Serves: 4 wraps or 6 mini wraps

You’ll need:

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tbsp The Woo Blend seasoning salt
• 4 tbsp buffalo hot sauce
• 3 cups chopped romaine lettuce
• ¼ cup shaved Parmesan cheese
• ½ cup croutons
• Lemon zest
• 4 flour tortillas (I’m using spinach tortillas)

Caesar Dressing:

• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tbsp capers, minced
• 3 anchovies with oil, minced
• 1 tsp agave (or honey or maple syrup)
• 2 tbsp fresh lemon juice
• Freshly cracked black pepper
• 3 garlic cloves, minced
• 1 egg yolk
• ½ cup olive oil
• 1 tsp Josu Just Salt
• ¼ cup grated Parmesan cheese

Drizzle olive oil over chicken breasts and season generously with The Woo Blend. Air fry at 375°F for 20 minutes, flipping halfway, or until the internal temperature reaches 165°F. Let the chicken rest, then cut into bite-sized cubes. Set aside.

Whisk all dressing ingredients until smooth and creamy.

In a large bowl, add chopped romaine lettuce, buffalo chicken bites, and croutons. Toss with buffalo hot sauce. Sprinkle with shaved Parmesan and fresh lemon zest.

More recipes on her cookbook:

Serves 4

2 lbs pork ribs, separated
4 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1–2 teaspoons The Woo Blend
Green onions + sesame seeds to finish

Bake ribs at 300°F for 1.5 hours (covered). Meanwhile, simmer soy sauce, garlic, sugar, vinegar, sesame oil, and The Woo Blend until thick. Brush glaze over ribs and broil until caramelized. Garnish and serve.

Serves 3–4

1 lb boneless chicken thighs, cut into chunks
2 tablespoons soy sauce
1 tablespoon sake (or rice vinegar)
1 teaspoon grated ginger
1 clove garlic, grated
1 teaspoon The Woo Blend
Potato starch (or cornstarch), for coating
Oil for frying

Marinate chicken in soy sauce, sake, ginger, garlic, and The Woo Blend for 20 minutes. Coat with potato starch and deep-fry at 350°F until golden and crispy. Serve with lemon wedges and spicy mayo.

Serves 3–4

1 lb large shrimp, peeled and deveined (tail-on)
1 tablespoon Shaoxing wine (or dry sherry)
1–1½ teaspoons The Woo Blend (divided)
1/3 cup cornstarch (or potato starch), for coating
Neutral oil for frying
2 cloves garlic, finely chopped
1–2 fresh red chilies, sliced
2 green onions, chopped

Marinate shrimp with Shaoxing wine and ½ teaspoon of The Woo Blend for 10 minutes.
Coat shrimp lightly in cornstarch.

Heat oil to 350°F and fry shrimp until golden and crispy, about 1–2 minutes per side. Drain on paper towels.

In a separate pan, sauté garlic, chilies, and green onions in a little oil until fragrant. Add shrimp, sprinkle in the remaining Woo Blend, and toss to coat.

Serve hot with lime wedges, over rice!

Ingredients:
1 spring Green onion (green part for topping)
Bib lettuce
1 carrot (shredded)
1/2 cucumber (thinly sliced)
Sesame seeds

For ground chicken:
1lb ground chicken
1.5 tbsps Soy sauce
1.5 tbsp Hoisin sauce
1 tsp Rice wine vinegar
1/4 tsp Sesame oil
1/4 Onions (minced)
1 stalk Green onion (white part)
3 fresh garlic cloves (Minced)
1 tsp Ginger paste
Josu’s All Purpose Umami Salt

For sauce:
1.5 tbsps peanut butter
2 tbsps Soy sauce
1 tbsp Hoisin sauce
1/2 tbsp Rice wine vinegar
1 tsp Sesame oil
1 tbsp honey
2 tsps sweet chili sauce
1/2 tsp garlic powder
1/4 tsp ginger paste

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A post shared by Chef Kilo P. (@theremixkitchen_)

Recipe by: Chef Kilo P
Instagram: theremixkitchen_

Ingredients:

