Moromi miso - mustard baked blackfish with cherry tomatoes and thyme

Koda Farms Rice Congee, Moromi Shiro Miso, lemon and ginger

Grandma's Brisket with a jolt of Moromi Umami

Braised Beef Roast with Moromi Shiro Miso Red Wine, Prunes and Parsnip Puree

Shoyu - garlic grilled skirt steak with a salad of charred corn, shishito peppers and heirloom tomatoes.

Place all ingredients except oil into a food processor and blend until all ingredients are incorporated, approximately 30 seconds, then slowly drizzle in oil until it's gone.

Set aside. Dressing will keep for at least a week in the fridge.

Lemon, garlic and shoyu wings

Mix all ingredients together and marinate wings for at least an hour or up to 3 hours. Grill over medium heat until caramelized and cooked through turning every five minutes for about twenty minutes. Enjoy!

Start a fire or your gas grill and create a nice base of coals. Quickly grill ramps until lightly charred. Cool, chop finely and mix into burger meat along with miso and chili Moromi sauce. Form into two 8oz patties, season with coarse salt and pepper and cook to your liking. Serve as you would your favorite burger. Enjoy!

Put greens, figs and toasted pine nuts in a large bowl. Place the rest of the ingredients in a small jar with a lid, shake vigorously and pie over sals. Crack a bit more pepper and a good pinch of flaky salt over top, toss and share.

In a soup pot, gently cook celery, onions and ginger in the avocado oil, season with salt and cook until tender without color. Chop up roasted squash, skin and all and add with cooking liquid to sweated vegetables. Add more water just to cover. Bring to gentle simmer for 30 minutes. Then blend until smooth with Moromi miso, honey, Moromi fermented cayenne sauce and salt to taste.

Marinate your fish filets In 2 tsp Moromi Shoyu and lightly season with salt and leave at room temperature for 30 minutes or up to one hour.