Bring a damn delicious and 100% vegan party to your pantry!
Flex these Japanese Yuzu Misoyaki, Korean Spicy Bulgogi, Chinese Mala Salad, + Filipino Sisig starters with everything from tofu to eggplant to the plant-based protein of your choice!
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Traditionally prepared sisig is an umami-led a bar snack (or pulutan) and street food in the Philippines. This dish has spicy, savory, and sour flavors due to a bit of chili and tart calamansi.
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Yuzu gives this classic Japanese glaze a bright, zippy twist. Slather it on everything from eggplant to tofu skewers and you’ve got tangy, umami magic.
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Literally meaning “fire meat” in hangul, bulgogi is traditionally cooked over an open flame — sometimes grilled at the center of a KBBQ spread or atop a lil’ electric at-home grill. Serve with white rice and all the banchan, and you’ve got a family fave.
Equal parts refreshing, savory, and spicy, this dish gets its fiery kick from Sichuan peppercorn. Make it with smashed cucumbers + your protein of choice, and you’re in for a tingly, numbing, refreshingly crisp meal.
Eggplant
Tofu
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flavors brought to you by
Maiko Kyogoku, owner of Bessou, NYC.png%3Fv%3D0&c_options=w_400)
flavors brought to you by
Chef Deuki Hong of The Sunday Family, SF
flavors brought to you by
Nicole Ponseca of Jeepney, NYC
flavors brought to you by
Amelie Kang, owner of MáLà Project, NYC
Hard-to-get ingredients, but we got them. No substitutes, no swaps, just proud, loud Asian flaboors without cultural compromise.
We go the distance so you don't have to - sampling from 15+ suppliers for a single ingredient and importing high-quality ingredients directly from Asia that aren't being brought in by any other food brands.
Let's play with fire!
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