- 1 pound of ground Turkey
- 2 tbsps of olive oil
- 1 green bell pepper; diced small
- 1 medium yellow onion; diced small
- 4 garlic cloves; minced
- 14 oz can of chili beans in chili sauce
- 28 oz of diced tomatoes
- 8 oz of tomato sauce
- 1 can of corn
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp oregano
- 1 tsp of chili powder
- 1 tbsp of Worcestershire sauce
- 1 bay leaf (optional)
- Salt to taste (Josu Just Salt)
- Pepper to taste

Instructions:

1. Start by adding olive oil to a dutch oven or large pot.
2. Add in your diced onions and pepper and saute for about 10 min until softened.
3. Add in minced garlic and saute for 1 minute.
4. Add in your ground turkey and cook until browned.
5. Add in diced tomatoes, chili beans, tomatoes sauce and corn.
6. Add in Worcestershire sauce followed by all dry seasonings.
7. Mix and cover. Simmer for about 30 minutes.
8. Remove from heat and let sit for at least 5 minutes.
9. Serve in a bowl. Top with sour cream, cheese, and red onion 

Tiktok Full Recipe Video: Full Recipe Video

Recipe by: Lani Sanchez 
Instagram: @chefitupwithlani
Tiktok: @chefitupwithlani

470 cal | 39.5g protein
A nutrient-packed salmon bowl seasoned to perfection. Delicious, healthy, and easy to make! Try it today!

Salmon

• 2 salmon filets (@wildforkfoods)
• 1 tbsp olive oil (@getgraza)
• ¼ cup soy sauce or coconut aminos
• 1 tbsp teriyaki stir-fry sauce (optional)
• ½ tsp sesame oil
• Seasonings:
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Cumin
  • Paprika

High Protein Spicy Mayo

• ¼ cup plain Greek yogurt
• 1 tsp hot sauce
• ½ lemon, juiced
• Dash of garlic salt

Toppings & Other Ingredients

• Cucumber
• Green onions
• Avocado
• Josu's Seaweed Salt
• Cauliflower Rice (Garlic & Herb):
  • Cauliflower rice
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

Instructions

1. Prepare the Salmon: Season filets on both sides. Mix soy sauce, teriyaki sauce, and sesame oil in a bowl, then marinate salmon while prepping toppings.
2. Air-Fry: Cook at 390°F for 8-10 minutes.
3. Make the Spicy Mayo: Mix all ingredients in a small bowl and set aside.
4. Cook the Cauliflower Rice: Sauté on the stovetop with seasonings.
5. Assemble: Serve salmon over cauliflower rice, top with cucumber, avocado, green onions, and a sprinkle of Josu’s Seaweed Salt. Drizzle with spicy mayo and enjoy!

Follow Lani Sanchez for more recipes! 
Instagram: @chefitupwithlani
Tiktok: @chefitupwithlani

Ingredients:

• 2 tbsps of vegetable oil
• 1 can of spam; diced
• 1/2 a large onion; diced
• 2 green onions; chopped
• 3 cloves of garlic; minced
• 1/2 cup of frozen corn
• 1/2 cup of frozen mixed vegetables
• 2 eggs
• 1 & 1/2 tbsps of butter
• 4 tbsps of soy sauce
• 4 tbsps of stir fry teriyaki sauce
• Josu's Seaweed Salt
• Garnish with sesame seeds and green onion

Instructions:

1. Start by adding 1 tbsp of vegetable oil to your wok on high heat. Once oil and pan have heated, add in spam. Stir fry for a few minutes until the spam gets browned. Then add in diced onions and sauté for 2-3 min.
2. Add a little bit more oil and then add in green onions and minced garlic. Followed by corn and mixed vegetables. Mix.
3. Move everything to the side then add 1/2 tbsp of butter. Let it melt then add in your eggs. Scramble them. Then mix with all other ingredients.
4. Add in day old white rice and mix. Add in soy sauce, teriyaki stir fry sauce, and seaweed salt. Mix. Adjust flavors as you please.
5. Once done, serve in a bowl with some seaweed and top with green onions and sesame seeds.

