Cabbage Salad w/ maple & pumpkin seeds

Kale Gomae w/ hazelnut almond

Ramen w/spicy pork, miso gravy, greens, pickled burdock

Rice Noodle w/almond hazelnut sauce, charred chili, greens

Ramen w/ rich chicken broth, sake chicken, soy egg

Ramen w/squash & miso broth, yuzu radish, sesame

Daily Noodle / Rice Bowl

33 acres of pacific

33 acres of heart

coconut water

Harvest cookie

Dickies Strawberry Ginger Beer

Mushroom Dashi  (the old #28)

Cold Ramen Noodle Salad #5

Cold Noodle Salad  #7

#2 Soba Salad

Trim off any coarse outer leaves from both cabbages. Quarter each head, remove core, and thinly slice the cabbage into fine ribbons. Aim for about 6 cups shredded green cabbage and 2 cups shredded red cabbage. Place in a large mixing bowl.

Prepare cabbages

Peel and julienne or shred the carrot and add to the bowl. If using the apple, core and thinly slice or julienne it and add immediately to the cabbage to preserve texture and avoid browning.

Add carrot and apple

Chop the parsley and scatter over the shredded vegetables. Toss lightly to combine so the ingredients are evenly distributed.

Herbs

Preheat a small nonstick skillet over medium heat. Add the pumpkin seeds and dry-toast, stirring frequently, until they become aromatic and begin to pop lightly, about 3–4 minutes.

Reduce heat to low. Add 1 tablespoon maple syrup and 1/2 teaspoon neutral oil to the pan. Stir constantly so the syrup coats the seeds evenly and caramelizes slightly, about 1–2 minutes; do not let it burn.

Spread the glazed seeds on a sheet of parchment or a lightly oiled plate to cool and harden. Sprinkle with 1/8 teaspoon coarse salt while still warm. Once cool, roughly chop if desired for easier eating.

In a small bowl or jar, combine 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk while streaming in 1/4 cup extra-virgin olive oil until the dressing emulsifies. Taste and adjust: add a pinch more salt, a little more maple or honey if you'd like it sweeter, or another 1/2 teaspoon vinegar if you prefer more tang.

Pour about three-quarters of the dressing over the shredded cabbage mixture. Toss thoroughly with tongs or salad servers so the dressing coats the vegetables evenly. Let the salad sit for 5–10 minutes to slightly wilt the cabbage and allow flavors to meld.

Taste and adjust seasoning: add remaining dressing as needed, or sprinkle another 1/4 teaspoon salt or pinch of pepper to balance flavors.

Just before serving, sprinkle the cooled maple pumpkin seeds over the salad to preserve their crunch. Toss lightly once to distribute. Serve immediately.

green cabbage

red cabbage

carrot, julienned or shredded

fresh parsley, chopped

apple, thinly sliced (optional for sweetness/texture)

raw hulled pumpkin seeds (pepitas)

pure maple syrup

neutral oil (canola, grapeseed, or avocado)

coarse salt

extra-virgin olive oil

apple cider vinegar

Dijon mustard

whole-grain mustard

lemon juice (fresh)

honey or additional maple (optional, for balance)

salt

freshly ground black pepper

Remove tough stems from the kale and stack leaves. Roll or chop into 1-inch wide ribbons, then roughly chop so you have about 8 cups packed.

Prepare kale

Bring a large pot of water to a rapid boil and add 1 tablespoon kosher salt. Add the chopped kale in batches if needed and blanch for 30–45 seconds, until bright green and slightly tender but still with some bite.

Blanch

Immediately transfer the blanched kale to a bowl of ice water to stop cooking (about 1 minute). Drain thoroughly, then press out excess water using a clean kitchen towel or by squeezing handfuls until mostly dry. Toss with 1 teaspoon toasted sesame oil to keep leaves glossy and prevent clumping.

Shock and dry

In a small dry skillet over medium heat, toast 3 tablespoons white sesame seeds, shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Transfer to a mortar and pestle or small spice grinder and grind to a coarse paste (some texture should remain).

