All Recipes
Soy Sauce Butter Caramel Ice Cream
Soy sauce amino acids × butter milkfat × caramel sugar = triple Maillard reaction. No ice cream maker needed.
Kombu Water Lemonade
Kombu glutamate mellows lemon acidity and adds depth. Cold-brewed kombu umami as a secret ingredient in a new-genre lemonade.
Miso Hot Chocolate
Miso salinity extracts 200% of chocolate sweetness (contrast effect). A technique used by NYC's top chocolatiers.
Black Sesame Latte
Sesame lignans synergize calcium absorption from milk. Nutty and creamy coexist in this caffeine-free latte.
Shiso Mojito (Non-Alcoholic)
Japanese mojito with shiso instead of mint. Perillaldehyde (shiso's aroma compound) harmonizes with lime limonene at molecular level.
Hojicha Espresso Tonic
Espresso tonic with hojicha instead of coffee. Hojicha pyrazines sync with tonic quinine bitterness. Sophisticated adult drink.
Amazake Turmeric Latte
Koji vitamin B complex × turmeric curcumin = ultimate anti-inflammatory drink. Naturally sweet, no added sugar.
Shio-Kombu Cream Cheese Bruschetta
Shio-kombu glutamate × cream cheese casein × olive oil lipids. The best appetizer you can make in 3 seconds.
Edamame Wasabi Hummus
Edamame replaces chickpeas, sesame paste replaces tahini. Wasabi's allyl isothiocyanate tightens the flavor profile.
Miso Nut Granola Bar
Miso amino acids bond with nut fatty acids, transforming into deep umami when heated. Irresistible sweet-salty energy bar.
Curry Popcorn with Nori Butter
Curry curcumin × nori iodine × butter diacetyl. The highest "snack addictiveness score" combination AI has found.
Avocado Soy Sauce Yukhoe Style
Avocado's fatty acid profile closely resembles tuna (AI analysis). With soy sauce, sesame oil, egg yolk = yukhoe itself. Fully plant-based satisfaction.