Recipes
Beet, Apple, Koji Sorbet
This recipe combines golden beets, apple, and rice koji into a reduced sorbet base.
Kinako Ice Cream
This recipe reduces a soy ice cream base and adds kinako to deepen its texture and flavor.
Toasted Barley Kombucha
This recipe uses toasted barley tea as the base for a kombucha-style fermentation.
Sour Plum Soda
This naturally fermented soda uses plums and a carrot bug starter for carbonation.
Malted Oat Milk
This recipe uses light Munich malt to make a smoother, less starchy oat milk.
Unripe Peach Cheong Soda
This recipe ferments unripe peach cheong with a carrot bug to make a naturally carbonated soda.
Red Cabbage, Apricot, Rye
A composed dish built around red cabbage, apricot puree, rye breadcrumbs, and hazelnuts.
Tofu Sheet Krupuk
This recipe tests tofu sheet as the base for a krupuk-style cracker.
Toasted Rye Tea
A simple toasted rye tea served hot or cold, with room to explore sweeter and more aromatic variations.