Follow Lani Sanchez for more recipes! 
Instagram: @chefitupwithlani
Tiktok: @chefitupwithlani

This is Becca’s signature Friendsgiving dish

Ingredients:

2 lb. carrots, peeled and cut into 1-inch pieces

Kosher salt

2 Tbsp. butter, cut into 2 pieces

2 Tbsp. heavy cream

2 Tbsp. extra-virgin olive oil

1-1/2 Tbsp. finely chopped fresh mint

1/2 tsp. finely grated orange zest; more as needed

Hot sauce, such as Tabasco, to taste

Josu x Becca Spicy Citrus Salt

Directions:

Put the carrots in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes.

Drain well in a colander, letting the steam rise for a few minutes. Meanwhile, heat the butter, cream, oil, mint, orange zest, 1/2 tsp. salt, and a dash of hot sauce in the saucepan over low heat until the butter is melted.

For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like.

For a smooth texture (shown), purée the carrots in a food processor until smooth and then add them to the pan, stirring well to combine.

Season to taste with Spicy Citrus salt, more orange zest and/or hot sauce before serving.

This recipe was crafted by Lani Sanchez (@chefitupwithlani), one of our amazing ambassadors. It strikes the perfect blend of gourmet and comfort food. And hey, don’t worry if they get a bit greasy—after all, that’s where the flavor is! 🍔

Ingredients for Mushroom Gravy

• 1/2 cup of butter
• 8 oz of mushrooms; sliced
• 1/4 cup of broth
• 1/4 cup of milk or heavy cream
• Salt to taste (Josu's Savory Mushroom Salt)
• Pepper to taste
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1 tsp of parsley
• 1/2 cup of shredded swiss cheese
• Rue (2 tbsps of cold water mixed with 1 tbsp cornstarch)

Hamburger Mixture

• 2 tbsps of olive oil
• 1 onion; diced
• 4 cloves of garlic; minced
• 1 pound of ground beef
• Salt/pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1 tbsp of Worchester sauce

Other ingredients

• 1 pack of hawaiian rolls; 12 count @kingshawaiian
• 3/4 cup of shredded swiss cheese
• Seasoned butter (2 tbsps of butter; melted, with garlic salt)
• Sesame seeds

Instructions:

• Preheat oven to 350F
• Add butter stick to a pan and let it melt. Add mushrooms then saute for 15 min. Add in broth, milk and all seasonings. Then slowly add in shredded cheese and whisk until melted. Then add in rue and cook until sauce thickens. Then remove from pan and put into a separate bowl and set aside.
• In the same pan from the mushrooms, add olive oil then add in onions. Saute for 4-5 min. Then add in garlic saute for 30 seconds. Add in ground beef and break a part. Cook until pink is mostly gone. Drain grease then add in all dry seasonings and Worchester sauce. Mix.
• Then add mushroom gravy into the pan with hamburger meat and mix.
• Cut Hawaiian rolls in half then add to a baking sheet. Open sliders and add meat mixture to the bottom half. Then add shredded cheese on top of meat. Close the sliders and to the top of them brush butter and top with sesame seeds.
• Bake for 20-25 min. Remove let cool for 5 min before cutting then enjoy!

Here's the link to the Instagram reel of the recipe and so you can follow her (@chefitupwithlani) for more!

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A post shared by Chef it up with Lani (@chefitupwithlani)

Give your tteokbokki a little more zip and flavor by adding your Spicy Ramen Seasoning!

Ingredients:

• 8 oz tteok (rice cake tubes), thawed
• 3 cloves garlic, minced
• 2 tbsp sesame oil
• 2 scallions, chopped
• 1 tbsp extra virgin olive oil
• ¼ cup diced onion
• ¼ cup gochujang
• 2 tbsp Spicy Ramen Salt
• 2 tbsp gochugaru
• 2 tbsp brown rice syrup (or maple syrup)
• 2 tbsp soy sauce
• Salt & Pepper
• Optional: Ramen Noodles

Instructions:

Add 1 tbsp sesame oil, together with some salt and pepper to bowl of thawed rice cakes. Set aside.

In a large pot, add 1 tbsp sesame oil + 1 tbsp extra virgin olive oil over medium high heat. When oil shimmers, add scallion whites, onion, and garlic and cook for about 2 mins.

Add Spicy Ramen Seasoning, gochugaru, gochujang, and sweetener and stir until everything is evenly coated. Deglaze with soy sauce and then add 2 cups of water or vegetable broth.

