Bring a damn delicious and 100% vegan party to your pantry!
Flex these Japanese Yuzu Misoyaki, Korean Spicy Bulgogi, + Filipino Sisig starters with everything from tofu to eggplant to the plant-based protein of your choice!
Traditionally prepared sisig is an umami-led pork hash party: 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, the rich pork sear, and tart calamansi.
Yuzu gives this classic Japanese glaze a bright, zippy twist. Slather it on everything from salmon to chicken 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.
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
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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