Toast and grind sesame

To the ground sesame, add 1 1/2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 teaspoon neutral oil, and 1 teaspoon salt. Stir or whisk to combine. If the sauce is too thick, add up to 1 tablespoon water, a little at a time, to reach a creamy, coat-able consistency. Taste and adjust: add a pinch more sugar for sweetness or a drop more soy for saltiness.

Mix dressing

Toast 3 tablespoons hazelnuts and 3 tablespoons almonds in a dry skillet over medium heat until fragrant and lightly browned, 4–6 minutes, shaking frequently. If using hazelnuts with skins, rub them in a towel to remove loose skins after toasting.

Toast nuts

Coarsely chop the toasted hazelnuts and almonds on a cutting board or pulse briefly in a food processor (do not over-process; you want small chunks, not a paste). Transfer to a bowl and mix with 1 tablespoon toasted sesame seeds, 1 teaspoon light brown sugar, and 1/4 teaspoon fine sea salt. Taste and adjust—this mixture should be crunchy with a gentle sweet-salty balance to contrast the sesame sauce.

Chop and season

Place the drained, slightly-damp kale in a large mixing bowl. Add the gomae sauce in two additions, tossing well after each addition so leaves are evenly coated but not dripping. Use just enough sauce to coat the leaves (you may not need all the sauce depending on moisture).

Taste a leaf and adjust seasoning if necessary: a squeeze of lemon or a pinch more salt/soy can be added to balance flavors.

Transfer the dressed kale to a serving bowl or platter. Scatter the hazelnut-almond crunch over the top. Sprinkle the optional 1/2 teaspoon toasted sesame seeds and the lemon or yuzu zest over the dish for brightness. Serve immediately so the nuts remain crisp.

curly kale leaves, stems removed and chopped

kosher salt (for blanching)

ice water

toasted sesame oil

white sesame seeds

soy sauce (or tamari)

mirin

rice vinegar

granulated sugar

neutral oil (grapeseed or light olive)

water (to thin, if needed)

hazelnuts, toasted and skins rubbed off

blanched almonds (or whole almonds), toasted

toasted sesame seeds (white or a mix)

light brown sugar

fine sea salt

toasted sesame seeds

thin lemon zest or yuzu zest

Place julienned burdock root in a bowl with 1/4 tsp kosher salt, massage briefly and let sit 5 minutes to release some moisture. Rinse quickly and pat dry.

In a small saucepan or microwave-safe cup, combine rice vinegar, water, sugar and red pepper flakes. Warm just until sugar dissolves, about 30–45 seconds; cool slightly.

Toss burdock with the warm pickling liquid and toasted sesame oil. Transfer to a small jar or container, cover and chill at least 30 minutes. Keeps well refrigerated for 24–48 hours.

In a medium pot, heat neutral oil over medium. Add smashed garlic cloves and smashed ginger and sauté 1 minute until fragrant but not browned to infuse oil.

Pour in chicken or pork stock and add dashi granules if using. Bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes to let aromatics infuse.

In a small bowl, whisk white miso with 2–3 tablespoons of the warm broth until smooth to avoid lumps, then whisk that back into the pot. Add soy sauce and sake; taste and adjust seasoning, keeping soup slightly saltier than final because noodles/other components will dilute it.

If you want a slightly thicker, gravy-like body, whisk cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk slurry into simmering broth until it slightly thickens and coats the back of a spoon, about 1–2 minutes. Stir in butter for a glossy finish and keep warm on lowest heat.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering.

Add the white parts of the scallions, grated ginger and minced garlic. Sauté 30–45 seconds until aromatic.

Add ground pork, break up with a spatula and cook until browned with some crispy bits, about 6–8 minutes.

Stir in gochujang, soy sauce, mirin, sesame oil and brown sugar. Reduce heat to medium and cook 2–3 minutes, stirring, until sauce clings to the pork and some caramelization appears. Season with 1/2 tsp kosher salt and black pepper. Stir in toasted sesame seeds and remove from heat; keep warm.

Bring a separate pot of water to a rolling boil for blanching noodles and greens (you will use this for noodles later).

Heat a skillet or wok over medium-high heat, add 1 tsp sesame oil and then the greens. Stir-fry or sauté quickly until just wilted but still bright (spinach 30–45 seconds, baby bok choy 1–2 minutes depending on size).

