The refreshing tartness pairs perfectly with win! Guanylic acid is a distinctive flavor compound of dried Shiitake mushrooms, and it also amps up the Umami taste of other ingredients, so it’s a wonderful addition to vegan dishes.If the moisture seems insufficient after a can of whole tomatoes, add in the water you soaked the Shiitake powder in little by little until the consistency is just right.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

A savory dish that comes together in a single pot (besides boiling pasta). As the eggplant roasts it breaks down to yield a creamy sauce that once mixed with the roasted feta and cherry tomatoes becomes incredibly savory and satisfying for a simple weeknight meal. Ive found that mini rigatoni make the best shape for this thick sauce to cling to.

pretty straightforward to prepare and tasty!

I managed to get a hold of some really good smoked salmon from Hokkaido, so I decided to make a simple marinade.None. Recipe by Setsubunhijiki

If you're like me and you absolutely loooove tomatoes, then this is the salad for you. I eat this when I get the munchies or just need a quick mid night snack lol. It's so simple to make and so quick and very refreshing.

Living on the coast we often eat fish cooked in different ways, grilled, fried, roasted... And if it is a white, firm fish I often just stick it in the oven with whatever ingredients I have at hand and let it cook itself. Yesterday I was in an Italian flavours frame of mind so made this for dinner and it was really delicious. So here's the recipe. Any white fish will do btw, and if you want to use frozen you can. Just thaw first on a couple of pieces of kitchen roll to absorb the excess liquid. Hope you like it 😊😊

Last night I made pot au feu for dinner, which is a very simple French dish in which you boil various beef cuts to tenderness with root veg like carrots and turnips, celery, onion, and some herbs.Kinda like a French style Corned Beef & Cabbage type meal...This is the dipping sauce I like to serve with it, and it also goes well with a beef or lamb roast.Leftovers go great on sandwiches or in potato salad. :)The recipe is easily doubled.

Octopus and celery salad is a popular combination for starters in Italian cuisine. I modified it into a pasta dish.The shape of spaccatelle is as if short pasta has been cut in half lengthwise. Also, it has unique springy texture, so it goes well with the sauce too. I actually really enjoyed making the dish with pasta spaccatelle.I cooked the pasta with authentic ingredients this time, but I will add capers or anchovies etc. next time. Recipe by Koube Iitariaya

This is the Alta Vida version of a standard Country Italian favorite: Chicken Cacciatore.

The sauce for this salmon dish is basically a modified beurre blanc, made in the pan after frying the salmon. Its slight tanginess pairs beautifully with the richness of the fish.

This dish I made in memory of my mother & grandmother. Both had made this meal many times, but there never was a recipe. It was always just made by knowing how to cook & what was needed to make it be delicious. Always served with quality Italian bread that is used to dunk in the sauce & eat with the onions & mushrooms.

If you enjoy the sweetness of dates you HAVE to try smashing them in a pan and frying them until they’re charred and beautifully crispy.They pair perfectly with some bitter leaves (which are in season right now!) and the tang and nuttiness of pecorino romano!Give it a try!