Best Fried Rice Ever

Gyoza

Pork Tenderloin with Cranberries

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.

These Shoyu, Garlic, Ginger Salmon Skewers are delicate in flavor compared to barbecue, however, they certainly pack a flavor punch!

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!

This recipe for Shoyu, Ginger & Garlic Eggs feature Bob Florence’s artisanal shoyu brand, Moromi. They are so simple that the hardest part is boiling the eggs!

When I first started traveling to China years ago, I had dinner at the venerable Lou Wai Lou restaurant along the shore of West Lake in Hangzhou where they served a delicious, braised pork belly (dong po rou) cooked in a little clay pot.

When I was working in the electronics industry in China years ago, many of my suppliers were from Taiwan. At lunch time we’d take a walk across the massive industrial campus to the company’s in-house cafeteria and settle in for meetings over a meal.