Best Fried Rice Ever

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

Pork Tenderloin with Cranberries

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

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!

We had some grilled steak leftover from dinner last night so we thought - ramen but only had dried japanese wheat noodles - a thin udon type. This turned out so delicious that we’ll definitely make this again and again! We made two large bowls of noodle soup and had about a quart of broth leftover (yum!)

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.

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.