Recipe Catalog
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Kimchi soup with egg, tofu, and wood ear mushrooms is a vibrant embodiment of Asian cuisine that combines spiciness, tenderness, and deep umami flavor. This recipe draws inspiration from Japanese traditions but uses Korean kimchi paste that gives the dish a rich aroma and spicy note. Wood ear mushrooms add textural play while tofu provides softness and balance. Whipped egg white transforms the soup into a silky substance that's pleasant to the touch. This soup warms perfectly, awakening taste buds and creating a comforting sensation with every sip. It can be served as a standalone dish or alongside rice, enjoying the multifaceted flavors of Japanese cuisine with a light Korean accent.
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Miso soup with fried eggplants and mushrooms is a harmonious blend of Japanese tradition and European interpretation. This rich, aromatic soup combines the tender creaminess of eggplants, the deep flavor of miso paste, and the umami of mushrooms. Eggplants, pre-roasted to a golden crust, add a light sweetness and velvety texture. Mushrooms enhance the richness of the dashi broth, creating an exquisite flavor composition. This soup not only warms but also provides gastronomic pleasure with its balanced salty-sweet palette. Served with green onions that add freshness and contrast. Perfect for a cozy dinner, filling the home with aromas of Eastern cuisine.
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Egg soup made from shiitake mushrooms is an exquisite dish of Japanese cuisine that combines sophistication and depth of traditional flavors. This soup represents a harmony of the sea aroma of seaweed, delicate notes of bonito tuna, and the rich taste of shiitake softened by the velvety texture of egg swirl. Soy sauce and sake add a subtle spiciness, making the flavor complex and multifaceted. Historically, such soups emerged as part of simple yet nourishing Japanese gastronomy where every detail plays a role in balancing flavors. This dish is perfect as a light dinner or warming lunch, restoring strength and filling the body with warmth. Serving with herbs completes the culinary masterpiece with freshness and aroma, creating true delight for lovers of Japanese cuisine.
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Spicy soup made from napa cabbage, known as Kimchi jjigae, is a vibrant dish with rich flavors from Korean cuisine. Although listed as part of Chinese cuisine, its roots trace back to the traditions of Korean family feasts where kimchi serves as the base for many dishes. This soup has a spicy and slightly fermented taste due to the napa cabbage turned into kimchi. The heat of chili paste harmonizes with the tenderness of tofu, while soy and fish sauce add depth of flavor. Kimchi jjigae is a warming, spicy dish perfect for cool days. It is served hot and traditionally accompanied by rice, creating a wonderful balance of textures and aromas. This soup not only satisfies but also provides culinary pleasure, awakening the appetite with each sip.
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Rice with a dressing of tofu, onion, and wood mushrooms is a dish inspired by Japanese cuisine that combines the rich flavor of fried onions, the tenderness of tofu, and the depth of wood mushrooms. The wood mushrooms and seaweed infused with soy sauce aromas give the dish a distinctive umami note. The light airy texture of tofu harmonizes with caramelized onions, while the addition of an egg makes the dish hearty and enveloping. It’s a great option for a vegetarian dinner—light yet nutritious. The dish can be served on its own or alongside traditional Japanese sides. It embodies the philosophy of Japanese cuisine—balance of flavors, textures, and simplicity in preparation. An ideal choice for those who appreciate rich, natural flavors without unnecessary complexity.
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Kimchi jjigae is a vibrant dish embodying the bold flavors of Korean cuisine, despite its unexpected classification as European. Its base is spicy fermented kimchi, which adds depth of flavor with notes of acidity and heat to the soup. This dish combines tender pieces of pork, silky tofu, and aromatic mushrooms, while white semi-dry wine adds subtle sweetness and sophistication. Chili pepper and garlic create a warming effect, turning the soup into a true culinary 'storm.' This soup is perfect for cool evenings or when you want to experience richness in every sip. Traditionally served hot and garnished with fresh green onions for a finishing touch of freshness and crunch. It pairs best with boiled rice that balances the spiciness and highlights the richness of flavors.
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There are three main elements in this dish. The tofu itself, rolled in starch and deep-fried until a thin crispy shell appears around each piece. The asparagus, which is served raw. And the main character of the edible installation is an extremely inventive sauce, which, among other things, includes kimchi sauce itself (it is sold in tubes in Korean stores), Japanese mirin rice wine, Japanese mitsukan vinegar, lime, peanut butter and chopped ice. If you have all the necessary bottles at hand, the sauce is prepared in an instant: you need to poke the blender button and mix everything. Then it's a matter of a couple of seconds: the icy sauce with textured peanut crumbs is laid out on a plate, crispy asparagus sprigs are placed on top of it, like fresh oysters, straight from the frying pan, hot tofu is placed on top. All that remains is to decorate with basil and eat immediately. You must not hesitate under any circumstances: the contrast of the icy freshness of the sauce and the hot tofu lasts no more than a minute on the plate, but it is in it that all the delight of the receptors lies. The author of the recipe, Buro TSUM brand chef Vladimir Chistyakov, is known for just such outwardly laconic, but sophisticated in terms of taste-building snacks. Recipe by Vladimir Chistyakov, brand chef of the Buro TSUM restaurant.