Season with 1/2 tablespoon soy sauce and a pinch (1/4 tsp) salt. Remove from heat and keep warm.

If using soft-boiled eggs, bring a small pot of water to a boil, gently lower eggs and cook 6 minutes for slightly jammy yolks (adjust 6–7 minutes for desired doneness). Immediately transfer eggs to an ice bath for 5 minutes, peel and optionally marinate in a mixture of 2 tbsp soy sauce and 2 tbsp water for 15–30 minutes (ajitsuke style).

Bring the pot of boiling water (from greens step) to a vigorous boil. Cook ramen noodles according to package directions until just al dente (usually 2–4 minutes for fresh, 4–5 minutes for dried). Reserve 1/2 cup of the noodle cooking water, then quickly drain noodles.

Divide warm miso gravy among two large bowls (about 3 cups broth per bowl). If broth seems too thick, thin slightly with reserved noodle water to desired consistency.

Portion noodles into bowls on top of the broth. Arrange a generous scoop (about 1/2 cup each) of spicy pork on one side, place greens on another side, and add a small mound (2–3 tbsp) of pickled burdock for brightness.

Halve the soft-boiled eggs and place in bowls. Garnish with scallion greens, nori strips, a drizzle of chili oil if using, and sprinkle toasted sesame seeds.

ground pork (or finely diced pork shoulder)

vegetable oil

ginger, finely grated

garlic, minced

scallions, white parts thinly sliced

gochujang (Korean red pepper paste)

soy sauce

mirin (or dry sherry)

sesame oil

brown sugar (or honey)

kosher salt

chicken or pork stock (low-sodium)

white miso paste

dashi granules (optional, for extra umami)

sake

ginger, smashed

garlic, smashed

cornstarch

cold water (for slurry)

neutral oil (canola or vegetable)

butter (optional, for sheen)

burdock root (gobo), peeled and thinly julienned

water

sugar

red pepper flakes (optional)

baby bok choy or spinach

sesame oil (for cooking)

fresh or dried ramen noodles

soft-boiled eggs (ajitsuke-style optional)

scallions, thinly sliced (green parts)

nori sheets, cut into strips

chili oil (optional)

Place the dry rice noodles in a large bowl. Pour enough warm water (not boiling) to cover by 1 inch and let soak 8–12 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and give a quick rinse under cool water to stop cooking. Toss with 1 tsp neutral oil to prevent sticking and set aside.

Soak/prep rice noodles

In a medium bowl or blender combine 1 cup almond butter, 1 tbs hazelnut butter (or 1 tbs ground toasted hazelnut paste), 3 tbs light soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs honey or maple syrup, 1 tbs lime juice, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp chili garlic sauce (if using). Begin whisking and gradually add warm water up to 1 cup until the sauce reaches a smooth, pourable consistency (aim for slightly thicker than heavy cream). Taste and adjust: add up to 1/2 tsp more salt or 1/2 tbs more lime or soy for balance. Stir in 2 tbs crushed toasted hazelnuts or slivered almonds for texture.

Make the sauce

If the sauce thickens while you finish other steps, whisk in small splashes of warm water or broth to loosen to a saucy consistency for tossing with noodles (about 2–4 tbs).

Keep warm/loosen

Heat a heavy skillet or cast‑iron pan over high heat until smoking hot. Add 2 tsp neutral oil and swirl. Add the whole red chilies and press them into the pan; let them blister and char on one side (about 1–2 minutes) then flip to char the other side until blackened in spots but not completely burnt (another 1–2 minutes). Remove to a cutting board and roughly chop into 1/4–1/2" pieces, discarding stems and seeds if you want less heat. Reserve any pan fond.

Char the chilies

Reduce heat to medium. In the same pan add a teaspoon more oil if needed, add the thinly sliced garlic and the white parts of the scallions and sauté 30–45 seconds until fragrant but not browned. Splash 1 tsp rice vinegar to deglaze and pick up any charred flavor from the pan. Add the chopped charred chilies and toss 15–20 seconds. Turn off heat and set aside; this will be stirred into the finished dish as the spicy aromatic component.

