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Ingredients(2 serving) Boiled chickpeas 300 g Olive oil (For Finishing) 1 tbsp Curry dashi stock 1 tbsp [A] Olive Oil 1 1/2 tbsp White sesame paste 1 1/2 tbsp Lemon Juice 1 tbsp Salt 1/2 tsp How to Make 1 Separate the chickpeas from the cooking liquid. 2 Put the chickpeas from step 1 into a food processor and whip until they form a paste. Add [A] and blend, then add the broth from step 1 and whip further until smooth. 3 Serve on a plate, drizzle with olive oil and curry stock. Add to cart This is a spiced variation of hummus, the Middle Eastern dip, ideal for use as a snack or dip.

Ingredients(2 serving) Pork 250 g Potato 300 g Pepper A pinch Vegetable oil 1 tbsp Curry dashi stock 1 tsp Soy sauce 1 tbsp Green onion As you like How to Make 1 Brown the pork first, then add the potatoes and fry until evenly coated with oil. 2 Cover and steam over low heat for 2~3 minutes until meat and potatoes are cooked through. 3 Add the curry dashi and soy sauce and saute until well coated. 4 Add B to C and mix. Add to cart This Japanese-style curry-flavored stir-fry pairs wonderfully with rice and drinks, and is a favorite among everyone.

Ingredients(2 serving) Potato 1~2(200 g) Onion 1/4 piece Consommé Soup 150 mL Soy Milk 200 mL Red miso powder 1 tbsp Salt As needed Butter 10 g How to Make 1 Prepare the consommé soup in advance. 2 Cut the potatoes into quarter rounds, and mince onions. After heating the butter, fry the them together over medium heat. 3 After onions became transparent, add the soup and simmer for about 10 minutes. 4 Mash the potatoes, add soy milk and red miso powder, and heat. Adjust the taste with salt and enjoy. Add to cart Other Miso Powders A deeply flavorful soup where the saltiness and umami shine through. Perfect for a cold day. The key is to stop the heat just before boiling, as soy milk and red miso can separate or lose flavor if overheated.