What I made.

Some of my culinary adventures.

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Miso Ramen. Recipe adapted from Serious Eats.

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

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

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

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

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

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

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Kanpachi and Suzuki Nigiri with Sumiso.

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Peking Duck

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

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

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Char Siu Bao, Egg Drop Soup

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Caprese, Dehydrated Tomatoes, Mozzarella, Basil Oil, Balsamic

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

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

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Baby Carrots, Chipotle Cashew Butter, Candied Jalapeno.

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