Bring to a boil and reduce heat to medium-low.

Optional: Add ramen noodles. Cook until rice cakes are tender and optional ramen noodles are cooked (about 3 minutes).

Ever wondered what it would taste like if fried chicken married ramen? IT TASTES AMAZING.

Ingredients:

• 1 cup soy milk
• 1/2 lemon
• 1 tbsp soy sauce
• 5 pieces king oyster mushroom
• Oil, for frying
• Ramen Dredging Mix
• 1 cup all purpose flour
• 1/4 cup panko bread crumbs
• ¼ cup Spicy Ramen Salt

Instructions:

Squeeze half a lemon into your soy milk, along with the soy sauce. This is your vegan buttermilk.

Clean your mushrooms. Place them in the vegan buttermilk and set it aside.
Mix together all the dredging ingredients.

Heat your oil to about 350°F. If you don't have a thermometer, drop a panko crumb into the oil and if it immediately bobs to the surface, your oil is ready to cook in.

When your oil is hot, take a mushroom piece covered in vegan buttermilk and drop it into the dredging bowl. Make sure to pack the dredging mix into the mushroom. Then gently shake off any excess before dropping it carefully into the hot oil.

Add more pieces without crowding your pan. Cook each piece until both sides are deep golden brown, about 2 to 3 minutes on each side. Remove from oil and gently shake off any excess oil.

I love the gentle “fishy flavors” The Korean Vegan Fishy Salt adds to these vegan crabcakes!

Ingredients:

• 4 sticks hearts of palm
• 3 artichokes
• 1/4 cup chickpeas
• 2 stalks celery, chopped
• 1 shallot, chopped
• 1 tbsp dijon mustard
• 1 tbsp hummus
• 2 tbsp TKV Fishy Salt
• 1/4 cup bread crumbs
• 1/4 cup sweet white rice flour
• 1 tsp salt
• 1 tbsp oil
• 2 tbsp gochujang
• 1 tbsp fruit vinegar (I used persimmon)
• 1 tbsp sweetener (I used plum syrup)
• 1 tsp perilla oil (can sub in toasted sesame oil)
• 1 strawberry, diced
• 2 tbsp diced cucumber

Instructions:

Place hearts of palm, artichokes, chickpeas, shallot, celery, mustard, hummus, Fishy Salt, and bread crumbs into food processor and pulse a few times until the consistency of crabmeat.

Shape into balls and coat with rice flour.

Cook in oil for about 3 minutes, until both sides are golden brown, while also browning the sides.

For the sauce, mix together gochujang, vinegar, sweetener, perilla oil.

Create garnish by mixing strawberries and cucumber with a couple drops of perilla oil.

Place over a bed made of kohlrabi, cucumber, and cabbage.

Yield: 2 servings

Ingredients:

• 1 chicken breast, halved
• 8 oz dry fettuccini pasta
• 4 TBSP unsalted butter
• 1 1/2 TBSP minced garlic
• 1 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese
• 1/2 tsp A/P Umami Blend (or to taste)
• Oil, as needed for cooking
• Generous dash of nutmeg
• Chopped parsley (optional for garnish)

Instructions:

Bring a pot of water to a boil and cook the pasta according to package instruction. Drain and set aside.

Season the chicken breast with the A/P Umami Blend on both sides.

In a sauté pan over medium high heat, add enough oil to coat the pan. When the oil is hot, sear the chicken breast halves until golden brown and cooked through, about 3 to 4 minutes per side. Remove from pan and set aside to rest.

Using the same pan, reduce the heat to medium and add the butter. Once the butter is hot and melted, add the garlic and sauté until fragrant. Make sure to scrape the fond too!

Add cream and bring the sauce to a simmer. Stir frequently.

Stir in the grated parmesan and season with A/P Umami Blend and nutmeg.

Add the cooked fettuccini to the sauce. Allow the sauce to simmer and thicken until it coats the pasta or to your preferred consistency. Stir constantly.
Top the alfredo with the pan seared chicken and enjoy while hot!

