All Recipes
Cacao Dashi Tri-Cultural Hot Pot
An innovative hot pot fusion dish combining Japanese dashi techniques, Korean pot culture, and Mexican cacao traditions. The deep flavors of cacao harmonize beautifully with fermented seasonings.
Arctic Ramen
An innovative cold ramen featuring transparent agar jelly broth and white thin noodles, representing the Arctic ice world with visual beauty and deep umami flavors.
Ultimate Healthy Natto Bowl
A nutritionally perfect healthy bowl combining traditional natto with miso and modern superfoods. Synergistic fermented foods support gut health while antioxidant vitamins and omega-3 fatty acids promote beauty and wellness.
Miso Butter Corn Carbonara
AI flavor analysis discovery: glutamate in miso × casein in cheese × corn sweetness creates a "5th umami". Italian meets Hokkaido.
Mackerel & Shiso Ethnic Cold Soup Rice
Miyazaki cold soup meets Thai Khao Khluk. AI-derived golden ratio of "fermented × herbs × cold". Ultimate summer meal.
Curry Dashi Yaki-Onigiri Chazuke
Curry spice aromatics and kombu glutamate are molecularly compatible. Toasted onigiri bridges the Japanese-Indian fusion.
Shio-Koji Lemon Chicken with Yogurt Sauce
Koji enzymes break down protein → incredible tenderness. Lemon citric acid accelerates the reaction. AI-optimized marination: 4 hours.
Mentaiko Cream Cheese Burnt Soy Sauce Udon
Mentaiko inosinate × cheese glutamate × burnt soy Maillard reaction. AI-designed addictive udon multiplying 3 umami sources.
Avocado Miso Gratin
Avocado fatty acids and miso amino acids are molecularly complementary. Heat transforms avocado into a creamy base - rich even without cheese.
Kimcheese Meat-Wrapped Onigiri
Asked AI for "most addictive onigiri" and got this. Fermented food × cheese × Maillard reaction triple combo.
Tofu Steak with Sansho Balsamic Sauce
Balsamic acidity and richness meets sansho numbing heat. Tofu's mildness becomes a canvas for the complex sauce. AI-designed plate.
Saba Miso Burger with Shiso Tartar
Designed so even fish-haters can enjoy it. Miso coating completely masks mackerel odor. Shiso tartar provides the finishing freshness.