Quick aromatic fry

Bring 2 cups broth and 1 cup water (or just a pot of salted water) to a boil in a medium saucepan. Add the trimmed baby bok choy (or gai lan) and blanch 1–2 minutes until bright green and just tender. Add the baby spinach or mixed greens and blanch 20–30 seconds until wilted. Drain and immediately plunge into an ice bath to stop cooking, or transfer to a colander and pat dry. If you prefer, instead sauté the greens in a skillet over medium heat with 1 tsp oil, 1/4 tsp salt and 1 tbsp broth until just wilted (2–3 minutes).

Blanch or sauté greens

Thinly slice the green parts of the scallions and roughly chop cilantro and mint. Reserve toasted sesame seeds and toasted almonds for garnish.

Prep herbs

Return the drained noodles to a large mixing bowl or the empty hot skillet (off heat). Pour 3/4 of the almond‑hazelnut sauce over the noodles and gently toss to coat, adding additional warm water or broth 1–2 tbs at a time if the noodles need loosening. The goal is evenly coated noodles with a glossy finish. Add optional protein now (shredded roasted chicken, warmed shrimp or soft tofu) and fold gently to combine.

Toss noodles with sauce

Fold the blanched/wilted greens into the sauced noodles so they heat through and are evenly distributed. Spoon the charred chili and garlic mixture (from the skillet) over the top and gently fold so you still have visible charred chili pieces.

Combine greens & aromatics

Divide noodles among 3–4 bowls. Spoon remaining almond‑hazelnut sauce as needed on top. Scatter sliced scallion greens, cilantro, mint (if using), toasted hazelnuts/almonds, and sesame seeds over each bowl. Serve with lime wedges alongside for brightening. Taste and add extra soy or lime to adjust seasoning at the table.

Plate & garnish

For extra heat, drizzle additional chili oil or chopped fresh chilies. Leftover sauce keeps refrigerated up to 5 days; warm slightly before tossing with noodles.

Serving suggestion

dry rice noodles (flat, 1/4–1/2" wide)

vegetable or chicken broth

water (for soaking/adjusting sauce)

almond butter (unsweetened, smooth)

hazelnut butter (or ground toasted hazelnuts blended into a paste)

light soy sauce (or tamari)

honey or maple syrup

fresh lime juice

ginger (fresh, grated)

garlic (minced)

chili garlic sauce (optional, for heat in sauce)

crushed toasted hazelnuts or slivered almonds (for texture)

warm water (to thin sauce)

fresh long red chilies (such as Fresno or red Thai)

neutral oil (vegetable or grapeseed)

scallions (white and green parts separated; thinly sliced)

garlic (thinly sliced)

rice vinegar (for charring splash)

baby bok choy or Chinese broccoli (gai lan), trimmed and halved if large

baby spinach or mixed Asian greens

fresh cilantro leaves

fresh mint (optional)

lime wedges (to serve)

neutral oil (for tossing noodles)

toasted sliced almonds (optional)

soft tofu, shredded roasted chicken, or shrimp (optional)

Preheat the oven to 200°C. Place the halved onion (cut side down), smashed ginger, and garlic on a sheet pan and roast 20–25 minutes until lightly caramelized to deepen flavor. This step is optional but recommended for a richer broth.

Roast aromatics (optional)

In a large stockpot, heat 1 tbs vegetable oil over medium-high heat. If you didn't roast aromatics, add halved onion, smashed ginger, and garlic and sauté until lightly browned, about 6–8 minutes.

Add the whole chicken (or chicken pieces/carcass) to the pot and briefly brown on all sides, 4–6 minutes, to develop color. If using a whole chicken, you can remove skin after searing for a clearer broth but leaving it adds richness.

Pour in 4 liters cold water so the chicken is fully submerged. Bring to a gentle simmer over medium-high heat. As it heats, skim any foam or impurities from the surface with a ladle until the liquid is clear.

Once simmering, reduce heat to low. Add dried shiitake, kombu, scallion whites (or leeks), roasted or sautéed onion, ginger, garlic, 2 tbs mirin, 2 tbs sake and 2 tsp salt. Keep at a very low simmer (not a rolling boil) for 2–3 hours. Occasionally skim fat and foam for a cleaner broth.