Yield: 2 servings

Ingredients:

• 10 ounces shrimps, peeled and deveined
• 2 blocks of frozen udon
• 4 oz bacon (cut into bite size pieces)
• 1/4 medium onion (sliced)
• 1 TBSP minced garlic
• 1 cup fermented kimchi (cut into small pieces)
• 1 cup heavy cream
• 1/3 cup grated parmesan (plus more for garnish)
• 1/2 tsp A/P Umami Blend + more to taste
• Oil (as needed for cooking)
• Sliced green onions (optional for garnish)

Instructions:

Combine the shrimp and A/P Umami Blend in a bowl. Mix well and set aside until needed.

Bring a pot of water to a boil and add the frozen udon noodles. Cook for three minutes, or according to the package instructions. Drain and rinse with cold water. Set aside until needed.

In a pan over medium high heat, lightly grease the pan with oil. When the oil is hot, add the shrimps and sear them on both sides until the shrimp are just cooked. Remove from pan and set aside.

In the same pan, reduce the heat to medium and drain excess oil if needed. Add the bacon and cook until the bacon is mostly rendered.

Add the onions to the bacon and sauté until the onions start to look translucent.

Add the garlic and sauté until fragrant. Lastly, add the kimchi and sauté until most of the kimchi juice has evaporated.

To the pan, add the heavy cream and stir well to combine. Let the sauce simmer for about a minute, stirring frequently.

Remove the creamy kimchi sauce off the heat and add the parmesan. Stir to combine. Taste the sauce to adjust the seasoning. If needed, add some A/P Umami blend to season the sauce to your preference.

Add the udon noodles and the shrimp to the creamy kimchi sauce. Stir and toss the noodles and shrimps until well coated.

Serve the shrimp and kimchi udon while hot and garnish with some sliced green onions if you’d like.

The Valentine's Day pièce de résistance, this stuffed quail recipe is delightfully straightforward and such a treat to impress someone new or keep things exciting with your loved one. We used semi-boneless quail here, which means the bones have been removed only from the chest cavity - it's still got legs and wings!

Ingredients:

4 semi-boneless quail, skin patted dry

4-6 oz roasted squash or prepared rice, fridge cold

4 dried apricots, no sugar added

8 tbsp butter, room temp

2 tsp Josu Halmuni's Kimchi Salt

1 tbsp Olive Oil

Kosher Salt

Freshly ground pepper

Water

Equipment:

Oven or toaster oven

Baking sheet

Parchment paper

Mixing bowls

Preheat your own to 400*F.

Finely dice the dried apricots and put them in a small bowl covered with warm water to partially rehydrate (about 10 minutes).

Line a baking sheet with parchment paper and arrange the quails on the parchment so they are not touching.

In a medium sized bowl, combine the roasted squash or rice with 8 tbsp of butter, the chopped dried apricots, and 2 tsp Josu Kimchi Salt. Gently mix to distribute the seasoning.

In small amounts, take a bit of the seasoned rice or squash with 1-2 tbsp butter and dried apricots and gently press into a rough ball. Insert this into each quail cavity - you should likely be able to get at least two little bunches like this with about 2 tbsp of butter into each bird.

Once the birds are stuffed, roast at 400* for 10-12 minutes or until browned and cooked through. Internal temperature should read at about 160*F.

Let rest for about five minutes then serve immediately. Pairs beautifully with our roasted carrot and chili oil yogurt dip recipe!

Inspired by Alison Roman's The Dip, this roasted carrot chili yogurt dip situation is a stunning appetizer, snack, or side dish whether you're feeding yourself, a hot date, or a dinner party. It doesn't need too much time to come together, so it's perfect for a weekday Valentine's meal.

Ingredients:

1 lb carrots (rainbow are great for this)

1/2 cup + 2 tbsp olive oil

2 shallots

1 bunch scallions

3 cloves garlic

2 tbsp red pepper flakes or Aleppo pepper flakes

2 tsp Josu Garlic Chive Salt

Full-fat unflavored/unsweetened yogurt, for serving

Pinch of Kosher salt

Freshly ground pepper

Equipment:

Oven or toaster oven

Stove

Small pot

Baking pan

Parchment paper

Silicone spatula

Knife

Cutting board

Give the scallions a good rinse in cold water and pat dry. Peel the garlic, shallots, and scallions. Using a sharp knife, thinly slice the scallions, then finely chop your shallots and garlic. These are going into the chili oil, and you probably don't want to bite into big pieces here.

