cream, Blood Orange Gel, Matcha, Shiro Shoyu, Cucumber.

Suzuki Crudo, Sanbaizu, Ponzu, Yuzu Oil, Garlic. Recipe from Uchi: The Cookbook.

Char Siu Bao, Egg Drop Soup

Caprese, Dehydrated Tomatoes, Mozzarella, Basil Oil, Balsamic

Grilled Hamachi Collar, Smoked Ponzu, Yuzu Salt, Yuzu.

Smoked Trout Toast with Pickled Onions, Tomatoes, Radishes, and Dill.

Baby Carrots, Chipotle Cashew Butter, Candied Jalapeno.

Goat Cheese and Potato Pierogis, Tamari Sour Cream, Crispy Shallots, Shiitakes. Recipe Adapted from Starchefs.