Recipes
Embrace the season of spring with this flavourful asparagus dish using our ABO Miso Soup.
This easy and simple recipe is great made in batches as a meal prep, and is perfect for toppings, fillings, sandwiches or as a side dish.
This is an umami party that can hold up to 3 days in the fridge.
With hopes to inspire the collective in helping alleviate the pandemic of food waste, we present this recipe utilizing the asparagus stalk we usually discard during food preparation.
While the branchier parts of the stalks are saved for making stock, the softer parts are used in this recipe to create another easy and flavorful meal.
This recipe is super convenient and only takes 15 mins to make, very delicious and packed with umami goodness from our ABO Miso Soup.
This is best enjoyed with some toast, or croutons, if you have it.
May we all collectively participate in this wonderful and powerful movement for health, nutrition and healing our planet.
This simple and easy broccoli salad will elevate a work day lunch or picnic any time.
It is perfect as a side dish and may be added to sandwiches.
This is a great recipe for gatherings both indoors and outdoors, that can be easily prepared ahead of time.
This salad is best up to 4 hours in room temperature, and can last up to 3 days in the fridge.
This recipe takes the gyoza game to another with a crispy skirt.
A thin, crispy, lace-like skirt that not only looks beautiful, it has an amazing texture with every bite.
Get ready to delight with this Edamame Mochi recipe featuring our OKAZU Sanshō Pepper.
Each bite offers an interesting outer crispy layer, and chewy inner texture with flavor bursts of edamame.
This is a savory sensation you won’t want to miss.
This is our interesting and simplified twist to the classic delicate Japanese steamed savory custard using our ABO Miso Soup for the stock.
Smooth and silky umami custard that will truly delight your taste buds and envelop you in a warm embrace.
This recipe is vegetarian adaptable, depending on your preference, by simply changing the ingredients you add to the custard.
We applied the 1:3 egg and stock ratio.