A bright, citrusy shio ramen with yuzu-infused tare and aromatic oil

A versatile ramen noodle made with Manitoba flour. Includes scaling for both 38% and 35% hydration.

A light washoku-style summer spread - edamame, grilled chilled eggplant, cold tofu, cold udon, and vinegared seaweed

Swiss take on Bavarian bread dumplings, Mütschli, finished with wilted spinach butter and shaved Belper Knolle

Soupless miso ramen — concentrated tare and ginger-onion oil coat thick noodles, mixed at the table