Add the prepped garlic, shallots, scallions to a small pot. Add two tablespoons of red pepper flakes (or Aleppo pepper flakes, if you have them) and top with olive oil until just fully covered. Give everything a gentle, but good stir and set on low-medium heat on the stove.

While the oil is getting going, give your carrots a good scrub and a light peel. Using a sharp knife, cut the carrots into thin discs on an extreme bias (angled) - it doesn't take any extra time, but it looks so nice!

Stir the oil mixture occasionally and make sure it's not boiling or smoking.

Arrange the carrots on a lined baking sheet, season with a pinch of kosher salt, fresh pepper, and a drizzle of olive oil. Roast carrots for 15-20 minutes at 385*F until fork tender or to desired doneness.

When your oil is hot, has started turning red from the pepper flakes and the shallots, garlic, and scallions are soft, add in one to two teaspoons of Josu Garlic Chive Salt. Stir to help dissolve the salt and remove from heat.

When ready to serve, arrange carrots on the plate. Spoon some yogurt on top or next to the carrots, and drizzle your beautiful chili oil on top of the yogurt.

Enjoy!

Chili oil will stay fresh in the fridge and be delicious on everything for up to a week.

Savory, crispy, vinegary mushrooms paired with goat cheese and a nice piece of bread? Nothing could be better. These mushrooms are so good, and easy to make ahead, so you can impress your date (or treat yourself) in no time at all.

We used oyster and lion's mane mushrooms here, but you can mix it up a bit.

Ingredients:

~1 lb interesting mushrooms (e.g. oyster, lion's mane, maitake, trumpet, shiitake - skip the baby bells here)

2 tbsp olive oil

3 tbsp white whine vinegar

goat cheese

Josu Mushroom Gamchil Salt

sourdough bread, sliced

kosher salt

freshly ground pepper

Equipment:

Oven or toaster oven

Sheet pan

Parchment paper

Flat bottom dish or food storage container

Knife

Pre-heat your oven to 420*F.

Using a lightly damp paper towel, give your mushrooms a once-over making sure to remove any large pieces of dirt. 

Line a baking sheet with parchment paper and begin tearing your mushrooms (yep, by hand)! Especially for fungis like lion's mane and oyster mushrooms like we used, they shred nicely into thin strips. They should be bite sized, but feel free to mix it up otherwise - some bigger, some smaller, some fatter - the changes in texture will come through nicely once roasted.

Once you mushrooms are torn/shredded, drizzle olive oil and season with kosher salt and freshly ground pepper. Toss to coat.

Roast the mushrooms at 420*F for 20-25 minutes, stirring/mixing halfway through to maintain even heat distribution. They should have plenty of crispy bits, but also some soft pieces when finished.

Transfer mushrooms to a flat-bottomed dish or storage container and drizzle 2-3 tbsp of white wine vinegar on top. Toss to coat.

While the mushrooms are marinating, slice and toast your bread. Spread goat cheese, place mushrooms on top, and season with a good pinch of Josu Mushroom Gamchil Salt. For those with soy allergies, our Eight-Year Aged Salt is also excellent here.

Serve immediately.

Mushrooms will hold in the refrigerator for 3-5 days and are delicious on anything.

There's no need to get fussy about dessert, simple is perfectly fine, as long as it's not boring. This update to "mom's recipe" is tender, fluffy, and yeah, a bit sexy too. A perfect choice for you and your Valentine (even if that Valentine is just you, later in the week).

Ingredients:

2-3 medium size ripe bananas

1/2 cup butter

1 tbsp olive oil

1 cup turbinado sugar

2 eggs

2 cups flour

1/3 cup milk of choice 

1/3 - 1/2 cup mini chocolate chips

1 tsp baking soda

1 tsp white wine vinegar

Splash of club soda, seltzer, or ginger beer (optional)

Equipment:

An oven

Mixing bowl

Hand mixer

Measuring cups/spoons

Bread pan (silicone recommended)

Pre-heat your oven to 350*F.

