To serve slice scallops in half with a sharp knife, arrange on a plate. Top with carrot mixture, evenly distributing carrots and sauce. Drizzle with sesame oil, sprinkle with crunchy salt and garnish with cilantro leaves. Enjoy!

For many of us, a Sunday roast is a warm family tradition and a wonderful way to spend time together in the kitchen and around the dining table. A time to relax, slow down and reconnect after a busy week.

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.

Rice Koji is rice on which a special koji mold has been cultivated. Koji has been cultivated for centuries in the production of soy sauce, miso, amazake and sake. After growing our Koji on medium grain white rice, we carefully dehydrate and package it into 150g pouches.

Mix the rice koji, sea salt and water in a mason jar. Cover with a cloth or paper towel and set aside on counter to ferment for 1 week. Stirring daily. Store in the refrigerator for up to a year if it lasts that long.