Celebrating 100 Years
What is Dashi?
FAQs about MSG

Recipes: A Journey to Asia


Appetizers

Bean Sprouts with Rice Vinegar 
Steamed Egg Terrine 

Entrees

"Dun-Dun" Noodle  Dun Dun Noodle
Braised Crab with Ginger and Scallion 
Braised tofu with Shrimp 
Chicken & eggs bowl 
Deep Fried Crispy Chicken 
Deep Fried Crispy Prawn 
Fish Fillet with Black Bean Sauce 
Flat Iron Steak  
Fried-tofu Boiled in Soy Sauce with Rice (Dubu jorim Bop) 
Halibut Fillet in Oyster Sauce 
Kakuni 
Nikujyaga (Pork and potato) 
Nishime (Chicken & daikon) 
Pan Broiled Beef with Rice (Bulgogi Bop) 
Poached Beef Hong Kong Style  Poached Beef Hong Kong Style
Sauteed Beef Tenderloin Rainbow 
Shanghai Green Bok Choy Rice with Pork 
Steamed Kimchi with Mackerel  Steamed Kimchi with Mackerel
Steamed Prawns with Garlic Sauce 
Stir-Fried Baby Snow Pea and Lily Bulb 
Stir-Fried Oyster with Fermented Black Bean 
Stir-Fried Pork and Kimchi with Steamed Rice 
Stir-Fried Squid with Rice (Ojingeo bokum Bop) 
Stir-Fried Vegetables and Potato Noodles with Rice (Japchae Bop) 
String Bean with Minced Pork 

Salad

HON-DASHI Salad 
Seaweed with Bean Sprout Chinese Salad 
Turkey Pasta Salad with Hoisin-Balsamic Dressing 

Sides

Battered Shrimp 
Crispy Fried Fish 
Fried & simmered Japanese eggplants 
Fried Chicken Tenderloins 
Japanese omelet 
Japanese ratatouille 
Kimchi & Rice Rolled in Seaweed Laver 
Mexican Rice 
Pan-Fried Oyster Cake 
Poached Jumbo Prawn 
Somen Noodle Mixed with Seasoned Soy Sauce 

Soups

Bean Paste Pot Stew (Doenjang Chige) 
Clam and Turnip Soup 
Clam Chowder 
Clam Soybean Sprout in Clear Soup (Kongnamul Gook) 
Kimchi Pork Stew 
Miso soup (Cabbage & Asparagus) 
Mock Shark Fin Soup with Bamboo Shoot 
Oyster Seaweed Soup (Gool-Miyeok Gook) 
Seafood and Hand Sliced Noodle Soup  Seafood and Hand Sliced Noodle Soup
Soft Tofu Pot Stew (Soon-Dubu Chige)