Recipes

Sea Bass Ceviche with Aji Amarillo
Sea Bass Ceviche with Aji Amarillo
Origin Inspiration: Peru meets Japan Flavor Profile: Citrusy, floral heat, clean oceanic sweetness Ingredients (Serves 4) For the Ceviche ½ lb sushi-grade white fish (sea bass, snapper, halibut), diced into ½-inch cubes 1 Tbsp Ginger, freshly grated 1 Tbsp Avocado Oil 1 teaspoon Seaweed salt 2 tablespoon Maison Umai Aji Amarillo Nikkei sauce ¼ red onion, thinly sliced and soaked in ice water 1 small serrano or jalapeño, thinly sliced (optional for extra heat) Picked Cilantro Instructions 1. Prep the Fish Ensure fish is very cold. Cut into clean, even... Read more...
Charred Broccolini with Tahini, Lemon & BBQ Chili Crunch
Charred Broccolini with Tahini, Lemon & BBQ Chili Crunch
Origin Inspiration: Middle Eastern mezze meets Korean bar snack Flavor Profile: Smoky, nutty, bright, crunchy Ingredients (Serves 2–4 as a side or starter) For the Broccolini 1 large bunch broccolini (or tender-stem broccoli) 2 tablespoons olive oil Salt to taste For the Tahini Sauce ¼ cup tahini 2 tablespoons lemon juice 1 small garlic clove, grated 2–3 tablespoons cold water (to loosen) Salt to taste To Finish 1–2 tablespoons Maison Umai BBQ Chili Crunch Zest of ½ lemon Optional: Toasted sesame seeds, fresh mint, or microgreens Instructions 1. Char the... Read more...
Crispy Gochugaru Butter Rice with Wild Mushrooms & Soft Egg
Crispy Gochugaru Butter Rice with Wild Mushrooms & Soft Egg
Origin Inspiration: Korean nurungji meets Japanese donburi Flavor Profile: Smoky, buttery, crisp, savory Mood: Cozy but bold—weekday comfort with restaurant-level payoff Ingredients (Serves 2) For the Crispy Rice 2 cups day-old jasmine or short-grain white rice (cold and firm) 2 tablespoons neutral oil (avocado or grapeseed) 2 tablespoons Maison Umai Gochugaru Butter 1 teaspoon soy sauce ½ teaspoon rice vinegar For the Mushrooms 1 cup wild mushrooms (shiitake, maitake, enoki, or a mix), cleaned and torn 1 tablespoon neutral oil 1 teaspoon soy sauce Pinch of salt For the Egg... Read more...