I trained in Tokyo for eight years, mastering the discipline of washoku—traditional Japanese cuisine. But I got restless. So I cooked my way through Southeast Asia, spent a year in Mexico City, and fell hard for the food of Peru. Now I see connections between cuisines that others miss: the umami in dashi and fish sauce, the heat in shishito and Szechuan peppercorns, the way Japanese technique can unlock flavors from any tradition. I'm always fermenting something.
Recipes
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Smoked Tea & Red Miso Cured Duck Breast Bowl with Toasted Pearl Barley & Charred Fig Ponzu
Quick-curing duck breast in a punchy mix of smoky Lapsang Souchong tea and dark red miso draws out surface moisture and infuses deep, woodsy umami in just 15 minutes. Rendered to shatteringly crisp skin and paired with dashi-simmered pearl barley and charred fig-yuzu ponzu, this bowl hits every tastebud with Japanese precision and smoky, vibrant fruit.
Aji Panca & Yuzu Kosho Cured Swordfish Bowl with Coconut-Dashi Rice
Swordfish is the steak of the ocean, but its lean texture can turn dry if overcooked. Quick-curing it in shio koji, yuzu kosho, and Peruvian aji panca locks in moisture while creating a deep, caramelized crust when hard-seared, served over fragrant coconut-dashi rice.
Pan-Seared Duck Leg Carnitas Bowl with Black Garlic-Tamarind Glaze & Charred Tomatillo-Yuzu Kosho Relish
Melt-in-your-mouth duck leg carnitas are shredded and pan-seared in rendered fat until ultra-crispy, served over jasmine rice with a dark, sticky black garlic-tamarind glaze and a smoky, fermented citrus-tomatillo relish.
Guajillo-Miso Cured Hard-Seared Tofu Bowl with Charred Peach Salsa
Extra-firm tofu gets cured in a rich paste of dark red miso and fruity guajillo chile to draw out excess moisture and deeply season its core, then hard-seared for a caramelized crust. Served over warm sesame-dashi rice and topped with a bright, smoky summer peach salsa.
Crispy Shio Koji Pork Belly Bowl with Charred Pineapple-Gochujang Glaze
Pork belly gets the ultimate tenderizing treatment with a quick shio koji cure before being seared to crispy perfection. Glazed in a smoky, sweet-spicy charred pineapple and gochujang sauce and served over sesame jasmine rice, this bowl balances deep umami with electric tropical acidity.
Shio Koji-Cured Wild Salmon Bowl with Charred Mango Pebre & Coconut-Dashi Rice
Wild-caught salmon gets a fast shio koji cure, rendering the flesh silky and deeply umami-rich before a hard sear. Paired with aromatic coconut-dashi jasmine rice and a bright Chilean-Japanese charred mango pebre salsa, this bowl balances sweet, salty, smoke, and acid in every bite.
Stories
View allSmoked Tea and Red Miso Cured Duck Breast Bowl
Discover how a quick 15-minute cure using Lapsang Souchong and dark red miso transforms duck breast into an umami bomb.
August 26, 2026
Aji Panca and Yuzu Kosho Cured Swordfish Bowl
Discover how Peruvian aji panca and Japanese yuzu kosho transform the steak of the ocean into an umami bomb.
August 24, 2026
Pan-Seared Duck Leg Carnitas Bowl with Black Garlic-Tamarind Glaze & Charred Tomatillo-Yuzu Kosho Relish
Melt-in-your-mouth duck carnitas meet a sticky black garlic-tamarind glaze and smoky yuzu kosho relish in this ultimate fusion bowl.
August 22, 2026
Guajillo-Miso Cured Hard-Seared Tofu Bowl with Charred Peach Salsa
Discover how dark red miso and fruity guajillo chiles transform humble tofu into a deeply savory, caramelized masterpiece served with smoky peach salsa.
August 20, 2026