After simmering, remove chicken. Strain the broth through a fine-mesh sieve lined with cheesecloth into another pot or bowl to remove solids. Taste and adjust seasoning with additional salt, up to 1 tsp more if needed. If you want a glossier, richer broth, refrigerate and skim concentrated fat from the surface then whisk back a portion when reheating.

If you plan to use the poached chicken meat for the sake chicken section, reserve the cooked thighs or breast from the strained chicken and cool slightly before shredding or slicing. Otherwise proceed to make sake chicken separately.

If using raw thighs rather than the poached pieces reserved from the broth: pat chicken thighs dry and season lightly with salt.

Whisk together 60 ml sake, 30 ml soy sauce, 15 ml mirin, 1 tsp sugar, minced garlic and minced ginger in a bowl to make a marinade/poaching liquid. Place the thighs in a shallow dish or resealable bag and marinate 15–30 minutes (or proceed immediately to cooking).

For best texture, sear the thighs first: heat 1 tsp neutral oil in a skillet over medium-high heat. Sear skin-side down 3–4 minutes until golden and crisp, then flip 1 minute. Reduce heat to medium-low and pour in the marinade mixture. Cover and simmer gently until internal temperature reaches 74°C (165°F), about 8–12 minutes depending on thickness.

Remove thighs and let rest 5 minutes. Slice into 1 cm thick pieces or shred, keeping some skin intact for richness. Reserve the cooking liquid; reduce it over medium heat until slightly thickened to use as a glaze for the sliced chicken if desired.

Bring a medium pot of water to a rolling boil. Gently lower 4 large eggs into the water and boil exactly 6 minutes for runny custard centers (6:30 for slightly less runny). Meanwhile have an ice bath ready.

When time is up, transfer eggs to the ice bath for at least 5 minutes to stop cooking. Once cool, gently crack shells and peel carefully.

Whisk together 80 ml soy sauce, 60 ml mirin, 60 ml water and 1 tbs sugar until sugar dissolves. Place peeled eggs in a zip-top bag or a small container and pour marinade over so eggs are mostly submerged. Refrigerate and marinate at least 4 hours, ideally 8–12 hours, turning occasionally so color is even. For deeper color and flavor, marinate up to 24 hours.

When ready to serve, remove eggs from marinade, slice in half lengthwise and reserve marinade for other uses (it can flavor vegetables or tare).

Make the tare (seasoning base): in a small bowl combine 4 tbs soy sauce, 1 tbs mirin and 1 tsp sesame oil (optional). Adjust to taste; this will flavor each bowl. For a deeper tare you can reduce 2 tbs of the reserved sake-chicken cooking liquid or reduced broth into the mixture.

Bring the strained chicken broth to a rolling simmer and keep hot. If the broth was refrigerated, reheat gently and skim any excess fat if desired (reserve some for richness). Taste and adjust seasoning with a little soy or salt if needed.

Cook ramen noodles according to package instructions in a large pot of boiling water until just al dente (usually 2–4 minutes for fresh, longer for dried). Do not overcook. Reserve a little noodle cooking water if you want to loosen broth.

Warm bowls by pouring hot water into them and discarding before assembling. Spoon about 1–1.5 tbs tare into each bowl (adjust to preference).

Cabbage Salad W/ Maple & Pumpkin Seeds

Kale Gomae W/ Hazelnut Almond

Ramen W/spicy Pork, Miso Gravy, Greens, Pickled Burdock

Rice Noodle W/almond Hazelnut Sauce, Charred Chili, Greens

Ramen W/ Rich Chicken Broth, Sake Chicken, Soy Egg

Ramen W/squash & Miso Broth, Yuzu Radish, Sesame

Daily Noodle / Rice Bowl

33 Acres Of Pacific

33 Acres Of Heart

Coconut Water

#53

Harvest Cookie

Dickies Strawberry Ginger Beer

#19

Mushroom Dashi (the Old #28)

Cold Ramen Noodle Salad #5

#23

#31

#17

#41

Cold Noodle Salad #7

#2 Soba Salad