In a large mixing bowl, cream together the butter, 1/2 tbsp olive oil, and turbinado sugar with a hand mixer until fluffy. To the same mixing bowl, add in banana pieces and the remaining ingredients. Continue mixing on low-medium speed until mostly uniform, being careful not to overmix and remember that banana chunks are okay!

If the batter feels a bit thick or dry, add just a splash of ginger beer, club soda, or seltzer. You won't believe how much of a difference this makes.

Add mini chocolate chips or other mix-ins of choice (chopped walnuts are good too) and gently incorporate into the batter with a large spatula or mixing spoon.

Grease a silicone loaf pan with the remaining olive oil, making sure to get the corners and going up the sides of the pan. A paper towel or basting brush can be helpful here to spread out the oil.

Fill the loaf pan with your batter and gently tap the pan on your counter a few times to evenly distribute. Sprinkle a big pinch of Josu Just Salt or Josu Eight-Year Aged Salt on top.

Bake at 350*F for roughly 75 minutes. Optional: cover your loaf pan with foil for about 30 minutes in the middle of your bake to prevent the top from getting too dark.

Once baked, let cool fully before removing from loaf pan. Keep wrapped in foil to prevent drying out, and slice only before serving.

Leftovers Pro Tip: Microwave each slice for  10-15 seconds and top with a pinch of Josu Just Salt or Josu Aged Salt.

From a distance, boiling an egg seems like the simplest task of all things food. This is false. In our years of egg loving and eating, there have been many overcooked yolks, exploded shells, and deformed whites. Properly boiling an egg is damn near a science, and we’ve finally figured it out. Whether it’s soft-, medium-, or hard-boiled eggs you’re after, the answer for you is right here. No matter what you’re making, this is the way to do it.

Ingredients:

6 large eggs, preferably about a week old (pastured if possible)

½ tsp baking soda or 1 tsp vinegar

Josu Kimchi Salt

Equipment:

1 medium-sized pot

1 large bowl of ice water

Slotted spoon or tongs

Directions:

Fill a medium-sized pot with water and add ½ tsp of baking soda or a teaspoon of vinegar. Bring water to a boil over medium-high heat. Using a slotted spoon, carefully lower your eggs into the water; they should be fully submerged.

Allow water to continue boiling for the following times:

Soft-boiled jammy eggs: 6 minutes (pictured)

Medium-boiled: 7-8 minutes

Hard-boiled: 10+ minutes If you are boiling eggs for “deviling,” you can let them go for 10+ minutes.

Remove eggs from the pot using a slotted spoon and place into a bowl of ice water (yes, really, add ice). Alternatively, you can put the pot in the sink and run cold water over the eggs for 2-3 minutes.

Peel the eggs – the sooner the better. A great way to do this is by lightly tapping the eggs on the edge of the sink or the counter, starting at the top and going down around the whole egg lengthwise. Repeat this process across the width of the egg (horizontal). Use the back of a spoon to assist in your egg peeling, as needed.

When all the eggs are peeled, use a sharp knife and gently slice through the eggs lengthwise. Repeat this process for each egg, being sure to wipe the knife after each one. Sprinkle with Josu Kimchi Salt and serve/devour.

If leftovers somehow occur, refrigerate for 3-4 days.

We are never here to judge if boxed brownie mix is a faithful standby. Big fans here too. That said, we think you can make it a little more exciting with just a few easy ingredients.

Ingredients:

Boxed brownie mix of choice

Oil according to boxed brownie mix instructions

Eggs according to boxed brownie mix instructions

Water according to boxed brownie mix instructions

Soom Tahini (or this epic pistachio spread if there’s a sesame allergy)

Josu Aged Salt (or Josu Just Salt)

1 tbsp ice water

Equipment:

Oven

Pan for baking brownies

Parchment paper

Directions:

Preheat oven according to package instructions and line your pan of choice with parchment paper.

Prepare brownie mix according to package instructions.

In a small bowl, measure out your tahini or pistachio spread and mix until product is uniform. If it’s very stiff / not spreadable, add up to 1 tbsp ice water.

Transfer brownie mix to baking pan, then drizzle tahini or pistachio spread on top. Give it a swirl with your spatula or a toothpick making sure not to disturb the bottom of the brownie mix.

Sprinkle a big pinch of Josu Aged Salt on top and bake according to package instructions.

You’re welcome.