Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
6 recipes· photographs on this page are AI-generated images of our own recipes
JapaneseKenchinjiru (Japanese Temple-Style Vegetable & Tofu Soup)
A hearty, vegan Japanese soup built from kombu + shiitake dashi, root vegetables, konnyaku and tofu. It’s an everyday one-bowl meal — warming, savory, and easily scaled.
55 min·mediumVegetarianVegan
JapaneseChicken Soboro Don (Japanese Minced Chicken Rice Bowl)
A classic Japanese donburi of seasoned ground chicken (soboro), soft scrambled egg, and blanched greens over steamed rice — a high-protein, easy bowl for training days.
40 min·easy
JapaneseVegan Agedashi Tofu (Kombu–Shiitake Dashi)
Silken tofu lightly coated and pan-fried until golden, then served in a warm kombu–shiitake dashi with grated daikon, ginger and scallion. A classic Japanese dish made fully plant‑based and gluten‑free using tamari.
55 min·mediumVeganGluten-free
JapaneseNasu Dengaku — Miso-Glazed Grilled Japanese Eggplant
Tender broiled (or grilled) eggplant topped with a sweet-savory rice-miso glaze. Fast to make and richly flavored — a classic plant-based Japanese side or main.
30 min·easyVeganGluten-free
- Japanese
Yakitori (Grilled Japanese Chicken Skewers) with Tare
Classic Japanese skewered chicken grilled over open flame or under a broiler and brushed with a sweet-savory tare glaze. Make it for a quick weeknight grill, party appetizer, or meal-prep protein.
40 min·easy
- Japanese
Nikujaga (Japanese Simmered Beef and Potatoes)
A homely, budget-friendly Japanese one-pot of thinly sliced beef, potatoes and onions simmered in a sweet-savory dashi-soy broth. Simple to make, stretches ingredients to feed four and tastes even better the next day.
55 min·easy