Homemade Stinging Nettle Pasta with Fava Beans.

Unagi Kamameshi - Eel steamed with rice and bamboo with a light soy broth in a cast iron pot.

Nasu Dengaku. Japanese grilled eggplant with sweet miso sesame sauce. The sauce is great on grilled tofu too.

Chinese greens (Choi Sum) with Japanese ground sesame sauce (Goma-Ae)

FIRE! FIRE! Fun with flambé. This one is a Pineapple Rhubarb Flambé

Tacos Al Pastor for Cinco de Mayo! Pork marinated in dried chiles and pineapple, roasted and served with salsa verde.

Strawberry Rhubarb Crostata with Lavender Crust

Hamachi wrapped in ramp kimchi. The cold creamy texture of the hamachi makes a perfect foil for the intensely briny and spicy kimchi.

Salt Cured Tai (Japanese Snapper). Delicious drizzled with olive oil, on salads or on rice covered in green tea.

Ramp Kimchi and Ramp Confit. 2 perfect ways to preserve this shot-seasoned spring gem.

Ohmi Wagyu Beef. beer fed + sake bathed + massaged cows = the best steak in the world.

Tuna Poke... Sashimi, Island style

Chilled cucumber with sesame miso sauce over rice (Hiyashijiru). A local breakfast in Miyazaki, Japan.

Maple banana frozen yogurt.

Banana Peel Steamed Pork and Rice.

Orecchiette with ramps and fiddleheads picked fresh from a local park.

Foraging for Spring. Ramps, and fiddleheads, and nettles... oh my!

White Chocolate Matcha Mint Buttercream... and a coconut cupcake to put it on.

Kasha Corn Fritters with fresh curry leaves. Vegan and gluten-free.

Tuna steak with lemon and olive oil on a bed of roast spring veggies.

Spices for south east asian beef noodle soup.

Chinese Roast Pork. Slow roasted, tender and moist with crispy crackling skin.

Vegetarian Gyoza (potstickers). A great gateway food for non-veggies. Made with quinoa, these are cheaper, healthier, and greener than their porky siblings, without sacrificing any of the flavor.

Sunchoke and Hamachi Carpaccio with Yuzu and Cherrywood Smoked Salt.

Sunchokes with a warm butter lemon dressing.

Sweet roast beets with crisp juicy apple topped with some mizuna, cress and miner lettuce dressed in a mellow garlic lemonette. All topped with some salty bleu goat cheese and some crunchy candied walnuts.

Guinea Hen Olive and Lemon Tagine. Slow cooked in the oven with a bit of honey, it makes its own sauce.

Meyer Lemon Icebox Cake. A 3 ingredient no-bake cake that tastes as good as it is simple to make.

Lemon Icebox Cake. Icebox cake is a classic desert promoted by the National Biscuit Company (aka Nabisco) back in the 30's to sell waffer cookies.

Grilled Sea Bass Donburi. A quick tasty rice bowl.

Creamed Corn and Sharp Cheddar Souffle. A fluffy pot of goodness that goes nicely with a salad.

Meyer Lemon Curd. Tart, sweet and creamy, this is great on toast or used in a desert. This recipe also cuts out the most laborious steps.

Pain Perdu. Somewhere between “French” toast and bread pudding and with a caramelized buttery exterior and a custardy interior it makes for a sinful Sunday morning brunch.

Shiso wrapped bass dumplings in dashi. Simple dumplings in a simple broth.

Vodka preserved ginger & ginger infused vodka. Makes your ginger last forever and a killer martini.

Meyer lemon icebox cake ice cream

Warm Winter Salad with Roasted Squash and Root Vegetables.

Steamed and Salt Cured Uni

Pickled Plum & Ika Salad (Ume Ika Somen)

Cherry Coke Braised “Ham”

Strawberry buttermilk "cheese cake" ice cream

Tofu with crab sauce (Kani ankake doufu)

Crab and bamboo rice (Kani takikomi gohan)

Kabocha and Browned Butter Pasta

Corned beef in stout with mustard chutney

Cherry vanilla clafoutis

Red miso soup

Cider braised veal chop