Ingredients

• 4 boneless chicken thighs (skin-on)
• 3 tbsp tamari (gluten-free soy sauce)
• 2 tbsp raw honey
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp butter (for cooking)
• 2 cups steamed white rice; 3 scallions, sliced; sesame seeds

Instructions

1. Whisk tamari, honey, rice vinegar, garlic, and ginger in a bowl. Pat chicken dry and season lightly with salt.
2. Melt butter in a heavy skillet over medium-high. Add chicken skin-side down; cook 6–7 minutes until skin is deeply golden. Flip and cook 5 minutes more.
3. Pour glaze over chicken. Cook 3–4 minutes, spooning glaze continuously, until sauce thickens and coats the chicken like lacquer. Internal temp should reach 165°F (74°C).
4. Slice and serve over steamed rice. Spoon remaining glaze over the top. Finish with scallions and sesame seeds.

Ingredients

• 4 salmon fillets (6 oz each), skin-on
• 3 tbsp white (shiro) miso paste
• 2 tbsp raw honey
• 1 tbsp sake or dry sherry
• 1 tbsp tamari
• 1 tsp sesame oil (toasted, not a seed oil)
• Sliced scallions and pickled ginger, to serve

Instructions

1. Whisk miso, honey, sake, tamari, and toasted sesame oil into a smooth paste. Coat salmon fillets evenly. Cover and refrigerate at least 30 minutes (overnight is best).
2. Preheat broiler to high. Line a baking sheet with foil. Wipe excess marinade from fish (prevents burning). Broil skin-side down 8–10 minutes until glaze is caramelized and bubbling and fish is flaky.
3. Serve over steamed rice or stir-fried bok choy. Garnish with scallions and pickled ginger.

Ingredients

• 2 large heads broccoli, cut into florets
• 3 tbsp toasted sesame oil
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 garlic cloves, minced
• 2 tbsp toasted sesame seeds
• Pinch of chili flakes (optional)

Instructions

1. Preheat oven to 450°F (230°C). Toss broccoli florets with toasted sesame oil and arrange in a single layer on a large baking sheet. Do not crowd. Roast 18–20 minutes, flipping once, until edges are dark brown and crispy.
2. Meanwhile, whisk tamari, rice vinegar, honey, and garlic together. Drizzle over hot broccoli and toss to coat. Return to oven 3 minutes.
3. Transfer to a platter. Scatter toasted sesame seeds and chili flakes. Serve immediately as a side or over rice.

Ingredients

• 4 cups dashi stock (or light chicken broth)
• 3 tbsp white (shiro) or mixed miso paste
• 7 oz (200g) silken tofu, cubed
• 2 tbsp dried wakame seaweed
• 3 scallions, thinly sliced
• Optional: 4 shiitake mushrooms, sliced

Instructions

1. Soak wakame in cold water 5 minutes; drain. Heat dashi in a saucepan over medium until just simmering (never boil miso). Add mushrooms if using; simmer 3 minutes.
2. Place miso in a ladle or small bowl. Add a few tablespoons of hot dashi and whisk until smooth. Pour dissolved miso back into the pot. Stir gently.
3. Add tofu cubes and wakame. Warm gently 1 minute. Do not boil — this destroys miso's probiotic properties and flavor. Ladle into bowls, top with scallions, and serve immediately.

Ingredients

• Tangzhong: 3 tbsp bread flour + 1/2 cup whole milk, cooked to a paste
• 3 cups (360g) bread flour
• 2 1/4 tsp active dry yeast
• 3 tbsp sugar
• 1 tsp fine salt
• 1/2 cup warm whole milk
• 1 large egg
• 3 tbsp unsalted butter, softened

Instructions

1. Make tangzhong: whisk flour and milk in a small saucepan over medium heat, stirring constantly until it thickens to a paste (about 3 min, 150°F/65°C). Cool completely.
2. Dissolve yeast in warm milk with 1 tsp sugar; rest 8 min until foamy. Combine flour, remaining sugar, salt, egg, tangzhong, and yeast mixture. Knead 5 minutes, then knead in butter until dough is smooth and passes the windowpane test (about 10 min). Rise 1.5 hours until doubled.
3. Divide into 4 balls, flatten each, roll into cylinders, place seam-side down in a buttered loaf pan. Rise 45 min. Brush with egg wash. Bake at 350°F (175°C) for 30–35 min until golden. Cool 30 min before slicing.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3 tbsp raw honey
• 2 tsp ceremonial-grade matcha powder
• 1 packet (7g) unflavored gelatin
• 3 tbsp cold water (to bloom gelatin)
• Sweetened red bean paste (anko), to serve

Instructions

1. Bloom gelatin in cold water 5 minutes. Whisk matcha with 3 tbsp of the milk until a smooth paste forms with no lumps.
2. Heat cream, remaining milk, and honey in a saucepan over medium until steaming (not boiling). Whisk in matcha paste until fully incorporated. Remove from heat; stir in bloomed gelatin until dissolved.
3. Strain through a fine-mesh sieve. Pour into 6 ramekins or glasses. Refrigerate at least 4 hours until fully set. Serve topped with a small spoonful of sweetened red bean paste.