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Buckwheat noodles with vegetables, duck, and wood mushrooms is an exquisite dish of Pan-Asian cuisine that combines the rich flavor of tender duck, crunchy carrots, spicy chili peppers, and aromatic shiitake. Buckwheat noodles, popular in Japanese and Korean cuisine, add softness and a nutty note to the dish, while the sauce made from soy sauce, balsamic vinegar, and lemon juice deepens and enhances the flavor. Historically, such dishes emerged in Asia where noodles became the foundation of many gastronomic traditions. With its quick preparation and harmonious combination of ingredients, this dish is perfect for a cozy dinner or for serving in Pan-Asian restaurants.
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Rice noodles with chicken and wood mushrooms is a vibrant dish of Pan-Asian cuisine that combines the tenderness of chicken meat, the richness of wood mushrooms, and the spicy notes of soy and oyster sauces. Historically, such dishes originated in the kitchens of China and Thailand, where rice noodles served as a base for various ingredient combinations. Light and aromatic, they absorb sauce beautifully, creating a harmonious flavor. Wood mushrooms add a subtle mushroom note and elastic texture, while chili pepper adds spiciness. This dish is perfect for both a cozy dinner and restaurant-style serving, allowing you to feel the atmosphere of Asian streets. It is recommended to serve hot with a light sprinkle of fresh herbs for added aroma.
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Chashushuli made from wood mushrooms is a refined dish of Georgian cuisine, where oyster mushrooms acquire a rich aroma of spices and white wine. Inspired by traditional meat chashushuli, this version reveals the full depth of mushroom flavor, giving them tenderness and spiciness. Onions and garlic sautéed to a golden crust create the base on which the rich taste of mushrooms unfolds. White wine softens the texture, while Svan mix, coriander, and fresh cilantro add bright notes of Eastern spice. Pomegranate seeds and tarragon leaves give the dish freshness and a slight tanginess. Wood mushroom chashushuli is perfect as a main dish or a spicy appetizer that pairs well with Georgian flatbreads and a glass of dry wine.
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Marinated wood ear mushrooms are a delicacy of Chinese cuisine that harmoniously combines texture and rich flavor. Wood ear mushrooms, or mu'er, have a firm consistency and subtle woody aroma, gaining piquancy and depth after marination. Their gentle acidity from apple and wine vinegar is beautifully complemented by the spiciness of pickled chili and garlic. Sesame adds a nutty note, while sweet pepper and red onion provide a light freshness. This salad is perfect as a cold appetizer to whet the appetite before main dishes. In China, such marinated mushrooms are often served with rice or noodles, creating a balance of flavors.
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Kimchi soup with turkey thigh is a blend of deep Korean tradition and the tender taste of turkey. Kimchi, a symbol of Korean cuisine, adds a spicy kick and richness to the dish, while turkey makes it softer and more nutritious. Historically, kimchi has been used as a base for many hot dishes due to its rich flavor profile. The soup is warming with a slight tanginess and spiciness balanced by the juiciness of tomatoes and aromatic spices. Perfect for cold weather, it nourishes the body with beneficial nutrients and awakens the appetite. Served hot, best in a deep bowl to retain its rich flavor. It's not just food; it's a true culinary experience revealing the diversity of Korean gastronomy.
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This recipe is a true embodiment of Japanese gastronomic philosophy, harmoniously blending a variety of flavors and textures. Tender chicken fillet combined with delicate shrimp is complemented by silky tofu and aromatic shiitake mushrooms. All ingredients are infused with rich dashi broth, soft notes of sake, soy sauce, and the sweetness of mirin, creating an umami-rich dish. This dish is an ideal option for a cozy dinner that evokes the atmosphere of a traditional Japanese restaurant. Ramen noodles add heartiness while fresh vegetables and herbs provide crunch and lightness. Such a combination makes this recipe not only delicious but also balanced, healthy, and visually appealing. Enjoy the tender and layered flavor that reveals the beauty of Japanese cuisine.
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Pasta with mushrooms and tofu in tomato sauce is a harmony of textures and flavors inspired by European cuisine. Tender pasta, juicy mushrooms, and soft tofu are infused with the aroma of garlic and fragrant herbs, creating a rich and balanced taste. The tomato sauce adds a slight acidity that perfectly complements the other ingredients. This dish can be called a true find for those who appreciate hearty yet light and healthy dinners. Its history roots back to Mediterranean culinary traditions where simple yet quality ingredients are transformed into exquisite dishes. Perfect for cozy evenings or light lunches, it brings a sense of home warmth and gastronomic delight.
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Buckwheat soba noodles are considered less harmful than their wheat counterparts. Buckwheat contains less gluten, so it is better absorbed by the body.
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