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.

Thick, hand-pulled belt noodles on a stiff Xi'an-style dough, rolled flat then pulled by hand and finished with a sizzling chilli-and-Sichuan-pepper oil

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